• No products in the basket.
cart chevron-down close-disc
:
  • Food
  • Issue 35

Modern Fancy

The humble origins of high-end food.
Words by Pip Usher. Photograph by Hanna Tveite.

Oysters—which used to be sourced from river beds as cheap sustenance for impoverished workers—are now washed down with Champagne. Quinoa, a staple grain from the Andes, has become a costly commodity. Even caviar, a delicacy favored by the Russian elite, was once served as a free bar snack in American saloons in the hope that its saltiness would encourage drinking. If we can learn anything from these once-humble goodies, it’s that even the least glamorous can succeed with the right

K35_Product_Cover_Thumb_1000x1000

This story is from Kinfolk Issue Thirty-Five

Buy Now

This story appears in a print issue of Kinfolk. You’re welcome to read this story for free or subscribe to enjoy unlimited access.

Subscribe

Kinfolk.com uses cookies to personalize and deliver appropriate content, analyze website traffic and display advertising. Visit our cookie policy to learn more. By clicking "Accept" you agree to our terms and may continue to use Kinfolk.com.