Customer Reviews

Gastronomica

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I am a professional cook who has an expansive collection of cookbooks and food magazine subscriptions, and Gastronomica, without a doubt, is in a class by itself. It's a magazine that relishes all aspects of food culture, from indepth explorations of particular cuisines to quirky analyses of fun foods. Topics as diverse as coca-cola, Vietnamese pho, the parrot eaters, egg creams, irradiated foods, tea drinking, and the all-American butter cake are just a few of the always interesting, usually provocative, and oftentimes entertaining articles you'll read.
This offbeat, classy magazine is for the thinking food lover. What a treat!

The "New Yorker" for food is often how I describe this magazine to colleagues and friends. The articles are well written, though occasionally idiosyncratic. It is one of two magazines I subscribe to (the other being the New Yorker.) If the alleys and byways of food are as interesting to you as the grand boulevards, then this magazine will appeal to you. It is not Gourmet or Martha Stewart (not that I have a problem with either of those titles, this magazine is just different), but if you enjoy food writing about varied topics from a slightly academic point of view this magazine would be a good choice.

Gastronomica is a thoughtful, inspirational magazine, filled
with insightful commentary on all aspects of food. The well-researched articles reflect the individual passion of its contributors; it is for the "thinking cook" who values substance over fluff.

This is one of the most beautiful magazines produced in America
today. The paper and print quality are such that holding it in
one's hands is almost an erotic experience.
The articles are sometimes witty, occasionally deep and often
quirky and the illustrations are thoughtful and the covers frameable.
This is an ideal magazine for the food lover who is as fond of
a good read as a good meal.

--Lynn Hoffman, author of THE NEW SHORT COURSE IN WINE and
the forthcoming novel bang BANG from Kunati Books.ISBN 9781601640005

GASTRONOMICA is the intelligent chef's magazine, filled with provocative essays and historical pieces that reveal well-researched topics and musings on the art of food and its place in society. The magazine is scholarly, insightful, playful, and highly articulate in form and function.

We receive a lot of magazines in our house, including most of the big food titles. But Gastronomica holds a unique and dear place in my heart. It's a delicious mix of intelligence and diverse topics. Other reviewers have called it The New Yorker of food magazines, and I think that it's a fair analogy, but it's also got a bohemian art house edge to it as well, with funky and random stories thrown in the mix. It's also got an studious academic side, as you'd expect being published by such an insitution.

The stories waver from in-depth looks at trends or subjects, and raise interesting questions. A recent issue included a long story about whether the taco was invented in California, and looked at the origins. For what would seem a random and dry subject, the story was nonetheless compelling.

The magazine is oversized and made of a sturdy cover so it is a magazine that you keep. I have been a subscriber for a couple of years, and I have kept every issue, and sometimes go back and reread them. Highly recommended, especially for lovers of Saveur and those who read the longer stories in Gourmet.

If you enjoy "Saveur" (more mainstream) or "The Art of Eating" (a little more niche) then you'll love Gastronomica. It has well written, entertaining articles. I found the first issue I received thoroughly enjoyable. I was worried the pub might be a bit to posh, but it's done in a brilliant style. Kudos!

I am an advanced-level home cook with some professional training/work experience, a lifelong foodie and vegetarian (ovo-lacto). This subscription was a gift from my parents-in-law and is an absolute treasure. Although the subject matter varies greatly and is not always relevant to my lifestyle or personal experience base, this journal offers something for everyone interested in the culinary and natural worlds. It is like a stunning hybrid of National Geographic and LaRousse Gastronomique. I have an extensive collection of cookbooks, magazines, journals, trade publications and private recipe collections. These issues will be archived among them forever. A great investment in one's literary "pantry".

this is absolutely my favorite magazine of all time. if you want a magazine that caters to the lowest common denominator, readsomething else.