RiCE Food Culture Journal #44 education and colonial regimes of control

and colonial regimes of control and subjugation

appears posthumously one year after his death

or place potatoes in salt brine on Sunday because you want to serve fermented fries the next week

journal-keeper or scrap-booker

His practice includes durational performance installations

RiCE Food Culture Journal #44 education and colonial regimes of controlWhisky is, I believe, a drink that allows one to savour time. Each drop, born after years of maturation, is untouched by the pace of the world, slowly refined alongside the land, climate, and human endeavour. It is precisely this that imbues it with the breath of the soil, lending it a refined and dignified presence. Once a drink from distant lands, whisky has now taken root worldwide, with numerous distilleries emerging in Japan too. How might we