Uyghur cuisine, Instagram food, saké, tomatoes

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Technical advances in saké production include brewers learning to polish the rice not just by percentage, but by controlling the amount of proteins and fats. Photo courtesy of Tuttle Publishing.

Bugra Arkin runs Dolan's, one of only a handful of Uyghur restaurants in the United States. He had an unlikely, and not entirely happy, path to becoming a restaurateur. Coinneach MacLeod spent much of his time during the pandemic baking. Then, he became a TikTok star. Professors Emily Contois and Zenia Kish analyze Instagram’s influence on how we eat, what we eat, and even how restaurants design and create their menus. Nancy Matsumoto and Michael Tremblay visited 35 artisanal sake breweries while researching the fermented rice beverage. Kato bar manager Austin Hennelly crafted a one-of-a-kind non-alcoholic beverage pairing. Ripe, summer tomatoes hit the farmer’s market.