{"product_id":"synonym-5","title":"Synonym #5","description":"\u003cp class=\"p1\"\u003e\u003cem\u003eSynonym\u003c\/em\u003e amplifies the voices and stories of immigrants worldwide. Through a deeply intimate and highly visual food based lens, \u003cem\u003eSynonym\u003c\/em\u003e explores the intricacies and interplays of movement, trade, politics, colonialism, and capitalism.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn this issue: Sweets\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWho doesn't love a sweat treat? Emilia Igartua Vellatti traces the lineage of delicately fried, flower-shaped sweets—from buñuelos to kokis to rozetten; all same, same but different. From conchas to pineapple buns to melon pans, this issue follows the breads that became records of colonial influence, war, and cultural exchange through migration. Lina Saad traces how knafeh is eaten differently from the UK to Lebanon and from day to night. Toyo Odetunde writes about how West African sweets have been all but forgotten as generations moved from Nigeria to London, and how the city’s restaurants are bringing them back in their newest iteration. Patricia Kelly Yeo writes about dessert soups, and why these warm Asian desserts have yet to cross the continents into American culture.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eLos Angeles; USA; 27x21cm, 132\u003cspan\u003e pages, spiral bound, Semi-annual \u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Synonym","offers":[{"title":"Default Title","offer_id":68171558027565,"sku":null,"price":44.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0588\/4097\/3510\/files\/Issue05_Front-1560x2048.jpg?v=1793831013","url":"https:\/\/issuesmagshop.com\/products\/synonym-5","provider":"Issues Magazine Shop","version":"1.0","type":"link"}