In the growing food publishing is born the 00 issue of a weird title for a lifestyle chef tending to socialite.
The magazine is inside the vision of food as sharing, it began with a dinner with editors and artists then came up on number zero.
The layout is edited by Inventory London that makes it a must have of designers. Interviews where / how / what – toeat to editors they reply: Paul Teasdale writer of Frieze magazine, Rod Stanley editor of Dazed & Confused, who told the edible London tour with the Two Bears Raf Rundell and Joe Goddard , Jean Jullien who did some nice illustrations for the issue but also the artist Ed Fella .
The images of Jamie Brown and Luke Kirwan reflect the movement of art of the twentieth century through food but there is also a recipe for Jeff Koons ‘s apple dumplings and swedish pictures of swedish food and the story of a dinner with David Shrigley
A Gourmand is a person who takes pleasure and interest in food of all kinds and The Gourmand is a new food and culture journal that binds inspirational words, images and ideas with the humble and universal subject of food.
Based in London, The Gourmand is inspired not only by a true passion for food and dining but by the exciting influx of new restaurants, bars, cafe’s, stalls and ingredients that are increasingly available to us. The Gourmand was born as a means to share this exciting cultural shift and to celebrate food as a catalyst for creativity.
The Gourmand is the culmination of a journey which began with a dinner at our home with friends, many of whom have contributed to this first issue.As we dined we discussed our initial ideas for editorial, illustration and photography projects and it has been a pleasure to watch these ideas form in to the journal you are about to read.
The creation of The Gourmand is a testament to the communicative power of food, and its inherent relationship with the arts. We hope you enjoy the first issue as much as we have enjoyed the process of creating it.