Published in Beijing, Te is a cultural anthropology magazine that uses food to help reveal the ways that traditions, customs and identities spread around the world. From tea to betel nuts, it shows how the things we eat and drink define us, and how they vary across different times and places.
In this issue:
- Mary Jane Chan on the importance of tea
- Black teeth and beauty
- The food-inflected still lifes of Wolfgang Tillmans
- Taiwan sinks beneath its oyster farms
- And why ‘Nothing is Authentic in the World of Cuisine’
