Gastrosavages Project

In celebration of Catalonia's designation as a World Gastronomy Region 2025, the Gastrosàvies project preserves and promotes traditional Catalan cuisine by gathering the culinary wisdom of elderly women across the territory. Developed with the support of the Alicia Foundation, this initiative documents daily recipes through workshops and presentations led by these "gastronomic sages" to ensure their knowledge reaches future generations. By highlighting the vital role grandmothers play in cultural heritage, the project strengthens community roots, boosts local pride, and fosters a deeper social appreciation for keeping these historic culinary traditions alive.

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The World Of Natural Wine

Aaron Ayscough’s The World of Natural Wine serves as an essential guide for enthusiasts looking to understand the deeper principles of the natural wine movement beyond simple branding. The book introduces readers to the passionate and vocal winemakers driving the industry while tracing the culture's roots from its French origins to its expansion into Spain, Italy, Georgia, and other global regions. By encouraging readers to unlearn traditional wine conventions, Ayscough highlights the unique and transformative experience of choosing natural varieties.

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Paris By Mouth

Founded in 2010 by Meg Zimbeck, Paris by Mouth began as a way to track professional restaurant critiques and share personal dining insights within the local food scene. Meg serves as the Editor, where she oversees the newsletter, writes reviews, and manages the brand's social media presence. Working alongside her, Sara Kavelin directs the organization's food tours by coordinating with clients, maintaining partnerships with local shops, and supporting their team of expert guides.

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Fundación Rewilding Chile

Fundación Rewilding Chile is a non-profit organization focused on the large-scale restoration and protection of ecosystems within the Chilean Patagonia. Continuing the extensive three-decade legacy of Douglas and Kristine Tompkins, the foundation—previously known as Tompkins Conservation Chile—works to establish national parks and safeguard endangered species. Their mission integrates environmental preservation with local community support by promoting a model of development that is rooted in conservation efforts.

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Chop Chop: Cooking The Food Of Nigeria

Ozoz Sokoh is an educator, researcher, and culinary traveler who examines the deep connections between Nigerian cuisine, the West African diaspora, and global food history. Through her work, she explores the idea that food serves as a vital cultural bridge and a means of discovery, moving beyond simple nourishment to highlight its role in identity and heritage. Her book, Chop Chop, reflects this philosophy by documenting the diverse flavors and stories found within West African foodways.

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Sensory Maps

Kate McLean is a sensory cartographer and author who specializes in mapping the invisible "smellscapes" of urban environments. By leading smell walks and utilizing a diverse range of artistic media—from digital design and animation to sculpture and scent diffusion—she captures and communicates how humans perceive odors in the city. Her creative work serves to bridge the gap between physical mapping and sensory experience, ultimately encouraging people to engage more deeply with their sense of smell.

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Motorcycles: The Impossible Collection

The second edition of Motorcycles: The Impossible Collection serves as a curated anthology showcasing the 100 most extraordinary motorcycles produced throughout the twentieth and early twenty-first centuries. This volume spans the history of two-wheeled engineering by highlighting a diverse selection of bikes, ranging from legendary, world-renowned models to incredibly rare and obscure specimens. By focusing on machines that redefined design and performance, the collection captures the evolution of the motorcycle as both a technical marvel and a cultural icon.

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Hopped Up: How Travel, Trade And Taste Made Beer A Global Commodity

Jeffrey M. Pilcher’s Hopped Up explores the transformation of beer from a diverse array of indigenous fermented drinks, such as pulque and sake, into a uniform global commodity. By tracing the influences of industrialization and international trade, Pilcher demonstrates how local brewing traditions were gradually overshadowed by the rise of the standardized, crisp Pilsner style. This global history highlights how shifting tastes and commercial expansion redefined a wide variety of cultural beverages into a single, mass-produced industrial product.

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