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T Magazine

T's Nov. 14 Travel Issue

Highlights

  1. The Thrilling Dare of Scorched Rice

    When browned on the bottom of the pot by a skilled cook, the grain is transformed into a complex delicacy, one prized by food cultures around the world.

     By Ligaya Mishan and Anthony Cotsifas

    A stack of nurungji, Korean scorched rice.
    CreditPhotograph by Anthony Cotsifas. Food styling by Young Gun Lee. Set design by Suzy Kim

  2. Tracing Mexico’s Complicated Relationship With Rice

    Having arrived in the country via the Spanish Conquest, the grain’s presence poses the question: What’s native, and what isn’t, when it comes to a nation’s culinary history?

     By Aatish Taseer and Stefan Ruiz

    The vendor and cook Doña Vale sits at her stall in the Mercado de Abastos, one of the oldest and most popular street markets in Oaxaca, enjoying a bit of chocolate and bread after a morning of work.
    CreditStefan Ruiz

  4. In Senegal, a Return to Homegrown Rice

    The country has remained mostly dependent on the grain’s importation since colonization in the 1800s. But some locals are trying to change that.

     By Angela Flournoy and Manuel Obadia-Wills

    At Phare Des Mamelles, a restaurant in a lighthouse in Dakar, Senegal, grilled thiof (a white grouper fish) is served with cups of tamarind sauce (left), sauce moyo (right), roasted vegetables, limes and riz de la vallée (“rice of the valley”), which is grown in one of the country’s primary areas of cultivation, the Senegal River Valley. Beside the dish are some of its raw ingredients, including (clockwise from bottom) tamarind fruits, tomatoes, a bowl of dried peppers, fresh pepper fruits, onions, miniature eggplants, miniature green bell peppers, baby carrots and potatoes.
    CreditManuel Obadia-Wills

  1. Seeing the World Through a Grain of Rice

    The widely consumed staple is freighted with history, and has as many culinary applications as it does meanings.

     By Hanya Yanagihara

    A still life inspired by Puerto Rican pegao, the scorched grains that are offered as a treat (often to the man of the house) atop regular rice.
    CreditPhotograph by Anthony Cotsifas. Food styling by Young Gun Lee. Set design by Suzy Kim
    Letter from the Editor

  2. A Paris Apartment That Spans Styles and Centuries

    Blending French Empire pieces and more recent ones, the home of the antiquities dealer Jean-Paul Beaujard is as enchanting as the objects he collects and sells.

     By Nancy Hass and Thibault Montamat

    In the octagonal salon, a 1930 chandelier over a 19th-century daybed in Veraseta leopard-print velvet and Pierre Frey embroidered satin silk. The chairs are 19th-century Jacob Frères, and the silk curtains are also by Veraseta.
    CreditThibault Montamat
    By Design

  3. How Black Horror Became America’s Most Powerful Cinematic Genre

    Films like ‘Us’ and the recent sequel to ‘Candyman’ are part of a much longer tradition of storytelling, one that often wrestles with the gruesome history of racism.

     By Gabrielle BellotRenee Cox and Danielle McKinney

    Daniel Kaluuya in Jordan Peele’s “Get Out” (2017).
    Credit© Universal Pictures/courtesy of Everett Collection
    social studies

  4. The Ever-Evolving Art of Bonsai

    The centuries-old craft is thriving as both a hobby and an art form, with contemporary practitioners around the world asking what lessons it can impart today.

     By Michael Snyder

    A Rocky Mountain juniper created by Ryan Neil of Bonsai Mirai outside Portland, Ore.
    CreditChris Hornbecker, © Bonsai Mirai
    Traditions

  5. The Latest Trend in Baking? Making a Mess

    A new generation of confectioners is eschewing the primness and precision of traditional cakes and creating confections as delightful as they are subversive.

     By Alicia KennedyJennifer Livingston and Haidee Findlay-Levin

    A spread of kooky layer cakes, including, from left, Alli Gelles’s buttermilk sponge cake with apricot jam and fig leaf buttercream, from $150, via @cakes4sport on Instagram; Julie Saha’s matcha cake with sweet strawberry compote, vanilla peanut butter frosting and moon grape buttercream, $100, juliemadeyoudinner.com; Gelles’s coconut sponge cake with coconut buttercream, passion fruit and hardy kiwi; Billie Belo’s sour cream cake with guava compote, rose syrup, salted Swiss meringue buttercream and rose-water gel, from $150, cakesfornooccasion.com; Saha’s chocolate cake with raspberry mint jam and vanilla rose buttercream, $75; and Hannah Mandel’s malted strawberry cake with pickled mixed-berry jam and basil tomato leaf cream cheese frosting, from $85, forsythiaforsythia.com. On model: Kwaidan Editions coat, $3,610, tights, $570, and shoes, $880, ssense.com; and Tableaux Vivants gloves, $175, tableauxvivantslatex.com.
    CreditPhotograph by Jennifer Livingston. Styled by Haidee Findlay-Levin
    Making It

  1. An Artist Who Disavows the Possibility of Individual Agency

    According to Agnieszka Kurant, everything we make — from the systems that oppress us to the inventions that transform us — is the result of a collective.

     By Zoë Lescaze

    Agnieszka Kurant, photographed in her Brooklyn home. The artist makes conceptually adventurous work that sits at the intersection of art and science.
    CreditPortrait by Donavon Smallwood. Architectural design by Studio Christian Wassmann
    the artist’s life

  2. What Should We Do With Robert Smithson and Nancy Holt’s Island?

    In the 1970s, the artists bought a rocky strip of land off the coast of Maine. Now, it’s a place for others to wrestle with their legacies.

     By Andrew Russeth

    Little Fort Island this past June.
    CreditHolt/Smithson Foundation
    arts and letters

  3. Goodbye to the Murse, and Hello to Handbags for All

    As gender norms have relaxed over the past few decades, the men’s carryall has gone from sitcom punchline to quasi-ubiquitous accessory.

     By Nick Haramis

    Gucci’s Beloved campaign featuring Harry Styles and the brand’s iconic Jackie 1961 bag.
    CreditCourtesy of Gucci
    Notes on the Culture

  4. Celine Jewelry Pieces That Center the Brand’s Triomphe Emblem

    It was the brand’s co-founder Céline Vipiana who, in 1972, came up with the now-iconic logo, which Hedi Slimane has brought back in full force.

     By Lindsay Talbot

    A model wears a gold necklace inspired by the wrought-iron chains of Paris’s Arc de Triomphe in a 1970s ad from Celine.
    CreditCourtesy of Celine
    First of Its Kind, Last of Its Kind

  5. Dazzling Accessories That Catch the Light

    This season, stand out from the crowd with sparkly, crystal-encrusted bags and shoes.

     By Mari Maeda and Yuji Oboshi

    Chanel bag, price on request, (800) 550-0005.
    CreditMari Maeda and Yuji Oboshi
    Market Report

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