Top 5 Tasty-Looking Food Magazines

31 Jan 2012 | By | Trends

Cover of Lucky Peach magazine published by McSweeney’s

We look at 5 food magazines who do interesting stuff with pictures and design, the kind of approaches to food imagery that you won’t find in standard food stock photos such as an illustrated essay on puking and a Frankfurter font

1. Lucky Peach

A dead fish dribbling blood, crossed out coverlines and the handmade typefaces on the deconstructed cover tell you all you need to know about Lucky Peach food magazine. It was called the best new food magazine of 2011 by The Atlantic, The team behind this magazine are David Chang, chef/owner of Momofuku the punk noodle hostelry, writer Peter Meehan, and Zero Point Zero Production who produced the Emmy Award–winning “Anthony Bourdain: No Reservations.” The New York Times says of the design that,”Some of the graphics look as if they were conjured in a tattoo parlor — rugged, expressive and streetwise, with a gallery of the pantheon of ramen heroes rendered in black-and-white woodcut.”

2. Yummy

 

Any food magazine obsessive enough to offer a Frankfurter Font deserves respect, support, and a side order of onion rings. Yummy is a french magazine celebrating fast food. Magculture’s Jeremy Leslie summarises the contents of issue 3 as, “collections of food packaging from Bangkok, exposes of rock bands’ rider requests, an illustrated essay on puking and plenty of visual puns (finger food, anyone?). Oh, and plenty of breasts.” To see their Frankfurter font click here and go to Fake’n Food Font. Not clear whether it is still publishing, so if any of you have heard any recent news let us know,

3. The Art of Eating

The Art of Eating has been described by The Wall Street Journal as “Arguably America’s most erudite and prestigious food publication.”  Published by American Food writer Edward Behr it carries no advertsing. The editor’s not on the magazine website says, “Along with in-depth articles, there are recipes, letters, a wine review (“Why This Bottle, Really?”), restaurant reviews, book reviews plus, according to the subject, addresses for exceptional open-air markets, individual growers and craftsmen, bakers, cheesemakers, wineries, olive-oil mills, charcutiers, chocolatiers, or restaurants (from haute cuisine to very simple).”

4. Condiment Magazine

Based in Melbourne Australia, Condiment Magazine is subtitled Adventures in Food and Form is another magazine causing a stir because of its attention to visuals. It’s website declares manifesto style, “ 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.”

5. Meatpaper

Meatpaper magazine is a quarterly San Francisco-based magazine covering all aspects of meat culture (our IMSO carnivores were happy to discover there was a meat ‘culture’). Though don’t expect too many recipes. Its co founder, Editor-In-Chief and Art Director Sasha Wizansky is also a graphic designer which clearly shapes the magazine’s unique perspective on food. To give you a flavour the blrub around issue 13 says,“Meat paper offer stories about a variety of meats, including python, locusts, tripe, beef tongue, porcupine, dog, and jailhouse meat. We also share true stories of the people who make their living from meat, from Utah to northernmost Vermont.”

In in an interview with Colophon, Meatpaper explain their remit: “We document the fleischgeist, our term for the idea of meat and the current meat movement. The fleischgeist is international in scope and encompasses consumers’ new curiosity about where meat comes from, artists who create meat-related artwork, and many other interdisciplinary elements.”

For prime cuts of imagery and other tasty morsels try our food stock photos section.

Food Magazines

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