The March issue of That's Beijing is out now – paper-and-ink-form citywide, digital pdf form right here or in your browser here. Editor-in-Chief Oscar Holland introduces the magazine:
I have always harbored a deep distrust for Kindles. They are soulless devices. If you find that a small pile of rectangular paper is too heavy or inconvenient to carry around, then you should be questioning yourself, not the book.
As the editor of a print magazine, it’s perhaps no surprise that I value the idea of reading something tangible. But physical books have irreplaceable character – as do the stores that stock them. So it is with great pleasure that we dedicate this month’s cover story to The Bookworm Literary Festival.
As an independent bookshop, The Bookworm relies on the community to support it. I implore you to do so. The festival organizers have put together a fascinating program, and we were lucky enough to speak with nine of the authors who are scheduled to talk. While I am painfully aware that three of our interviewees are white guys called David, I like to think that we’ve included a diverse mix of people, topics and opinions.
Speaking of Davids, I’ll be moderating one of their talks – David Leffman’s on March 26, to be specific. Please feel free to come down and heckle me as I try to stop pretentious audience members from using the Q&A as an opportunity to show off their opinions without actually asking any questions.
Elsewhere in the magazine:
We continue on the loose theme of rejecting unfettered modernity as Aaron Ma meets a self-sufficient ascetic who has barely bought any material goods for the last 17 years (page 10).
I speak with New York veteran DJ Spinna, who claims to own 60,000 vinyls (page 28).
Marianna Cerini wonders what it takes for Chinese fashion houses to make it big in the West (page 20).
Andrew Chin finds out what the country’s best record labels have in store for 2016 (page 34).
Noelle Mateer eats her way through some rather obscure cuisines as she recreates the path of New Silk Road, before bringing you her characteristically irreverent take on the latest food and drink openings (from page 52).
Happy reading,
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