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 This story is from Kinfolk Issue Thirty-Five Buy Now Related Stories Arts & Culture Food Issue 51 Imogen Kwok The artist takes food styling quite literally, creating accessories out of fruits and vegetables. Arts & Culture Food Issue 51 Would a Cheeto Kill a Pilgrim? A vague answer to a minor concern. Food Issue 50 Sopa de Pan A Lil’ Deb’s Oasis recipe. Food Issue 40 Chow Mein & Jello An ode to the buffet. Arts & Culture Food Issue 34 Last Supper What to eat at a funeral. Food Sanchez A taste of Mexico in Denmark.
Arts & Culture Food Issue 51 Imogen Kwok The artist takes food styling quite literally, creating accessories out of fruits and vegetables.
