100Celsius
Juan Camilo Quintero100Celsius is a deep dive into the “why” behind the “what.” We explore the cultural and historical forces that shape our everyday meals.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 13 | Founded | 6 months ago | Last Issue | 14 days ago |
| Active | |||||
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100celsius.substack.comLatest Issues
Seasoned, Not Replaced
The modern kitchen is a marvel. So efficient, optimized, smart and convenient. It encourages us to look for constant upgrades to make our daily lives easier. Yet with all of this progress and high tech, non-stick coatings still wear off aft...
The Architecture Of Comfort
One of the greatest accomplishments of modern gastronomy was convincing us that the mixture of novelty and complex techniques (some that border the line of chemistry) represent the epitome of haute cuisine. We flock to restaurants looking t...
Why Do We Save The Good Stuff?
In 2018 (which feels like an eternity now), I found a beautiful bottle of French wine, a 2010 vintage from a château in Côtes de Bordeaux. The “Grand Vin de Bordeaux” label immediately made me feel like this bottle should be treated with a...
How Marketing Rewrote Culinary Authenticity
Colombia is synonymous with great coffee. The image of the green mountains, the handpicked red cherries, farmers with a mule and a cup of an incredibly smooth, aromatic, complex and rich coffee are the result of a very successful marketing...
The Lost Art of Getting Your Hands Dirty
I remember the very first time I cooked pasta. I grabbed the package, read the infamous “cook 9-11 minutes in boiling water” instructions, set a timer and waited for the magic to happen. I did everything right (or so I thought) and the resu...
Key Facts
Audience Metrics
Subscribers, engagement, traffic and sponsorship for 100Celsius.
| Subscribers | Engagement | 70 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Essays on food, culture, and the stories we attach to what we eat. Come sit at the table!
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