The first issue of Te was published in 2021 and it caught my eye because it seemed to be doing something clever with food publishing: Its stories are about the different ways that ingredients can travel around the world, or the different values and associations that might be attributed to particular dishes, and so the whole thing seemed to be using the conventions of a food magazine as a sort of Trojan horse for telling stories about people and cultural anthropology. I assumed the second issue would use food in a similar way, but when I picked it up I realised that this was no longer a magazine about food, and the focus had switched to sound. Intrigued by the change, I spoke with founder and editor Michael Guo to hear about his thinking behind the project.

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