Cured is the first magazine to focus exclusively on the ways that food and drink have been prepared through fermentation, preserving and, of course, curing.
Curing isn’t a niche or a fad, but an actual movement that traces its methods back through millennia. As technology continues to push us into the future, many of us are looking to the techniques of the past. Cured will capture the exciting developments of a world that is transforming by the minute.
Expect prosciutto, Comté and anchovies, sure, but there’s so much more.
Cured will touch on art, science, and fashion in addition to food, drink,
and fermentation techniques.
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Current Issue #1 / 8.75 X 11.25 Inches