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The Preserve Journal, Issue 4

235 SEK
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Release date: January 8, 2021

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Today, we see a paradox where on one side, we as humans, relate to and engage with food every single day. At the same time, we have never connected with and understood our food less than we do today.

We see a food industry, food systems and a food culture which have all become obscure and very difficult to deal with. The links between soil, producers, produce, and consumers have become blurred by industrialized processes and commercial interests. Oftentimes, this can make it seem impossible to imagine what a sustainable, responsible, and transparent food culture actually is, and more importantly, how one can be involved in it and thereby contribute to positive change as a consumer.

With The Preserve Journal, we wish to highlight all those blurred links stretching all the way from the soil to our plates. In so doing, we hope to support the explorations of the many different ways by which we can interact with our food, as well as our potential to impact change.

In this issue:

  • A moment with Sandor Katz by Kathe Kaczmarzyk
  • Going wild: A story about an old estate, nature restoration, and turtle doves by Imogen Smith
  • Reconstructing Greece by Ashley Parsons
  • In conversation with Michael Twitty: Reclaiming Black culinary traditions and their rightful place as the foundation of modern America by Will Dorman
  • Spring and summer delights: Recipes for vegetables in season by Abra Berens
  • Talking about oysters, salinity, and the ocean’s mercy by Jovana Djak
  • Wine in Brazil by Lis Cereja
  • Along a bowl of tomatoes by Emmy Laura Perez Fjalland
  • Water, food, and sustainable development: Creating new awareness on the most precious resource on Earth by Marta Antonelli
  • Language, food, and the Universal by Lorenzo Barbasetti di Prun
  • In conversation with Anaïs Hazo: Fermentation collaboration – A new way of feeling by Julka Almquist
  • The Microbiologist vol IV, DNA sequencing: A crash course by Ane Brødsgaard
  • The sparrow that turned salmon: Unveiling the systems that govern food through art by L. Sasha Gora
  • Potatoes under the midnight sun by Kristofer Coffman

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