While perusing the culinary section of the magazine racks at Barnes & Noble yesterday I noticed one magazine that didn't look like any others. Chef David Cheng started a food quarterly called Lucky Peach (Momofuku) and issue one was released this summer. The great photography and "zine-esque" illustrations throughout are such a welcome and refreshing departure from other mainstream publications. There is also an ipad app to accompany that will come out soon.
At $10 a pop, it's pricey, but the gitty nostolgia of teen-angst I felt while flipping through all the diy illustrations & slightly twisted content told me it was mine. The first issue reads somewhat like if Economist magazine was about food and could flip you the finger . It is dense with information on Ramen (from recipes & classifications of, to it's history and tours of Ramen houses) and rife with indulgent liquor-induced & not-liquor induced musings on the affects that culinary fusion, mediocity and authenticity have on our society and world at large. And that is just the tip of he content iceberg here. It's not a magazine you can plow through in one sitting (like I said, it's kind of like the Economist of food magazines) but the recipes and subjects are great and delivered with intelligence, wit, and laugh out loud bawdiness (with articles by favorites like Ruth Reichl, Todd Kilman, Peter Meehan, and Wylie Dufresne-who apparently is incensed by Brooklyn and the farm to table movement which is just kind of funny).
So go ahead, indulge your inner anti-establishment, angsty, culture and culinary obsessed self and pick one up:
Great article by NPR:
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