image from newsday

Fatman has always loved the beautiful Gourmet Magazine.  We grew up eating recipes from its pages and reading the essays and articles.  It was the gold standard in food writing, and published work by an astounding array of writers and gourmands.   The photography was always wonderful, and trends in the way food was plated and photographed often began in the pages of Gourmet.   And the grande dame has been around since 1941 ~ this is a magazine with a real history and relationship with readers.   Sister publication Bon Appetite has survived Conde Evil’s cuts, but that won’t appease us.

They must suffer for this outrage!  Bring Fatman the head of Conde Nitwit on a silver platter, garnished with a sprig of parsley and a wedge of lemon!

we took this from visionsteen.com - it just awaits the head of conde nast and some garnish.

Read more about it in the New York Times, the National Post, and at the Telegraph, and the Guardian,  and Newsday, if you can choke back the bile.  You can write to the editors of Gourmet here, and as for those those *&#$^@ at Conde Nast, Fatman suggests that you tell them what idiots they are write a strongly worded communication of your dissapointment in their decision here.

UPDATE:  You can find a lovely article here at Slate.com on the history of Gourmet and another here and here at their sister magazine, Double X.  We’ll add more coverage as more responses roll in.

image from Gourmet Magazine

Korea: Ancient Food, Modern World

Check out the preview now at their website (tip of the fat hat to Seoul Eats’ Dan Gray, who also appears in the episode), and while you’re at it check out their recipe for bindaeddeok (you cannot hold Fatman responsible for their lousy romanization!), another for boseot jeongeol, a dubu chorim, Korean-style cucumber and apple pickles,   haemul pajeon, quick and easy kimchi, , and a fresh romaine salad with Korean inspiration, and more from the March issue.  All in all a good month for hanshik!