Twenty-Four Flavours: Century Egg
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TWENTY-FOUR FLAVOURS: CENTURY EGG
published by Math Paper Press
"We take a sniff at the strange black egg in this second issue of TWENTY-FOUR FLAVOURS. You either love it or hate it, this ‘food’, this ‘hundred-year-old’ legend: there’s no in-between. Despite its name, though, the century egg isn’t really kept over a century. You know—by now !—that the curing process needs only several months at the most; and that the chemical changes cause snowflake or pine-branch-like patterns to appear near the surface of the egg white. Hence its other name, pine-patterned egg."
~ Kenny Leck, Co-Founder and Publisher
Twenty-Four Flavours is an anthology of 24 local writers, each contributing a piece of flash fiction, no more than 240 words. Twenty-Four Flavours will run for 24 issues, each issue food-themed.
Twenty-Four Flavours : Century Egg
Ho Kin Yunn
Jason Erik Lundberg
Low Jat Leng
Malcom and Maureen Yeo
Toh Hsien Min
Tse Hao Guang
(The cover image of this issue is scanned from century eggshells.)
- unbound broadsheet
- product dimensions: 245 x 340 mm