Everyone apparently loves reading about food as much as eating it if the number of recent new food magazines is anything to go by. The inaugural issue of Fool magazine has just hit the stands (online stands) and, although published in Sweden, is written in English. It’s got class, that Scandinavian kind of class. I’m still reading my way through it but it’s a great addition to the medium for several reasons, not least the exceptional photography and the in-depth articles. If you are in the UK, you can find it here
Just a quick follow-up on ‘Get Jiro!’- Picked up a copy last weekend and really enjoyed it. Highly recommend it to food lovers. A few things (I’ll try to keep it loose on details):
- It’s violent in a ‘Takashi Miike directs Yojimbo’ kind of way.
- I thought Langdon Foss’ art was really solid and illustrated a lot of cooking techniques and artistry really well. Stylistically reminded me of Steve Dillon’s work on Preacher.
- Loved all the culinary details like the use of Ike Jime, the correct way to eat Nigiri and the love of a true Pot-au-Feu. There’s plenty more in the book. What comes over in the book is Bourdain’s love of authenticity and cooking technique. It’s not puritanical, it’s respect.
- Is it just me or is the character ‘Rose’ a sort of fauxhemian hipster version of Alice Waters?
- I ended up thinking it was a shame this wasn’t serialised for its demographic in a publication like Lucky Peach. More people should get to read this.
So Anthony Bourdain (a self-professed comic nerd and full-time food nerd) has written a comic for Vertigo about the culture of food nerdism and chef celebrity but taken to an ultraviolent extreme. I’m in!
It’s called ‘Get Jiro!’ btw.
Adventure Time may just be the greatest animated TV show ever made. This is reason #1832474389908
This was the first issue of National Geographic I remember experiencing. One which kickstarted a passion for the magazine throughout my child and teenage years.
This magazine always offered something exotic, exposure to things unknown and a bounty of knowledge. Most importantly, it also fueled a burgeoning imagination immeasurably. Thank you.
There is a guy called Grant Achatz. He trained at El Bulli and has one of the most famous and respected (and probably the leading modernist) restaurants Stateside, Alinea in Chicago. Unorthodox ideas and techniques pervade his cooking style and the video after the jump shows the kind of groundbreaking approach to presentation his cuisine typifies. Pretty jaw-dropping.
Click Pic for Vid
The Hamburger fetishists are taking over, drawing lines in the grease and shouting the loudest. A typically puritanical rabble if ever there was one.
Bet you wouldnt eat the burger in the video above though. Deep-fried in 91 year-old grease (probably more like a 100 now judging by the age of the doc). Bleuurrgghh!
Click Pic for Vid
Photo belongs to Aimee Monko