Slow food

Cured is a forward-thinking magazine that is designed to offer a reaction against the fads that often dominate our fast-changing society. With a sole focus on the age-old process of food and drink preservation, it examines both the historical framework and how the skills of preserving food and drink are being pioneered now, as well as deconstructing the scientific processes behind the art.

The magazine is the first to deal exclusively with curing as its subject matter. Its tone is informative and the visuals are an important element. As Goldstein told The New York Times the aim is to ‘bring incredible delight and be beautiful to behold’.

The first issue will be published in October, and will feature articles on the technique for making persimmon vinegar and an interview with the chef at Los Angeles’s Korean-American restaurant Baroo, which specialises in re-inventing traditional fermented dishes.