Tales on the Table
Food worth the trip, reported in full.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 14 | Founded | 4 months ago | Last Issue | 19 days ago |
| Active | |||||
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talesonthetable.substack.comLatest Issues
Beyond the avocado toast
I ate spit-roasted pig five or six times in Bali. In the country with the largest Muslim population on Earth, that sentence shouldn’t be possible.
It is because, while the rest of the archipelago turned to Islam through trade, this one isl...
Not the South, Not the North
The first time I had any contact with Vietnamese food was at a restaurant in Santa Barbara, California.
There was nothing particularly special about it. I am certain my parents don’t even remember it, nor does my brother.
But that very or...
The wrong village
On my third day in Hoi An, I messaged Lộc, the Grab driver who had brought me in from the airport and left me his number in case I needed anything, a common practice around there.
I usually prefer to handle things on my own when traveling....
One Day In Huế
Everyone in Huế owns a jacket, and in June, in heat that feels like standing behind a bus, they wear it. Long sleeves, hoods, gloves on the women riding motorbikes. Protection from the sun, not the cold. At seven in the morning I was the on...
Midday Diner
The clock behind the counter at Ginzaya read 2:37 on a Monday afternoon. The place had been open for barely half an hour, and there wasn’t a free table in the house.
Across Japan, izakayas kept turning me into a participant. I watched Ohta...
Key Facts
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| Subscribers | Engagement | 76 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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Authors
The writers behind this newsletter.
Brazilian food writer. Reported, never reviewed. A plate is a door, and I'm interested in everything behind it.
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