"It should be visceral and exciting. It should be a dramatic experience. It should be thrilling."*

Put A Egg On It #4

Posted: Juli 17th, 2011 | Author: dk | Filed under: Food & Drink | 12 Comments »

MMM!

MMM! from Put A Egg On It on Vimeo.


Lucky Peach #1

Posted: Juli 4th, 2011 | Author: dk | Filed under: Food & Drink | 24 Comments »

Peter Meehan and David Chang report on their overeating exploits in Japan // Anthony Bourdain’s take on the classic Brittany Murphy film, Ramen Girl // An instant-ramen taste test with Ruth Reichl // John T. Edge introduces the New Orleans specialty, ya ka mein // Debunking the Myth of Authenticity with Todd Kliman // Explanations of MSG headaches and alkaline noodles from Harold McGee // Art from Tony Millionaire, Matt Volz, Richard Saja, Scott Teplin and others // Recipes from Chang, Mario Carbone and Rich Torrisi, and Wylie Dufresne

Contact
McSweeney’s Publishing LP,
849 Valencia Street,
San Francisco,
CA 94110

How to get it
here

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About
Lucky Peach is a new journal of food writing, published on a quarterly basis by McSweeney’s.
It is a creation of David Chang, the chef behind the Momofuku restaurants in New York, writer Peter Meehan, and Zero Point Zero Production—producers of the Emmy Award–winning Anthony Bourdain: No Reservations.

Each issue will explore a single topic through a mélange of travelogue, essays, art, photography, interviews, rants, and, of course, recipes. The journal will be full color and perfect bound, with an eye toward exploring new recipe designs. The aim of Lucky Peach is to create a publication that appeals to diehard foodies as well as fans of good writing and art in general.

The journal will be released shortly before the launch of its sister project—an iPad app produced by Zero Point Zero that will feature more than two hours of videos, plus recipes, art, and essays. -Lucky Peach

http://store.mcsweeneys.net


CONDIMENT #1

Posted: September 21st, 2010 | Author: dk | Filed under: Food & Drink | 22 Comments »

CONDIMENT – Adventures in Food and Form is a publication and project-base exploring the relationship between food and creativity and food and community. // ISSUE #1 of Condiment features work and contributions from: Yumiko Utsu, Martino Gamper, Ready For The House, Darren Sylvester, Anders Jander, Per Englund, Ellen Birrell, E.C. Large, ffiXXed, Taiyo Onorato and Nico Krebs, Amanda Maxwell, Shauna T., Melanie Bonajo, Christopher LG Hill and Postalco.

Contact

Food and Form
Level 5, 358 Lonsdale Street
Melbourne, 3000
Victoria, Australia
table@foodandform.com

How to get it
here
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About Issue 01 — Autumn/Winter 2010
For the most part, food is nature at its most familiar. While views on its production and presentation become ever more complex and conflicted, it is nevertheless us that set the parameters.

As its masters we think: food is here to serve us. But quite possibly: we are here to serve food.  Reversing the roles and giving up control is an eye-opening exercise. After all it is we who are dependent on food, and not food that is dependent on us.

One key attribute to the good servant is enthusiasm and enthusiasm is most often found in the amateur. The true amateur, of which E.C. Large was proudly an advocate, is defined as “one who loves”.

Beyond our own lack of expertise, although that is true too, it is this simple sentiment that has informed  Condiment – Adventures in Food and Form. Equal parts wonder and worship, each page of this publication is not as much about what we do know as what we don’t. -Chris Barton and Jessica Brent

www.foodandform.com


Put A Egg On It #2

Posted: September 16th, 2010 | Author: dk | Filed under: Food & Drink | 18 Comments »

THE SUMMER 2010 ISSUE of Put A Egg On It features local products by Susie Karlowski, James Keough and Nick Catucci. Essays by Paul Gerard, Elizabeth Pearce, Kristal Hawkins and Max Blagg. Photography by Laura June Kirsch and Billy Sullivan. Drawings by Aaron Renier, Jason McClean, Shayne Ehman and mc sub-zero permafrost. This issue’s recipes feature beans!

Contact
ask@rs-media.org

How to get it
shop

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About
Put A Egg On It is an irreverent digest-sized art and literary magazine out of New York City about food, cooking and the communal joys of eating with friends and family. The magazine features essays, photo essays and illustrations as well as practical cooking tips and recipes.

www.putaeggonit.com


eat me #2

Posted: August 26th, 2010 | Author: dk | Filed under: Culture, Food & Drink, Style | 16 Comments »

RIP IT, READ IT, COOK IT, EAT IT…

Contact
The Daily Pantry LTD
Eat Me Office
40 Holland Park
London, W11 3RP

How to get it
here

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About
Eat Me is an independent food publication with the central aim of exploring the relationship between food, style and culture. The Eat Me team consists of a creative collective that includes writers, artists and designers from a diverse array of backgrounds.

www.eatmemagazine.com


Gastronomica #Winter 2010 / V10 N1

Posted: März 17th, 2010 | Author: dk | Filed under: Culture, Food & Drink, Literature | 10 Comments »

FEAST IN A TIME OF FAMINE by Darra Goldstein // WHY ARE THERE NO GREAT WOMEN CHEFS? by Charlotte Druckman // RITES OF PASSAGE IN ITALY by Carol Field // SWEET TOOTH NATION: FABRICO PRÓPRIO AND THE PORTUGUESE PASTRY by Frances Baca // FOOD PORN by Anne E. McBride

Contact
Address all editorial correspondence
and submissions to:
Darra Goldstein,
Editor in Chief, Gastronomica
Williams College
North Academic Building
85 Mission Park Drive
Williamstown, MA 01267

gastronomica@williams.edu.

Subscription
Gastronomica is published four times per year and is available both in print and online. However, online subscriptions are only available for institutions, not individuals.

http://www.gastronomica.org/purchase.html

About
Since 2001 we’ve been renewing the connection between sensual and intellectual nourishment by offering readers a taste of passionate inquiry through scholarship, humor, fiction, poetry, and exciting visual imagery. With its diverse voices and eclectic mix of articles, Gastronomica uses food as an important source of knowledge about different cultures and societies, provoking discussion and encouraging thoughtful reflection on the history, literature, representation, and cultural impact of food. The fact is, the more we know about food, the greater our pleasure in it. Welcome to our table!   -Darra Goldstein, Editor in Chief

www.gastronomica.org


FIRE & KNIVES #1

Posted: Februar 1st, 2010 | Author: dk | Filed under: Food & Drink | 10 Comments »

NEW WRITING FOR FOOD LOVERS // THEATRE of FOOD by Tim Hayward // THE DEVIL’S HERB: Cooking with Tobacco by Felicity Cloake // A MACHINE FOR EATING by Jack Chilcott

Contact
http://fireandknives.com/contact

Submission
submissions[at]fireandknives[dot]com

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About
Fire & Knives is a print quarterly of new writing about food. We give established writers a place for work that would not be published elsewhere; new writers a place to show themselves and experts in other fields an opportunity to write about our favourite subject. The first edition was launched in November 2009 (a subscription will be an ideal gift for your favourite food lover). Although there will be no online version of the magazine, you can follow us on Twitter or Facebook. - FIRE & KNIVES

www.fireandknives.com


Yummy #3

Posted: Mai 27th, 2009 | Author: dk | Filed under: Design, Food & Drink | 10 Comments »

CONTENTS : Lee Miller // Christophe Adam // Frédérick Grasset-Hermé // portraits // le Burger King // Serge Merbu // Keiichi is happy // instantanés Tokyo, San Francisco // La poutine //video game // Eiko Maekawa..  

Contact
Yummy
9, Boulevard Ornano
75018 Paris
contact@eat-fast.net

 

 

 

 

 

 

 

 

About
Le premier magazine international entièrement consacré au design de la junk food*

180 pages / 1000 exemplaires numérotés / 30€

Retrouvez Yummy à Paris chez Colette, Palais de Tokyo, Ofr, la Hune, Lazy dog.
A Bruxelles chez Alice Gallery
A Londres chez Ofr, Nog Gallery, No one.
A Amsterdam chez Athenaum books.

*délices industriels, conditionnés et séducteurs

www.eat-fast.net


Effilee #3 March/April 2009

Posted: März 5th, 2009 | Author: dk | Filed under: Food & Drink | 15 Comments »

ECHT AUS DER DOSE: Perigordtrüffel das ganze Jahr über erleben // WELTWEIT ESSEN: Ukraine // BIERBRAUEN UNTER PALMEN: Caybrew, eine Geschichte über einen Traumjob auf einer Trauminsel // AMADOR: Die Molekularküche ist keine Spielerei, sondern lediglich die Fortsetzung dessen, was die großen Köche schon immer getan haben. // EIN TELLER: Harald Wohlfahrt // DREI TÖPFE: Muscheln // HERRN PAULSENS DEUTSCHSTUNDE: Maultaschen schwäbischer Art.

Publishing House
Effilee GmbH
Rothenbaumchaussee 73
20148 Hamburg
Subscription
click here

 

 

 

 

 

 

 

 

About
„Wenn man anfängt, sich intensiver mit dem Essen zu beschäftigen“, erklärt Herausgeber Vijay Sapre, „trifft man allerorten auf  leidenschaftlich engagierte Menschen, die mit beeindruckender Hingabe ihrem Beruf nachgehen. Von diesen Menschen wollen wir berichten, das ist wirklich interessant.“  

Neben den Geschichten werden wissenschaftliche Grundlagen erklärt oder auch einfach mal kommentarlos ein eingedeckter Tisch auf einer Doppelseite abgebildet. Dazwischen gibt es Portraits eines Schokoladenhändlers und eines Kochbuchverlegers, persönliche Erfahrungsberichte mit „Getrunkenen Flaschen“ und eine Seite über das alltägliche Essen einer Familie in Japan. Die Gestaltung ist klar und zurückgenommen, mit dem Blick für das Ganze und mit Liebe zum Detail.

 Effilee ist aus dem gleichnamigen Internetportal hervorgegangen, das seit 2004 online ist, bis 2007 unter dem Namen Kochpiraten. Sapre hält nicht viel von der Aufteilung in neue und alte Medien.

„Es geht ja eigentlich nur darum, das richtige Medium für den jeweiligen Einsatzzweck zu wählen. Internet ist super, wenn es um Aktualität und Durchsuchbarkeit geht, um Geschichten zu erzählen, ist Print auf jeden Fall geeigneter.“ Der Herausgeber, der 1996 das Autoportal mobile.de gegründet hatte, das 2005 an  Ebay verkauft wurde, freut sich auch, nach zehn virtuellen Jahren wieder einmal etwas zu produzieren, das man in die Hand nehmen kann. 

Notes:
www.effilee.de