116 PAGES / SPIRAL BOUND / FULL COLOR
Issue 4 is all about enclaves: neighborhoods, barrios, towns, and communities where people have built new cultural spaces for themselves. This is our most globally reaching issue yet, featuring stories from around the world.
Ashia Aubourg reports about Bermuda, where over 90% of the food is imported, and explores the country’s fight for food sovereignty. We partnered with photographer Nicola Muirhead to capture some of the issue’s most striking visuals. We feature an excerpt from Cambodian chef Nite Yun's new cookbook, My Cambodia, which explores her family’s roots in Stockton, California—home to one of the largest Cambodian communities in the U.S. She also shares three recipes from the book, including the delicious Sach Ko Ang and Sach Mu-Anh Jien. (Full disclosure: one of our editors, Tien Nguyen, co-authored the cookbook.) Ruby Robina Saha interviews Indigenous chef Sean Sherman for our “Shelf Life” column, where he shares the American ingredients he always keeps on hand. The feature also includes an expanded profile and his reimagining of what American cuisine could look like. Priyadarshini Chatterjee takes us to Kolkata to explore the two Chinatowns that emerged there—Cheena Para and Tangra—accompanied by archival photographs generously shared by Bijoy Chowdhury. We’re thrilled to feature Ocean Vuong in our “Chewing the Fat” interview, where he talks with Esther Tseng about why he’s not a foodie—and shares some unpopular opinions about pho.
And that’s just the beginning. From a street in Poland, to the Afro-Mexican community in Chacahua, Mexico, to a Somali restaurant in Minneapolis, we can’t wait to share these stories with you.
This issue also features incredible artwork and photography by Sandy Christ, Eva Lépiz, Joyce Lee, David López Osuna, Maria Naline, Yasmin Yassin, and many more.
Synonym Magazine
A biannual print publication covering the global diaspora—immigrant, third culture, and global majority—through the lens of food and art. We spotlight these stories and explore how trade, politics, colonialism, and capitalism have reshaped food cultures around the world, and how all of this creates new heritage, cultures, and traditions for immigrants and natives alike.
