Cruda is an independent magazine dedicated to the intersections of gastronomy, food science, and design.
The inaugural issue of Cruda spotlights the stories of people, restaurants, and ideas in their raw and emergent states. Inside RAW BEGINNINGS, you’ll find a bakery bildungsroman, meditations on urban foraging, mycological mischief, pop-up discourse, table metaphysics, memories of anafres, sool chronicles from Copenhagen, wheat as architecture, pre-colonial Assamese tea, a brief history of the once inedible pie crust, interviews with flavor scientist Dr. Arielle Johnson and Argentine chef Manuela Donnet, plus a foreword by Dr. Johnny Drain.
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