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Figo Collective Spanish Magazine

6
in Foreign Language ... Spanish
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Figo Collective Spanish Magazine

Further Details

2 issues per year.
Related categories
Foreign Language
... Spanish

Current Issue

Issue 5,  released 15/06/2026
(30+ in stock)

Features: Wine, Beer, Gastronomy, Markets, Fungi, Biodiversity, Dominic Ashby, Receipe, Figo Collective, Food as Memory, Visual Stories, La Escuelita , Barrio Mugica, Northern Swedish Cuisine, Nourishment, Laura Becerra Ortiz, Joaquin Cuevas, Spanish Version

inc. p&p to United Kingdom
Next Issue: Next Issue, Date TBC

A bilingual magazine embracing sustainability, wellness, and gastronomy, offering alternative perspectives and celebrating diverse cultures.

Issue N1 Description: Exploring hospitality aspects related to food sovereignty, flavor and industry, green roofs, stories of chefs including experiences in Antarctica, two rising Michelin awarded chefs, cuisine specialised around cooking with flowers, Perspectives on fermentation, chefs community topics, and flavors of Latin America and India.

Buy a single copy of FIGO COLLECTIVE SPANISH or a subscription of your desired length, delivered worldwide. Current issues sent same day up to 3pm! All magazines sent by 1st Class Mail UK or 48 Hour tracked UK & by Airmail worldwide (bar UK over 750g which may go 2nd Class).

Figo Collective Nº5 Figo Collective Nº5 transita la comida como memoria, lenguaje, innovación y herencia. A través de ensayos, entrevistas, historias visuales, recetas y piezas de investigación, este número sigue los rastros de aquello que llevamos con nosotros y de aquello que elegimos transformar. Desde los hongos como un lenguaje vivo y el futuro del sabor sostenible, hasta el aula de La Escuelita en Barrio Mugica, la cocina del norte de Suecia, la biodiversidad en el cultivo de avellanas, el vino, la cerveza, los mercados, las semillas, el aroma, la nutrición, el liderazgo y las arquitecturas silenciosas de la hospitalidad. Este número también observa la continuidad en la gastronomía a través de conversaciones y reflexiones sobre Mirazur junto a Mauro Colagreco, Mater en Perú, los hermanos Troisgros y las ideas que continúan dando forma a la manera en que cocinamos, aprendemos, servimos e imaginamos el futuro de la comida. Este número contiene 210 páginas, impresas en papel reciclado certificado FSC. Reúne ensayos, entrevistas, recetas ilustradas, contribuciones artísticas y piezas de investigación, entrelazando ideas con una observación significativa. Foto de tapa: Mikel Ponce Diseño gráfico: Ambulante Studio

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