Mafalda Makes
Notes on food from a naturally leavened, guilt-free homosexual—with pop culture serving as delicious punctuation.
| Platform |  | Pricing | Only free issues | Publishes | Monthly |
|---|---|---|---|---|---|
| Issues | 28 | Founded | 5 years ago | Last Issue | 8 months ago |
| Active | |||||
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mafaldamakes.substack.comLatest Issues
Girl, just go shopping in Guangzhou
It was only yesterday that the world was turning Japanese. Lately, though, it feels like chasing Chinese — food, slang, auntie-coded pastimes — is the new directive. Maybe you’ve noticed mah jong clubs sprouting across Manila, or stopped mi...
I'm a rocket man: an arugula hard-launch
I discovered arugula like many ‘90s kids did — as a supporting act to prosciutto. Sadly, it never survived this typecasting. In the default salad at every mid Italian restaurant I encountered, that bitter green became easier and easier to d...
Hong Kong (kind of) still has my heart
Since China stepped in, Hong Kong is like a longtime friend I’ve lost to a controlling new boyfriend. I’d like to think we’re still close — with enough inside jokes and cinematic hijinks between us to fill a Criterion Closet. But a newfound...
These London bakeries give me life
Paris may have its lights, but London’s increasingly diverse dining has made it far more luminous in my eyes. For lunch one day, I gulped Sri Lankan dosas down with a ghee-washed Old Fashioned. At dinner the next, I gasped through Nigerian...
A Tokyo tour for market-loving matronas
When I read NYMag’s recent piece declaring grocery stores as “a lot more fun than restaurants right now,” I thought, cute. Nothing new, New York. Not when Tokyo’s department stores have offered a world of gastronomic choice and excitement t...
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Notes on food from a naturally leavened, guilt-free homosexual—with pop culture serving as delicious punctuation.
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