Excited
The growing prevalence of food culture has put America long past the days of grilled cheese (-product) sandwiches and unfulfilling TV dinners. We know the difference between macaroon and macaron, that grass-fed beef tastes better, and why Monsanto needs to go down. Chefs, and even the food itself, have become celebrities while we take both our cameras and cell phones to the table.
If you don’t know your taiyaki from takoyaki, or still think food trucks are only for construction workers and industrial park tenants, then you’ll need to brush up on your gastronomy. Try skimming through the pages of the quarterly Lucky Peach magazine ($12 per issue or $28 for a subscription).
A culinary journal by momofuku majesty David Chang and New York Times’ food columnist Peter Meehan, Lucky Peach will provide hours of gustatory pleasure and enlightenment. Contributors like Anthony Bourdain and Ferran Adria share their insight while cult-favorite cooks like Christina Tosi and Wylie Dufresne share their recipes. Each issue has a prevailing theme, and the magazine is currently on its third issue.
Still not convinced? Maybe this live ramen demonstration by David Chang will do the trick.
Lucky Peach editors Peter Meehan and Chris Ying will be on University of Utah radioshow RadioWest to talk about the latest issue, Issue 3: Cooks & Chefs! http://bit.ly/w8noJf
+1 for how awesome Lucky Peace magazine is. A must for foodies who enjoy coffee table magazines!
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