Ember & Grain · Volumes I & II
The Origins Atlas
The Long Way to the Table: field notes on salt and smoke
Fourteen salts. Nineteen woods. Thirty-three places. A traveling atlas of where flavor comes from: the lagoon of Cuyutlán and the salt mine of Khewra, the ham houses of Smithfield and the wild apple forests of the Tian Shan.
Each chapter is a two-page spread in the field-notes style: coordinates down the margin, a hand-drawn map, photographs of the place and the work, the people who keep it, and how it tastes at the table.
Coming soon. Founders Society members will be the first to know.
Volume I
The Salts
Volume II
The Woods
- 01 · Hickory Wood
- 02 · Pecan Wood
- 03 · Post Oak Wood
- 04 · Mesquite Wood
- 05 · Apple Wood
- 06 · Cherry Wood
- 07 · Maple Wood
- 08 · Alder Wood
- 09 · Kiawe Wood
- 10 · Bourbon Barrel Wood
- 11 · Chardonnay Barrel Wood
- 12 · Cabernet Barrel Wood
- 13 · Tequila Barrel Wood
- 14 · Mezcal Barrel Wood
- 15 · Beech Wood
- 16 · Olive Wood
- 17 · Grapevine Wood
- 18 · Chestnut Wood
- 19 · Mānuka Wood
The desk
Where the field notes came home
The journal, the camera, the compass and the samples. Every chapter in the Atlas cites its sources, and its imagery is illustrative.
The back cover
Every grain has a coordinate. Every fire has a forest.
Thirty-three places, each one marked to the minute of latitude and longitude, from Hanapēpē to East Cape.