It’s Sunday, so let’s take a break and browse some food magazines. These, from high-end Gourmet to mass-market Food and Family, are responding to the economic crisis by focusing on basic cooking skills. In writing about this new trend, the New York Times business section has produced a terrific overview. Have trouble telling the magazines apart? Want to know how their advertising is doing? And how about a little history? It’s all here. And who knew that Food and Family has the largest circulation of any food magazine (7 million)? How come? It’s owned by Kraft Foods, a company that knows what its audience likes.
This is to launch my new memoir: Slow Cooked: An Unexpected Life in Food Politics. This is a n NYU Fales Library event, in conversation with food consultant, Clark Wolf.
[Note: book can be ordered at 30% off from www.ucpress.edu/9780520384156, using source code 21W2240 at checkout]