CulturesGroup
Ken Fornataro, Eleni Michael Mehta, LIA, zizinia, Kartikeya Sinha, Dr Tejas Sameer Oundhakar, Adrien LosayCulturesGroup is an ongoing multi-media event about food, culture, preservation, fermentation, zymology, semiotics and cultures. Watch videos, access book or scientific paper reviews, read posts, attend online events by subscribing.
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 432 | Founded | 3 years ago | Last Issue | 8 days ago |
| Active | |||||
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culturesgroup.substack.comLatest Issues
Three Mustards and Red Onion
I didn’t expect the huge response from this post. Kind of strange that people were intensely interested in my version of this mustard with red onion fermenting along with the spices. Usually mango is used. It’s typically made in India where...
Kasundi, Aam Kasundi, Hilbeh, and Saluf
(Video 4:13) Recipes for Kasundi, Aam Kasundi, Panch Phoron, Hilbeh, and Saluf. Plus Uses. And shio koji versions.
Kasundi is a traditional Bengali fermented mustard condiment from eastern India and Bangladesh. It is sharp, pungent, salty,...
Queen of Spices
Cardamom, The Deeper, Adult Ginger that adds that something to almost everything
Cardamom carries an unusually layered flavor profile. Many people notice mint, citrus, resin, pepper, herbs, and sweetness at the same time. The spice can see...
Fresh or Aged or Aging
What Happens to Old Things? Good Things. Maybe Bad Things.
CulturesGroup
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Authors
The writers behind this newsletter.
Semiotician, Chef, Zymologist, Baker, Videographer, Activist, Editor, 狗年
digital art (www.liaworks.com) + food blog (www.vegetaria.at), based in Vienna, Austria.
hardworking family restaurant in barcelona
Chef, Fermenter, Pursuing knowledge
\ud83e\udeb7 Integrative Ayurvedician, Fermentista, Holistic Health Consultant \ud83e\udeb7
Tea lover, practitioner of Traditional Japanese Medicine. Japanese, Korean, Sichuan food.
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