{"product_id":"issue-5-sweets","title":"Issue 5: Sweets","description":"\u003ch2 class=\"p1\"\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003eTHIS IS A PRE-ORDER. ORDERS WILL SHIP OUT EARLY OCTOBER. PRICE AT ONLY $25 (NORMALLY $30) FOR A LIMITED TIME!\u003c\/span\u003e\u003c\/h2\u003e\n\u003ch2 class=\"p1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e138 PAGES \/ SPIRAL BOUND \/ FULL COLOR\u003c\/h2\u003e\n\u003ch1 class=\"p1\"\u003eWho doesn’t love a sweet treat? Whether tart, not-too-sweet, or nutty, they all fit the bill.\u003c\/h1\u003e\n\u003cp class=\"p1\"\u003eWe trace the lineage of delicately fried, flower-shaped sweets—from buñuelos to kokis to rozetten; same, same but different—written by \u003cstrong\u003eEmilia Igartua Vellatti\u003c\/strong\u003e. We follow conchas to pineapple buns to melon pans, breads that became records of colonial influence, war, and cultural exchange through migration. \u003cstrong\u003eLina Saad\u003c\/strong\u003e traces how knafeh is eaten differently from the UK to Lebanon and from day to night. \u003cstrong\u003eToyo Odetunde\u003c\/strong\u003e writes about how West African sweets have been all but forgotten as generations moved from Nigeria to London, and how the city’s restaurants are bringing them back in their newest iteration. \u003cstrong\u003ePatricia Kelly Yeo\u003c\/strong\u003e writes about dessert soups, and why these warm Asian desserts have yet to cross the continents into American culture.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWe wouldn’t be us if we didn’t have the eye candy to go with all these tasty word morsels. Featuring art and photography by \u003cstrong\u003eAzra Hirji\u003c\/strong\u003e, \u003cstrong\u003eCamilo Huinca\u003c\/strong\u003e, \u003cstrong\u003eNick Iluzada\u003c\/strong\u003e, \u003cstrong\u003eYossy Arefi\u003c\/strong\u003e, \u003cstrong\u003eJohnathan Barragán López\u003c\/strong\u003e, \u003cstrong\u003eDiana Caballero\u003c\/strong\u003e, and many more.\u003c\/p\u003e\n\u003ch3 class=\"p1\"\u003e\n\u003cstrong\u003eSynonym Magazine\u003c\/strong\u003e\u003cbr\u003eA 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.\u003c\/h3\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":47530315710635,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0653\/4525\/7643\/files\/Issue05.png?v=1789169735","url":"https:\/\/shop.synonym-mag.com\/products\/issue-5-sweets","provider":"Synonym Mag","version":"1.0","type":"link"}