MagSpy #5: The Cleaver Quarterly #3
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Right in time for Chinese New Year, issue 3 of TCQ takes on its usual eclectic melting pot of topics like the synonyms for “slice” in the Chinese language, the rise of the pork bun around the world post-David Chang, the merits of the confinement diet from the eyes – and stomach – of someone who has no need for it, and looks at everything from vintage matchbooks to enamelware. Like the cuisine it is so enamoured with, the contents are punchy, nuanced and ever-so-flavourful.
At any given moment, more people on Earth are eating Chinese food than anything else. An evolving kaleidoscope of cooking techniques and regional styles, it’s also an eager ambassador, a globalising and globalized cuisine. Each issue of The Cleaver Quarterly brings together enough voices to fill a banquet table. There’s so much to talk about, and all of it is fair game: from earthy staples to impossibly refined delicacies, from recipes that are older than the Great Wall to the sweet-and-sour concoctions that have served as so many people’s first exposure to Chinese culture. It's all served up in the form of long-simmered essays, pungent features, organically sourced reporting, crisp vignettes, and saucy interviews with people who produce, prepare and pine for Chinese food. Hails from: China Frequency: Quarterly