Writer
Copenhagen
Hana Sørlie
Hana is a former line cook who now writes long essays about preservation, salt and the Nordic pantry. Her first book, Brine, is out next spring.
In the magazine
Essays
№ 08
A kitchen that cooks with the sea
On the Faroe Islands, one chef has stopped buying salt altogether. Hana Sørlie on brine, patience and the taste of a cold ocean.
Words by Hana Sørlie
Reportage
№ 08
Five generations of klippfisk
In Kristiansund, the Moe family has dried salted cod on the same rocks since 1871. The rocks are still there. The cod is getting harder to find.
Words by Hana Sørlie
Essays
№ 06
On learning to like bitter things
Coffee, chicory, grapefruit, grief. Hana Sørlie on the flavours we only understand later.
Words by Hana Sørlie
Octavo
A quarterly of food & culture
Printing p.001