Food on Svalbard

Food on Svalbard is a 48-page publication that dives into the unique subject of food on Norway’s Arctic archipelago. With essays from Reidun Braathen and Even W. Hanssen, Nikhil Vettukattil, Samantha P. H. Dwinnell, and Maggie Coblentz, it explores everything from the culinary potential of Svalbard’s wild mushrooms to the foraging habits of reindeer, offering a fascinating range of perspectives on food in the Arctic.

The essays are in both Norwegian and English. The book is typeset in RG Gaueko and Triptych Roman and Italick. The book was printed by Bristol’s Taylor Brothers in two spot colours (1765U and 412U) on PaperWise Natural from Fenner Paper which is created from 100% post-agricultural crop waste, and singer-sewn with pink thread. This is the third book in the series – see Artica Writings 2021 and Return to Nature? – all of which have been printed in two spot colours with binding methods that leave exposed threads.

See more images on the publisher’s website.