Each issue of Serviette uses a different theme to explore the subject of food. This fourth issue is built around the assertion that, ‘Food is absurd’, and it’s packed with weird and wonderful stories about the stuff we eat and drink.
 
In this issue:

• The linguistic controversy of Quebec’s pizza garnie
• A molecular gastronomist reflects on the excesses of the early 2000s
• Irish identity as seen via the country’s two Taytos
• The culinary horrors of the 1970s dinner party
• And the race to make synthetic meat