{"title":"Taste: Food \u0026 drink","description":"","products":[{"product_id":"full-english-1","title":"Sausage Press #1: Full English Breakfast Guide","description":"\u003ch6\u003e\u003cstrong\u003e105 x 150 mm (foldout pamphlet)\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eLondon, UK\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cspan class=\"im\"\u003e\u003cstrong\u003eFirst published in 2022\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cspan class=\"im\"\u003e\u003cstrong\u003e\u003cspan\u003eCreated by: \u003c\/span\u003e\u003c\/strong\u003eBen Smith and Jules Pearson\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/h6\u003e\n\u003cp class=\"p1\"\u003eThe first of a set of newly launched guidebooks from the team at \u003ci\u003eLondon On The Inside\u003c\/i\u003e, this pocket-sized powerhouse gives you the full rundown on London’s finest breakfast spots.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eEach establishment in this impressively comprehensive guide is measured across a series of handy metrics—the ‘Sausage Key’—denoting notable factors such as whether an establishment is ‘oat friendly’, has ‘no bog’ or is known for its ‘sausage girth’. And of course, keep a look out for any ‘fake Heinz’. Obviously. \u003c\/p\u003e\n\u003cp\u003e\u003ca rel=\"noopener noreferrer\" href=\"https:\/\/sausagepress.uk\/products\/full-english-breakfast-guide\" target=\"_blank\"\u003esausagepress.uk\u003c\/a\u003e\u003c\/p\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":40263844888685,"sku":"","price":7.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/products\/SausagePress_1.png?v=1660407962"},{"product_id":"cheese-3","title":"Cheese #3","description":"\u003ch6\u003e\u003cstrong\u003e170 x 240mm, 96 pages\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eLondon, UK\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eFirst published in 2021\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eEditor-in-chief: \u003c\/strong\u003eAnna Sulan Masing\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eEditor:\u003c\/strong\u003e Apoorva Sripathi\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eCo-founder:\u003c\/strong\u003e JB Beroud\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eArt director: \u003c\/strong\u003eHolly Catford\u003c\/h6\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis third issued of ‘The magazine about culture’ was first published in 2022, celebrating the animals at the heart of the cheese culture this magazine is devoted to. It’s a timeless subject, so we}re pleased to offer it for sale again.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eInside, discover how good cheese begins with grass, delve into the pop culture iconography of Emmental, tuck into a political and cultural deep dive into halloumi, and get down to a selection of tunes curated to accompany a grilled cheese sandwich.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eArt director Holly Catford discusses \u003cem\u003eCheese\u003c\/em\u003e on the magCulture Podcast episode 27.\u003cbr\u003e\u003ca href=\"https:\/\/soundcloud.com\/magculture\/episode-27\" title=\"magCulture Podcast episode 27\" target=\"_blank\"\u003eListen now\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.thecheesemagazine.com\/\" title=\"Link to the Chees Magazine website\" target=\"_blank\"\u003ethecheesemagazine.com\u003c\/a\u003e\u003c\/p\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":40287901581421,"sku":"","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/products\/Cheese_3.jpg?v=1661528382"},{"product_id":"the-gourmand-s-egg","title":"The Gourmand’s Egg","description":"\u003ch6\u003e\u003cspan\u003e\u003cstrong\u003e205 x 285 mm, 274 pages (Hardback)\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cspan\u003e\u003cstrong\u003eLondon, UK\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cspan\u003e\u003cstrong\u003eEditorial and Creative direction: \u003c\/strong\u003eDavid Lane\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003eand\u003cstrong\u003e \u003c\/strong\u003eMarina Tweed\u003c\/span\u003e\n\u003c\/h6\u003e\n\u003ch6\u003e\u003cspan\u003e\u003cstrong\u003eEditor: \u003c\/strong\u003eAnanda Pellerin\u003c\/span\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eDesign and Art direction: \u003c\/strong\u003eDavid Lane and Adriana Caneva\u003c\/h6\u003e\n\u003cp\u003eOver two and a half years after their last magazine issue, \u003cem\u003eThe Gourmand\u003c\/em\u003e team return with the first in a series of hardback books in collaboration with Taschen. Each one will apply the familiar \u003cem\u003eGourmand\u003c\/em\u003e mix of history, culture and stunning commissioned photography to a single food, starting here with Egg. Plus recipes!\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhich means… Bjorks’s Cannes dress, Fabergé, Ovophobia, Salvador Dali and so much more.\u003c\/p\u003e\n\u003cp\u003eWe’re promised Lemon and Mushroom next.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/thegourmand.co.uk\" target=\"_blank\"\u003ethegourmand.co.uk\u003c\/a\u003e\u003c\/p\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":40422784237677,"sku":"","price":40.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/products\/TheGourman_sEGG.png?v=1668444702"},{"product_id":"sausage-press-2-natural-wine-guide","title":"Sausage Press #2: Natural Wine Guide","description":"\u003ch6\u003e\u003cstrong\u003e105 x 150 mm (foldout, single page pamphlet)\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eLondon, UK\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cspan class=\"im\"\u003e\u003cstrong\u003eFirst published in 2022\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cspan class=\"im\"\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\"\u003eCreated by: \u003c\/span\u003e\u003c\/strong\u003eBen Smith and Jules Pearson\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003eThe second guide from the team at Sausage Press x London On The Inside, this pocket-sized powerhouse gives you the full rundown on the best natural wine bars across London right now.\u003c\/p\u003e\n\u003cp\u003eEach establishment in this impressively comprehensive yet petit guide is measured across a series of handy metrics — the Sausage Key — denoting notable factors such as whether an establishment has bragging rights, is a smooch spot or is known for its wallet-friendly prices. And of course, keep a look out for the bars with wine on \u003cem\u003etap\u003c\/em\u003e. An excellent resource for the budding wine aficionado.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/sausagepress.uk\/products\/full-english-breakfast-guide\" target=\"_blank\"\u003esausagepress.uk\u003c\/a\u003e\u003c\/p\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":40509721084013,"sku":"","price":7.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/products\/SausagePress_2_NaturalWine.png?v=1673454446"},{"product_id":"the-angels-share-4","title":"The Angel's Share #4","description":"\u003ch6\u003e\u003cstrong\u003e200 x 245 mm, 116 pages\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eLondon, UK\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eBiannual\u003c\/strong\u003e\u003cbr data-mce-fragment=\"1\"\u003e\n\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eFirst published 2022\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eEditor:\u003c\/strong\u003e David Burton\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eArt director:\u003c\/strong\u003e Paul Yelland\u003cbr\u003e\n\u003c\/h6\u003e\n\u003cp\u003eAs well as being the name of a 2012 film by Ken Loach, the phrase 'the angel's share' refers (poetically) to the amount of whisky lost to evaporation during the barrel-ageing process. Isn't that a sweet little factoid?\u003c\/p\u003e\n\u003cp\u003eLuckily for us, it's also the name of this ‘Journal about whisky\u003cmeta charset=\"utf-8\"\u003e’. Largely comprising interviews with people working across the whisky industry, \u003cem\u003eThe Angel's Share \u003c\/em\u003ealso explores the history and culture surrounding the internationally-loved tipple. Slàinte Mhath!\u003c\/p\u003e\n\u003cp\u003eCover story this issue: ‘The Flavour Saviours: Calum Rae on creativity, experimentation and jaffa cakes\u003cmeta charset=\"utf-8\"\u003e’ \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.angelssharejournal.com\/\" target=\"_blank\"\u003eangelssharejournal.com\u003c\/a\u003e\u003c\/p\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":40962118320237,"sku":null,"price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/TheAngel_sShare_4.jpg?v=1704472127"},{"product_id":"herbs-vices","title":"Herbs \u0026 Vices #1","description":"\u003ch6\u003e\u003cstrong\u003e170 x 230mm, 80 pages\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eLondon, UK\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eQuarterly\u003cbr\u003e\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cb\u003eFirst published 2924\u003c\/b\u003e\u003c\/span\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cb\u003ePublisher and editor\u003c\/b\u003e:\u003cstrong\u003e \u003c\/strong\u003e\u003cspan\u003eHerbs \u0026amp; Vices \u003c\/span\u003e\n\u003c\/h6\u003e\n\u003ch6\u003e\u003cspan\u003e\u003cstrong\u003eDesign: \u003c\/strong\u003eSvenja Lettera\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cspan\u003e‘For those with high taste' \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith indie staples \u003cem\u003eBroccoli\u003c\/em\u003e and \u003cem\u003eGossamer\u003c\/em\u003e across the pond, \u003cem\u003eHerbs \u0026amp; Vices \u003c\/em\u003eis a new leafy London-based quarterly aiming to \u003c\/span\u003e‘blur the lines between food and cannabis and welcome the culture created by both’ here in the UK. \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn this first issue, themed \u003c\/span\u003e‘24 Hour High’: Europe's green wave, profiles of Studio.SPF and grower-breeder duo Peng Man Farmz and Mean Beanz, recipes for midnight munchies and canna cocktails, plus a lunchtime report from the desk of ‘Pablo Chocobar\u003cmeta charset=\"utf-8\"\u003e’ on the line between food and drugs. \u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/broccolimag.com\/\" data-mce-href=\"https:\/\/broccolimag.com\/\" target=\"_blank\"\u003e\u003cspan\u003ebroccolimag.com\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":41489029759085,"sku":null,"price":13.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/Herbs_Vices_1.png?v=1715619866"},{"product_id":"anorak-68","title":"Anorak #70","description":"\u003ch6\u003e\u003cstrong\u003e210 x 260 mm\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eLondon, UK \u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eFounder and editor: \u003c\/strong\u003eCathy Olmedillas\u003c\/h6\u003e\n\u003cp\u003eThe ‘Happy Mag for Kids’ delivers another joyful quarterly episode of colourfully illustrated children’s entertainment.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is The Ants Issue: 'Ants! To celebrate these tiny-but-mighty heroes, we invite you to join us on a trip to Ant World, where we learn who they are, how they live and how they contribute to our planet with their unique, busy and diligent ways. Luckily for all of us, we spent the last few months studying Ant Language so we were able to secure first-hand interviews with some of the superstars of Ant World.'\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eOne for the littlest bookworm in your life!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn the Journal:\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eRead our \u003ca href=\"http:\/\/magculture.com\/cathy-olmedillas-dot\/\" target=\"_blank\"\u003eAt Work With\u003c\/a\u003e interview from the archive, with founder\/editor of Anorak and Dot, Cathy Olmedillas.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/anorakmagazine.com\/\"\u003eanorakmagazine.com\u003c\/a\u003e\u003c\/p\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":41889253654637,"sku":null,"price":8.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/Anorak_70COVER.png?v=1753979288"},{"product_id":"cake-zine-6","title":"Cake Zine #6","description":"\u003ch6\u003e\u003cstrong\u003e170 x 240mm, 114 pages\u003cbr\u003e\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eNew York, US\u003cbr\u003e\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eBiannual since 2022\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eEditors:\u003c\/strong\u003e Aliza Abarbanel \u0026amp; Tanya Bush\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eArt director:\u003c\/strong\u003e Noah Emrich\u003c\/h6\u003e\n\u003cp class=\"p1\"\u003e‘Daily Bread’\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe little literary magazine exploring art, history and pop culture through food turns its attention to Bread for another stylishly presented mix of essays, stories and recipes. \u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFocusing on the daily staple’s role in ritual, we hear about a New Yorker’s love for the sandwiches from his local bodega, the role of wheat in the board game Catan, and the problems caused by gluten in sacramental bread. Simple text layouts are brought to life by beautiful illustrations throughout.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eOn the Journal\u003c\/strong\u003e\u003cbr\u003eTanya Bush introduces an excerpt from the previous issue: ‘When we opened up submissions for the Humble Pie issue, we knew we wanted a piece on reality television and the spectacle of humiliation. We found it with culture writer Olivia Crandall, who pitched us a piece on pieing in ‘Love Island, where pastry doesn’t just serve as the show’s euphemism for rejection, but as a ‘sensory mess of shame’ via the mid-series game Snog, Marry, Pie.’\u003cbr\u003e\u003ca href=\"https:\/\/admin.shopify.com\/store\/magculture-2\/products\/%E2%80%98When%20we%20opened%20up%20submissions%20for%20the%20Humble%20Pie%20issue,%20we%20knew%20we%20wanted%20a%20piece%20on%20reality%20television%20and%20the%20spectacle%20of%20humiliation.%20We%20found%20it%20with%20culture%20writer%20Olivia%20Crandall,%20who%20pitched%20us%20a%20piece%20on%20pieing%20in%20%E2%80%98Love%20Island%E2%80%99,%20where%20pastry%20doesn%E2%80%99t%20just%20serve%20as%20the%20show%E2%80%99s%20euphemism%20for%20rejection,%20but%20as%20a%20%E2%80%98sensory%20mess%20of%20shame%E2%80%99%20via%20the%20mid-series%20game%20Snog,%20Marry,%20Pie.%E2%80%99\" target=\"_blank\"\u003eread more\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/cakezine.com\/products\/wicked-cake\" target=\"_blank\"\u003ecakezine.com\u003c\/a\u003e\u003c\/p\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":42030398570605,"sku":null,"price":23.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/CakeZine6DailyBread_dc5902ff-7734-4398-84d7-e617003f77ac.jpg?v=1738773003"},{"product_id":"art-culinaire-153","title":"Art Culinaire #152","description":"\u003ch6\u003e\u003cstrong\u003e250 x 330 mm, 96 pages (hardback) \u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eHealdsburg, California, US\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eFirst published 1986\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eQuarterly \u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eEditor-in-chief: \u003c\/strong\u003eCarol M. 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This publication looks good enough to eat (almost).\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA rare person on the cover: chef Lane Reagan forages for pine at the Milkweed Inn in Michigan, photographed by Andrea D'Agosto. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/artculinairemagazine.com\/\" target=\"_blank\"\u003eartculinairemagazine.com\u003c\/a\u003e\u003c\/p\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":42252444074093,"sku":null,"price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/ArtCulinaire_152.jpg?v=1742385269"},{"product_id":"art-culinaire-154","title":"Art Culinaire #153","description":"\u003ch6\u003e\u003cstrong\u003e248 x 328 mm, 116 pages (hardback) \u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eCalifornia, US\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eFirst published 1986\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eQuarterly \u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eEditor-in-chief: \u003c\/strong\u003eCarol M. 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This publication looks good enough to eat (almost).\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eOn the cover this issue: floral and fresh bigfin squid at Josiah Citrin’s French inspired Californian restaurant, Mélisse, photographed by Andrea D’Agosto.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/artculinairemagazine.com\/\" target=\"_blank\"\u003eartculinairemagazine.com\u003c\/a\u003e\u003c\/p\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":42687063457901,"sku":null,"price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/ArtCulinaire153.png?v=1752844053"},{"product_id":"italy-segreta-3","title":"Italy Segreta #3","description":"\u003ch6\u003e\u003cstrong\u003e260 x 380 mm, 124 pages\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eFlorence, Italy (English language)\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eAnnual since 2023\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eCreative director:\u003c\/strong\u003e Marina Serena Cacciapuoti\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eGraphic designer: \u003c\/strong\u003eBetty Subrizi\u003c\/h6\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp\u003eDedicated to showing the real Italy, \u003cem\u003eItaly Segreta \u003c\/em\u003ebegan life as\u003cem\u003e \u003c\/em\u003ean Instagram feed, developed into a website, and then a magazine. Each issue, its large format pages are packed with well-researched stories around a theme. This one is ‘A Tavola,’ (at the table).\u003c\/p\u003e\n\u003cp\u003ePull up a chair and enjoy reflections on the traditional Italian resaturant, an area-by-area guide to Italian salumi, learn what pasta type you are according to you star sign, plus ice cream, pizza, coffee, radicchio and more. \u003c\/p\u003e\n\u003cp\u003e\u003ca rel=\"noopener\" href=\"https:\/\/italysegreta.com\/\" target=\"_blank\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eitalysegreta.com\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"magCulture","offers":[{"title":"Yellow","offer_id":43289878954093,"sku":null,"price":22.0,"currency_code":"GBP","in_stock":false},{"title":"Brown","offer_id":43289878986861,"sku":null,"price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/Italy-Segreta-3.gif?v=1757599445"},{"product_id":"fatboy-zine-6","title":"Fatboy Zine #6","description":"\u003ch6\u003e\n\u003cstrong\u003e148 x 210 mm, 64 pages\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eLondon, UK\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eFirst published 2019\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eEditor\/designer:\u003c\/strong\u003e Chris O’Leary\u003c\/h6\u003e\n\u003cp\u003e‘A greedy attempt to document Asian food and identity’\u003c\/p\u003e\n\u003cp\u003eWhat started as a physical way to document recipes has since become a sought-after indie food zine. This is now the sixth issue of the incredibly sweet, very readable \u003cem\u003eFatboy Zine. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThemed ‘Multi-Heritage: Together, Not Apart’, this issue explores \u003cmeta charset=\"utf-8\"\u003eidentity and culture through the common ground of food, featuring contributions from a diverse group of creatives and culinary professionals. In editor Chris O’Leary’s words: ‘The theme of this issue is dedicated to all of us who span diverse heritages and complicated upbringings… Each person who took part in this issue is, firstly, incredible. They each embody multiple heritages, influences and ideals that brought them to who they are now. I wanted to talk to these specific people not only because of what makes them up, but because the food, art and work they do now is deeply influenced by it.’\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFeaturing nine contributors and six recipes, from pandesal to salt n’ pepper chips to budae jjigae.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn the Journal\u003c\/strong\u003e\u003cbr\u003eAt Work With Chris O’Leary: ‘I believe at its most raw level, local food culture can show you how people treat eachother, like Yum Cha (dim sum) in Hong Kong or Kamayan in the Philippines, they’re both so communal based, which I find in the people of both countries.’\u003cbr\u003e\u003ca href=\"https:\/\/magculture.com\/blogs\/journal\/chris-o-leary-fatboy-zine\" rel=\"noopener\" target=\"_blank\"\u003eREAD MORE\u003c\/a\u003e\u003ca href=\"https:\/\/magculture.com\/blogs\/journal\/fatboy-zine-4?_pos=1\u0026amp;_sid=368d1124d\u0026amp;_ss=r\" rel=\"noopener noreferrer\" target=\"_blank\"\u003e\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"http:\/\/fatboyzine.com\/\" target=\"_blank\"\u003efatboyzine.com\u003c\/a\u003e\u003c\/p\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":43348923351149,"sku":null,"price":10.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/FatboyZine6.png?v=1758902701"},{"product_id":"art-culinaire-155","title":"Art Culinaire #154","description":"\u003ch6\u003e\u003cstrong\u003e248 x 328 mm, 100 pages (hardback) \u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eCalifornia, US\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eFirst published 1986\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eQuarterly \u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eEditor-in-chief: \u003c\/strong\u003eCarol M. 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This publication looks good enough to eat (almost).\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eOn the cover this issue: wild and salty fish at Josh Niland’s Australian fish restaurant Saint Peter, photographed by Jennifer Soo.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/artculinairemagazine.com\/\" target=\"_blank\"\u003eartculinairemagazine.com\u003c\/a\u003e\u003c\/p\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":43513137725549,"sku":null,"price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/ArtCulinaire_154.jpg?v=1759491835"},{"product_id":"texture-1","title":"Texture #1","description":"\u003ch6\u003e\u003cstrong\u003e148 x 208 mm, 72 pages\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eLondon, UK\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eBiannual\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eFirst published 2025\u003cbr\u003e\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eEditor, art director \u0026amp; design: \u003c\/strong\u003eKhushi Vora\u003c\/h6\u003e\n\u003cp class=\"p1\"\u003e‘For mouldy souls and gritty identities’\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eNew food and culture title \u003ci\u003eTexture \u003c\/i\u003eis the passion project of London-transplant and self-proclaimed ‘pickiest child you’ve ever known’ Khushi Vora. 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top: -1999px; left: -1988px;\"\u003e\n\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eSimon Baker\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eLauren Cornell\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eKaelen Wilson-Goldie\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eHelena Almeida\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eTorbjørn Rødland\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eJames Welling\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eSamuel Fosso\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eDru Donovan\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eCarrie Mae Weems\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eZheng Mahler\u003c\/a\u003e - See more at: http:\/\/aperture.org\/shop\/magazine#sthash.wjuoYfWt.dpuf\u003c\/div\u003e\n\u003cdiv id=\"stcpDiv\" style=\"position: absolute; top: -1999px; left: -1988px;\"\u003e\n\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eSimon Baker\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eLauren Cornell\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eKaelen Wilson-Goldie\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eHelena Almeida\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eTorbjørn Rødland\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eJames Welling\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eSamuel Fosso\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eDru Donovan\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eCarrie Mae Weems\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eZheng Mahler\u003c\/a\u003e - See more at: http:\/\/aperture.org\/shop\/magazine#sthash.wjuoYfWt.dpuf\u003c\/div\u003e\n\u003cdiv id=\"stcpDiv\" style=\"position: absolute; top: -1999px; left: -1988px;\"\u003e\n\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eSimon Baker\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eLauren Cornell\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eKaelen Wilson-Goldie\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eHelena Almeida\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eTorbjørn Rødland\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eJames Welling\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eSamuel Fosso\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eDru Donovan\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eCarrie Mae Weems\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eZheng Mahler\u003c\/a\u003e - See more at: http:\/\/aperture.org\/shop\/magazine#sthash.wjuoYfWt.dpuf\u003c\/div\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":43604762886253,"sku":null,"price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/Texture1.jpg?v=1761760805"},{"product_id":"to-have-to-hold-6-tourism","title":"To Have \u0026 To Hold #6: Tourism","description":"\u003ch6\u003e\u003cstrong\u003e150 x 210 mm, 80 pages, with wrap-around cover\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eCheshire, UK\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eQuarterly\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eFirst published in 2022\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eConcept and design:\u003c\/strong\u003e Tim Sumner\u003c\/h6\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003eTo Have \u0026amp; 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Their first issue was a painstakingly scanned collection of bags from bookshops across the UK. The second, museums. Number three was somewhat queasy with airline sick bags, four covered department store bags and number five showcased food and drink bags—from bakers and butchers to fast food restaurants.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAnd now, tourism—an eclectic mix of castles, heritage sites and amusement parks.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIn creator Tim Sumner’s words, ‘Get on the coach and come on a trip across the UK and see the sights!’\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eEdition of 500 (hand stickered).\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.paperbagarchive.com\/books\"\u003epaperbagarchive.com\u003c\/a\u003e\u003c\/p\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":43801792413805,"sku":null,"price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/To_Have_To_Hold_6.png?v=1766060593"},{"product_id":"fare-18-philadelphia","title":"Fare #18, Philadelphia","description":"\u003ch6\u003e\u003cstrong\u003e2170 x 240 mm, 178 pages\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eGlasgow, UK\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eBiannual\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eEditor-in-chief: \u003c\/strong\u003eKenzie Yoshimura\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eCreative director: \u003c\/strong\u003eRic Bell\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eArt direction and design:\u003c\/strong\u003e POST\u003c\/h6\u003e\n\u003cp\u003eThis Glasgow-born biannual visits a different city every issue, exploring the local culture through food, history, and community, and looking further than the cliché tourist routes. The team work with local writers each time.\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis time it’s the turn of Philadelphia, sixth-most populous city in the US, and home city of magazine founder Ben Mervis, who notes in his introduction, ‘This was the heart of the American Revolution: the place where the Founding Fathers convened to draft and sign the Declaration of Independence.’ \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe issue showcases a city beyond that history: we meet sport-crazy fans at a stadium tailgate party; visit a \u003cspan class=\"metafield-multi_line_text_field\"\u003eLenape chief for an oral history of Philadelphia's Indigenous foods; and discover a Cambodian noodle house.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn the Journal:\u003c\/strong\u003e\u003cbr\u003eEditor Ben Mervis and creative director Ric Bell spoke about the Budapest issue of their magazine at our ‘magCulture Meets Fare’ evening at the Shop, in August 2023.\u003cbr\u003e\u003ca href=\"https:\/\/vimeo.com\/manage\/videos\/855666980\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eWatch the video\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"text-align-center\"\u003e\u003ca href=\"https:\/\/www.faremag.com\/\" target=\"_blank\"\u003efaremag.com\u003c\/a\u003e\u003c\/p\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":43807013240941,"sku":null,"price":16.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/Fare18Philadelphia.jpg?v=1766162209"},{"product_id":"anorak-72","title":"Anorak #72","description":"\u003ch6\u003e\u003cstrong\u003e210 x 260 mm, 48 pages\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eLondon, UK \u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eFounder and editor: \u003c\/strong\u003eCathy Olmedillas\u003c\/h6\u003e\n\u003cp\u003eThe ‘Happy Mag for Kids’ delivers another joyful quarterly episode of colourfully illustrated children’s entertainment.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is The Under Our Feet Issue: \u003c\/span\u003e‘We wondered what this world underneath was made of. Are there rivers of chocolate? Colonies of adorable and fluffy species, unknown to mankind? Secret shops filled with sweets and video games? Unlikely, but we had to find out!’\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eOne for the littlest bookworm in your life!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn the Journal:\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eRead our \u003ca href=\"http:\/\/magculture.com\/cathy-olmedillas-dot\/\" target=\"_blank\"\u003eAt Work With\u003c\/a\u003e interview from the archive, with founder\/editor of Anorak and Dot, Cathy Olmedillas.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/anorakmagazine.com\/\"\u003eanorakmagazine.com\u003c\/a\u003e\u003c\/p\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":43863526572141,"sku":null,"price":8.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/Anorak_72_85547c5a-bd4c-4222-be8a-d73cd1c362de.png?v=1767968289"},{"product_id":"figo-4","title":"Figo #4","description":"\u003ch6\u003e\u003cstrong\u003e170 x 240 mm, 172 pages (English-language)\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eFirst published 2024\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eBiannual\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eEditors: \u003c\/strong\u003eJulia Soria \u0026amp; Siddharth Chogle\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eGraphic design: \u003c\/strong\u003eAmbulante Studio\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eCover photography:\u003c\/strong\u003e Araceli Paz\u003c\/h6\u003e\n\u003cp class=\"p1\"\u003e‘Opening conversations about every link of the food chain’\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eA neat and relatively new bilingual (we have the English-language edition) magazine, \u003ci\u003eFigo Collective \u003c\/i\u003eexplores sustainability, wellness and gastronomy through a lens of ‘alternative perspectives and multifaceted cultures’. Inside, vibrant photography and colourful illustration abound.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis fourth issue is dedicated primarily to the interaction of food and memory, exploring the personal associations that charge flavours with meaning. Opening the issue, Gaia Schirru investigates Valencia’s ‘l’esmorzaret’ (‘the mid-morning meal’) custom, turning to food journalists and founders of local businesses to uncover the tradition’s roots; Malini Nair probes the role of leadership in the age of social media; Jasmin Parks-Papadopoulos analyses the systemic causes of the hospitality industry’s substance abuse problem; and Kat Wood’s intimate photography series ‘Beyond The Fields’ documents the women quietly propping up UK agriculture. Plus, conversations with Noma’s former head gardener Liv Linea Holm, Popular Cocina Boliviana co-founder Diego Rodas Zurita, as well as materials scientist turned author Dr Johnny Drain on the future of fermentation.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca rel=\"noopener\" href=\"https:\/\/figo-collective.com\/\" target=\"_blank\"\u003efigo-collective.com\u003c\/a\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":43863535583341,"sku":null,"price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/FigoCollective4.png?v=1768228866"},{"product_id":"mince-1","title":"Mince #1","description":"\u003ch6\u003e\u003cstrong\u003e176 x 250 mm, 96 pages\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eNarrm\/Melbourne, Australia\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eAnnual\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eFirst published in 2025\u003cbr\u003e\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eEditors: \u003c\/strong\u003eJulia Sansone \u0026amp; Quincy Malesovas\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eCreative director:\u003c\/strong\u003e Julia Sansone\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/h6\u003e\n\u003cp class=\"p1\"\u003e‘Food, hospitality and beyond’\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eNew Narrm\/Melbourne-based indie mag \u003ci\u003eMince\u003c\/i\u003e positions food as ‘a gateway to bigger conversations’ surrounding culture and the hospitality industry. Rather than feed into the algorithm-driven, engineered and inexhaustible media churn, the stories featured in this debut issue feel more intentional, seeking out real connection through the physical medium of print. As for the name?; \u003ci\u003eMince\u003c\/i\u003e is ‘a metaphor for creative process: messy, deliberate, satisfying.’\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis inaugural edition is titled ‘The Incubator Issue’, functioning as an experimental space for emerging artists, writers and foodies to share their work, regardless of its degree of polish or commercial viability. Inside, you’ll find an inventory of looted ephemera—souvenirs of cherished memories from nights out—accompanied by anonymous accounts of how they came to be in the unnamed individuals’ possession; a conversation with plant-based chef Yolanda Whelan; Heidi Smith’s candy-coloured cafe sketches; features spanning canteen etiquette, the Western butchering of Asian fusion, ethical Coca-Cola alternatives, the hallowed halls of one of Palermo’s most expansive outdoor markets, and the death of the walk-in restaurant; plus, a recipe for nasi goreng seasoning paste, a guide to the art of the shopping list and a smorgasbord of communion wafer canapés to whet your appetite.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ca href=\"https:\/\/www.mincemag.com\/\" style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003emincemag.com\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv id=\"stcpDiv\" style=\"position: absolute; top: -1999px; left: -1988px;\"\u003e\n\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eLauren Cornel\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eKaelen Wilson-Goldie\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eHelena Almeida\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eTorbjørn Rødland\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eJames Welling\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eSamuel Fosso\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eDru Donovan\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eCarrie Mae Weems\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eZheng Mahler\u003c\/a\u003e - See more at: http:\/\/aperture.org\/shop\/magazine#sthash.wjuoYfWt.dpuf\u003c\/div\u003e\n\u003cdiv id=\"stcpDiv\" style=\"position: absolute; top: -1999px; left: -1988px;\"\u003e\n\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eSimon Baker\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eLauren Cornell\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eKaelen Wilson-Goldie\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eHelena Almeida\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eTorbjørn Rødland\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eJames Welling\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eSamuel Fosso\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eDru Donovan\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eCarrie Mae Weems\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eZheng Mahler\u003c\/a\u003e - See more at: http:\/\/aperture.org\/shop\/magazine#sthash.wjuoYfWt.dpuf\u003c\/div\u003e\n\u003cdiv id=\"stcpDiv\" style=\"position: absolute; top: -1999px; left: -1988px;\"\u003e\n\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eSimon Baker\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eLauren Cornell\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eKaelen Wilson-Goldie\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eHelena Almeida\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eTorbjørn Rødland\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eJames Welling\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eSamuel Fosso\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eDru Donovan\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eCarrie Mae Weems\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eZheng Mahler\u003c\/a\u003e - See more at: http:\/\/aperture.org\/shop\/magazine#sthash.wjuoYfWt.dpuf\u003c\/div\u003e\n\u003cdiv id=\"stcpDiv\" style=\"position: absolute; top: -1999px; left: -1988px;\"\u003e\n\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eSimon Baker\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eLauren Cornell\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eKaelen Wilson-Goldie\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eHelena Almeida\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eTorbjørn Rødland\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eJames Welling\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eSamuel Fosso\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eDru Donovan\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eCarrie Mae Weems\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eZheng Mahler\u003c\/a\u003e - See more at: http:\/\/aperture.org\/shop\/magazine#sthash.wjuoYfWt.dpuf\u003c\/div\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":43898996392045,"sku":null,"price":22.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/MinceMagazine1.png?v=1769096323"},{"product_id":"eaten-25","title":"Eaten #25","description":"\u003ch6\u003e\u003cstrong\u003e195 x 240 mm, 128 pages\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eWashington DC, US \u0026amp; London, UK\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eTriannual\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eFirst published 2017\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eFounder and editor-in-chief: \u003c\/strong\u003eEmelyn Rude\u003cbr\u003e\n\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eDesign director: \u003c\/strong\u003eBritt Nichols\u003c\/h6\u003e\n\u003cp class=\"p1\"\u003e‘The Food History Magazine’\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eTake a trip down the annals of gastronomic history with\u003ci\u003e Eaten. \u003c\/i\u003eDiscover old recipes and explore centuries of cooking, eating, and the people involved in a series of essays and interviews, paired with a healthy serving of vintage illustrations.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIssues 25 is cause for a celebration, so the theme this time is ‘Feasts.’ From the joys of the all-you-can-eat buffet to Stalin’s Georgian feasts, via Frida Khalo’s legendary Mexican independence feasts, discover how large meals have always been a way to mark significant dates and events.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn the Journal:\u003cbr\u003e\u003c\/strong\u003eAt Work With Emelyn Rude, ‘\u003cem\u003eEaten\u003c\/em\u003e and my academic research do somewhat feed off each other in that ideas I’ll encounter while reading for one will inform the other but I try to keep the two as separate as I can. I love food history as a whole but I also like experiencing it in as many different ways as I can.’ \u003cbr\u003e\u003ca href=\"https:\/\/magculture.com\/blogs\/journal\/emelyn-rude-eaten\" target=\"_blank\"\u003eREAD MORE\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003ca href=\"https:\/\/www.eatenmagazine.com\/\" target=\"_blank\"\u003eeatenmagazine.com\u003c\/a\u003e\u003c\/p\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":43936975093869,"sku":null,"price":16.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/Eaten_25.jpg?v=1770200376"},{"product_id":"waiting-3","title":"Waiting #3","description":"\u003ch6\u003e\u003cstrong\u003e196 x 248 mm, 104 pages\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eNew York, US\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eBiannual\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003ePublished since 2025\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eEditor-in-chief: \u003c\/strong\u003eAdele Blanton\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eDesign:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eElliott Rosenberg\u003c\/h6\u003e\n\u003cp class=\"p1\"\u003e‘A magazine for New York City’s artists in aprons’\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eNew York-based biannual \u003ci\u003eWaiting\u003c\/i\u003e explores the symbiotic relationship between the art world and service industry, concerning itself with the plight of NYC creatives sandwiching jobs as baristas, bartenders and servers between the pursuit of success as painters, actors and musicians. The magazine offers an honest perspective, occasionally tempered by the rose-tinted glasses required to navigate an artist–server lifestyle.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIssue three tunes into the double entendre of the magazine’s title—considering both the act of waiting itself and the wait for one’s creative career to take centre stage. Opening with a satirical take on the five stages of grief as experienced by NYC’s wait staff—brought to life by a case study of one hospitality member’s quest to find the perfect work appropriate footwear—inside you’ll find interviews with a range of creatives, from DJs, singers, and models, to embroidery and mixed media artists, that cater to patrons in bars, clubs, and restaurants across the city. There’s also a meditation on table bread, a glossy ‘behind the scenes’ photo editorial of the issue’s cover shoot, and a profile of downtown diner Virginia’s.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ca href=\"https:\/\/www.waitingmag.com\/\"\u003ewaitingmag.com\u003c\/a\u003e\u003c\/p\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":44004613554285,"sku":null,"price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/Waiting3.png?v=1770815373"},{"product_id":"assistant-to-the-assistant-chef-1","title":"Assistant to the Assistant Chef #1","description":"\u003ch6\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003e125\u003c\/span\u003e x 210 mm, 84 pages\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eSingapore (English-language)\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eFirst published 2025\u003cbr\u003e\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eEditor-in-Chief: \u003c\/strong\u003eTan Aik and Christy Chua\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eDesign and Illustration: \u003c\/strong\u003eBeverley Ng\u003c\/h6\u003e\n\u003cp class=\"p1\"\u003eWith Michelin-rated restaurants and their famous founders usually taking centre stage, it’s always refreshing to hear from the people working over time behind the scenes. Launched in Singapore in November 2025, new indie culinary zine \u003ci\u003eAssistant to the Assistant Chef\u003c\/i\u003e adopts a non-hierarchical approach, centring on conversations with professionals spanning the full ‘kitchen brigade’—from food influencers who honed their craft over lockdown, to aspiring chefs following the more traditional pipeline from commis to sous.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eInside this charmingly designed debut issue—carrying all the hallmarks of a traditional French bistro, complete with chequered table cloths and hand-scribbled recipe notes—you’ll find intimate interviews with five chefs from the zine’s native Singapore. In between talks, \u003ci\u003eATTAC\u003c\/i\u003e also present their very own dining guide, factoring in points for ‘maura’ (‘mom aura’) and redacting points for having the ‘cleanliness vibe’—vibe being the operative word here—of a greasy spoon, and evaluate what makes an elite kitchen knife. 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top: -1999px; left: -1988px;\" id=\"stcpDiv\"\u003e\n\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eSimon Baker\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eLauren Cornell\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eKaelen Wilson-Goldie\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eHelena Almeida\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eTorbjørn Rødland\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eJames Welling\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eSamuel Fosso\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eDru Donovan\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eCarrie Mae Weems\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eZheng Mahler\u003c\/a\u003e - See more at: http:\/\/aperture.org\/shop\/magazine#sthash.wjuoYfWt.dpuf\u003c\/div\u003e\n\u003cdiv style=\"position: absolute; top: -1999px; left: -1988px;\" id=\"stcpDiv\"\u003e\n\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eSimon Baker\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eLauren Cornell\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eKaelen Wilson-Goldie\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eHelena Almeida\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eTorbjørn Rødland\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eJames Welling\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eSamuel Fosso\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eDru Donovan\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eCarrie Mae Weems\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eZheng Mahler\u003c\/a\u003e - See more at: http:\/\/aperture.org\/shop\/magazine#sthash.wjuoYfWt.dpuf\u003c\/div\u003e\n\u003cdiv style=\"position: absolute; top: -1999px; left: -1988px;\" id=\"stcpDiv\"\u003e\n\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eSimon Baker\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eLauren Cornell\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eKaelen Wilson-Goldie\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eHelena Almeida\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eTorbjørn Rødland\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eJames Welling\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eSamuel Fosso\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eDru Donovan\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eCarrie Mae Weems\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eZheng Mahler\u003c\/a\u003e - See more at: http:\/\/aperture.org\/shop\/magazine#sthash.wjuoYfWt.dpuf\u003c\/div\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":44203499520109,"sku":null,"price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/AssistanttotheAssistantChef_1.jpg?v=1771523126"},{"product_id":"b-y-o-b-vol-2-1","title":"B.Y.O.B, Vol. 2 #1","description":"\u003ch6\u003e\n\u003cspan\u003e\u003cstrong\u003e152 x 210 mm, 112 \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003epages\u003c\/strong\u003e\n\u003c\/h6\u003e\n\u003ch6\u003e\u003cspan\u003e\u003cstrong\u003eNew York, US\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cspan\u003e\u003cstrong\u003eQuarterly, since 2025\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cspan\u003e\u003cstrong\u003eEditor: \u003c\/strong\u003eAlexander Shchurenkov\u003cbr\u003e\u003c\/span\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cspan\u003e\u003cstrong\u003eArt director: \u003c\/strong\u003eIvan Annenkov\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/h6\u003e\n\u003cp\u003eThis new magazine is built around wine as a metaphor for sociability. Its acronym name stands for ‘Bring Your Own Bottle’ and represents people bringing their own stories and experiences to the table.\u003c\/p\u003e\n\u003cp\u003eWritten by wine lovers, many of whom aren’t trained journalists, the stories showcase great knowledge of wine, with the team and the people they meet expressing their passion in a relaxed tone that will be familiar to \u003cem\u003eNoble Rot\u003c\/em\u003e readers—two completely different magazines, but they complement each other.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eThis edition is themed ‘Not Only Sparkling’ and taps into the rhetoric surrounding low intervention winemaking, as well as the importance of allowing ‘places, grapes and people to speak without distortion’. Inside, head sommelier at Royal Champagne, Philippe Marques, recounts his discovery of the \u003cmeta charset=\"utf-8\"\u003egospel gastronomic pairing of pepper and wine, a selection of Champagne aficionados share their imagined futures of the industry, and Oliviero Lucchetti offers an insight into wine from the Italian city of Marsala.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.byobmag.com\/\" rel=\"noopener\" target=\"_blank\"\u003ebyobmag.com\u003c\/a\u003e\u003c\/p\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":44869308907629,"sku":null,"price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/byob.jpg?v=1773935106"},{"product_id":"toothsome-2","title":"Toothsome #2","description":"\u003ch6\u003e\u003cstrong\u003e164 x 230 mm, 194 pages\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eLondon, UK\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eFirst published 2025\u003cbr\u003e\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eEditor: \u003c\/strong\u003eAshley Yun \u0026amp; DK Woon\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eDesign diector: \u003c\/strong\u003eJoseph Durnan\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/h6\u003e\n\u003cp\u003eThe founders of this new food magazine had no experience of food media; instead they used to run a supper club, from which they learned how much care goes into hospitality. They launched \u003cem\u003eToothsome\u003c\/em\u003e because they couldn’t find a food magazine they wanted to read; the first issue found a willing audience, and they’re back with a second issue with double the number of pages of the first.\u003c\/p\u003e\n\u003cp\u003eSubtitled ‘From minimal to maximal,’ it\u003cmeta charset=\"utf-8\"\u003e’s a handsomely designed reflection of the chaos of the food world, exploring the twin poles of restraint and excess. Expect interviews, recipes, restaurant visits and reports from London and Bristol to Colombia, Taiwan, Los Angeles. There’s a realism to the reporting and photography, and a highly international range of food types.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/toothsome.xyz\/\" rel=\"noopener\" target=\"_blank\"\u003etoothsome.xyz\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv id=\"stcpDiv\" style=\"position: absolute; top: -1999px; left: -1988px;\"\u003e\n\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eLauren Cornel\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eKaelen Wilson-Goldie\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eHelena Almeida\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eTorbjørn Rødland\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eJames Welling\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eSamuel Fosso\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eDru Donovan\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eCarrie Mae Weems\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eZheng Mahler\u003c\/a\u003e - See more at: http:\/\/aperture.org\/shop\/magazine#sthash.wjuoYfWt.dpuf\u003c\/div\u003e\n\u003cdiv id=\"stcpDiv\" style=\"position: absolute; top: -1999px; left: -1988px;\"\u003e\n\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eSimon Baker\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eLauren Cornell\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eKaelen Wilson-Goldie\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eHelena Almeida\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eTorbjørn Rødland\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eJames Welling\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eSamuel Fosso\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eDru Donovan\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eCarrie Mae Weems\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eZheng Mahler\u003c\/a\u003e - See more at: http:\/\/aperture.org\/shop\/magazine#sthash.wjuoYfWt.dpuf\u003c\/div\u003e\n\u003cdiv id=\"stcpDiv\" style=\"position: absolute; top: -1999px; left: -1988px;\"\u003e\n\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eSimon Baker\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eLauren Cornell\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eKaelen Wilson-Goldie\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eHelena Almeida\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eTorbjørn Rødland\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eJames Welling\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eSamuel Fosso\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eDru Donovan\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eCarrie Mae Weems\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eZheng Mahler\u003c\/a\u003e - See more at: http:\/\/aperture.org\/shop\/magazine#sthash.wjuoYfWt.dpuf\u003c\/div\u003e\n\u003cdiv id=\"stcpDiv\" style=\"position: absolute; top: -1999px; left: -1988px;\"\u003e\n\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eSimon Baker\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eLauren Cornell\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eKaelen Wilson-Goldie\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eHelena Almeida\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eTorbjørn Rødland\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eJames Welling\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eSamuel Fosso\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eDru Donovan\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eCarrie Mae Weems\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eZheng Mahler\u003c\/a\u003e - See more at: http:\/\/aperture.org\/shop\/magazine#sthash.wjuoYfWt.dpuf\u003c\/div\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":44869553553517,"sku":null,"price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/Toothsome_2.jpg?v=1773941849"},{"product_id":"tonic-8","title":"Tonic #8","description":"\u003ch6\u003e\u003cstrong\u003e210 x 274 mm, 156 pages\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eLondon, UK\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eBiannual \u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eFirst published in 2020\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eCo-founders: \u003c\/strong\u003eRob Ellison and Benita Finanzio\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eEditor: \u003c\/strong\u003eJuliet Rix\u003c\/h6\u003e\n\u003cp class=\"p1\"\u003eLarge-format biannual \u003ci\u003eTonic\u003c\/i\u003e is a self-described ‘heady cocktail of drink, travel and adventure’, featuring global stories covering alcohol’s consumption, history and associated customs.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAbstract painter and award-winning bartender Josh Linfitt contributed the cover art for this turquoise eighth edition; inside, he speaks to Andrew Church about the symbiotic relationship between creativity and alcohol. Elsewhere, Deanna Thomas profiles the Peak District bar owner swapping wine for water, Kate Wickers travels to Calabria to indulge in a glass of the region’s beloved Amaro with the locals, and editor Juliet Rix investigates London’s ‘temperance’ statues—commemorating the falsely vilified women at the centre of a 19th century sobriety campaign rooted in social reform.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn the Journal:\u003c\/strong\u003e\u003cbr\u003eAt work with Juliet Rix: ‘It is amazing the tales there are behind the booze in our bottles. Did you know that NASCAR—American stock car racing—grew directly out of the crazy cross-country driving of the prohibition liquor producers running moonshine in souped up cars to escape the ‘revenue men’? Or that the one thing US founding father Thomas Jefferson could not do—and really, really wanted to!—was make a decent bottle of wine?’\u003cbr\u003e\u003ca href=\"https:\/\/magculture.com\/blogs\/journal\/juliet-rix-tonic\" target=\"_blank\"\u003eread more\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/thetonicmag.com\/\" target=\"_blank\"\u003ethetonicmag.com\u003c\/a\u003e\u003c\/p\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":44880207773805,"sku":null,"price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/Tonic_8_00329b3a-5b1e-4056-940b-42b483ee0100.png?v=1774533996"},{"product_id":"piscine-1","title":"Piscine #1","description":"\u003ch6\u003e\u003cstrong\u003e200 x 260 mm, 64 pages\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eGlasgow, Scotland\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eAs and when\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003ePublished since 2025\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eEditor-in-chief: \u003c\/strong\u003eAlex Ralston\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eDesign:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eMolly Cooper and Calum Herbert\u003c\/h6\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e‘The water’s fine!’\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA new publication hailing from Glasgow, self-effacing yet punchy \u003c\/span\u003e\u003cem\u003ePiscine\u003c\/em\u003e\u003cspan\u003e exists to nurture contemporary underground culture and showcase new work from emerging writers and artists. \u003cmeta charset=\"utf-8\"\u003eHaving curbed the name ‘Piss Scene’, its ambition is matched by its character, as their editorial declares: \u003cmeta charset=\"utf-8\"\u003e‘The next issue might be a paper boat floating down the Clyde.\u003cmeta charset=\"utf-8\"\u003e’\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"406\" data-start=\"91\"\u003eThis first edition—devoted to labour—is partly informed by the experience of a six-person editorial team, all of whom work full-time jobs in hospitality. Its bold yellow cover features a chain of small-print correspondence pertaining to the magazine’s many edits.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eInside, front-of-house phenomenon Alex Ralston recounts the plight of a particularly tumultuous evening on shift, artist Briony Godivala retrospectively examines how her bar job informed and partly defined her year-long performance ‘The Inked Link’, and Mack Young delivers a pithy timestamped chronicle of a loathsome kitchen shift.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003ca href=\"https:\/\/piscinemag.com\" rel=\"noopener\" target=\"_blank\"\u003e\u003cspan\u003episcinemag.com\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":44902473859181,"sku":null,"price":10.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/Piscine.jpg?v=1774532565"},{"product_id":"steak-zine-1","title":"Steak Zine #1","description":"\u003ch6\u003e\u003cstrong\u003e88 x 164 mm, 204 pages\u003cbr\u003e\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eNew York, US\u003cbr\u003e\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eFirst published in 2026\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eCo-founders \u0026amp; editors:\u003c\/strong\u003e Aliza Abarbanel and Tanya Bush\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eArt director \u0026amp; design:\u003c\/strong\u003e Noah Emrich\u003c\/h6\u003e\n\u003cp class=\"p1\"\u003e‘Exploring art, history, and pop culture through food’\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cem\u003eCake Zine\u003c\/em\u003e, the little literary magazine covering art, history and pop culture through food looks away from dessert for an issue, with a special ‘Steak’ themed issue delving into the cultural impact of red meat through a series of features, personal accounts, short stories and investigations.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAs they assert in their editorial, the team are tucking into a timely topic in a dystopian culinary zeitgeist fuelled by: ‘Status dining, appetite suppressing drugs, meatfluencers, protein-maxxing, and the climate crisis.’ \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eGrabbing all of this cultural context by the horns, readers can expect features ranging from an anonymous investigation detailing the indulgent carnivorous research behind a plant-based food start up, to an account of the unique bliss reserved for stoned steak dinner dates in low lit suburban steak houses. Elsewhere, delve into stories covering the likes of rampant supermarket steak heists, a retrospective look at meat glue, and the trauma of growing up on an Australian cattle ranch—all this and more, packed into this lean, blood red edition.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eOn the Journal\u003cbr\u003e\u003c\/strong\u003eAt Work With Aliza Abarbanel: ‘Our first joint project was a mutual aid bake sale fighting food insecurity in NYC that drew from our shared communities—and while we were setting it up, Tanya began pitching me on the idea of an interdisciplinary food magazine that focused on dessert through fiction, essays, poetry, recipes, and more.’\u003cbr\u003e\u003ca rel=\"noopener\" href=\"https:\/\/magculture.com\/blogs\/journal\/aliza-abarbanel-cake-zine\" target=\"_blank\"\u003eread more\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca rel=\"noopener\" href=\"https:\/\/cakezine.com\/\" target=\"_blank\"\u003ecakezine.com\u003c\/a\u003e\u003c\/p\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":45039832137837,"sku":null,"price":21.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/Steak_Zine_1.png?v=1775736279"},{"product_id":"chew-4","title":"Chew #4","description":"\u003ch6\u003e\u003cstrong\u003e210 x 260 mm, 32 pages\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eLondon, UK\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eQuarterly\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eFounder and editor: \u003c\/strong\u003eCathy Olmedillas\u003c\/h6\u003e\n\u003cp\u003eFrom the makers of \u003cem\u003eAnorak\u003c\/em\u003e\u003cem\u003e,\u003c\/em\u003e \u003cem\u003eChew \u003c\/em\u003eis the food magazine for kids!\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis ‘Cooking’ issue is a candy coloured celebration of the joys of cheffing up a simple, delicious and nutritious meal. Discover the basics and history of food-making, meet ‘cooking heroes’ from around the world, try out mouth-watering recipes and dive into interactive pages to draw, colour or write on. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003ePerfect for the littlest bookworms and\/or budding chefs in your life!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn the Journal:\u003c\/strong\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eRead our \u003ca href=\"http:\/\/magculture.com\/cathy-olmedillas-dot\/\" target=\"_blank\"\u003eAt Work With\u003c\/a\u003e interview from the archive, with founder\/editor of Chew, Anorak and Dot, Cathy Olmedillas.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/anorakmagazine.com\/\"\u003eanorakmagazine.com\u003c\/a\u003e\u003c\/p\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":45135643574381,"sku":null,"price":7.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/Chew4.png?v=1777028605"},{"product_id":"guzzle-3","title":"Guzzle #3","description":"\u003ch6\u003e\u003cstrong\u003e166 x 240 mm, 96 pages\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eDublin, Ireland \u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eAnnual\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eFirst published in 2022\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eEditor: \u003c\/strong\u003eJane Gleeson\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eCreative directors: \u003c\/strong\u003eShane Bonfield and Joel Brunn\u003c\/h6\u003e\n\u003cp\u003eThe Dublin-born\u003ci\u003e \u003c\/i\u003e(and excellently titled)\u003ci\u003e \u003c\/i\u003e\u003cem\u003eGuzzle \u003c\/em\u003eshares stories of food, art and culture, from a young generation of chefs, growers, writers and voices from Ireland. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eThis third edition—themed ‘A Hunger for Home’—features essays, interviews, and poetry exploring the nature of belonging and our tendency to long for ‘a place, a person, or a dish that once felt like home.’ Inside, expect a first-person lament to the rented homes lived in by Eimear Arthur, spanning three cities over ten years; Kitty Coles finds home in the kitchen through her career as a food stylist, despite being constantly on the move; and Eoghan Conway investigates the Celtic iconography-clad, and ever ubiquitous, Irish Pub abroad. Elsewhere, Irish sandwich archetypes ranked, an ode to the humble joy of the biscuit—undervalued in today’s most popular snack rotations, and a policy breakdown of thirty years of dwindling social welfare, illustrated through a recipe for ‘Disaster Soup’.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.guzzle.ie\/\"\u003eguzzle.ie\u003c\/a\u003e\u003c\/p\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":45145373114477,"sku":null,"price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/Screenshot2026-04-28at13.00.23.png?v=1777377648"},{"product_id":"the-pass-5","title":"The Pass #5","description":"\u003ch6\u003e\u003cstrong\u003e290 x 400 mm, 28 pages\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eLondon, UK\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eQuarterly\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003ePublished since 2024\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eEditor-in-chief: \u003c\/strong\u003eJoseph De Klee\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eEditor: \u003c\/strong\u003eCatie Colins\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eDesign:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eFred Trevor\u003c\/h6\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003eThe Pass\u003c\/em\u003e\u003cspan\u003e is an informed quarterly addition to London’s culinary media scene, riffing on the newspaper format with its tabloid newsprint pages packed with restaurant reviews. \u003c\/span\u003e\u003cspan\u003eDivided into North, South, East, West and central, it \u003c\/span\u003e\u003cspan\u003efeatures\u003c\/span\u003e\u003cspan\u003e hidden gems, eateries at home on Instagram reels, and everything in between, with contributions from a cohort of writers from the likes of \u003c\/span\u003e\u003cem\u003eThe Guardian, The Times and The Spectator\u003c\/em\u003e\u003cspan\u003e, alongside a variety of chefs, recipe developers, and podcasters.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis latest issue for April 2026 kicks off in North London with a guide to De Beauvoir Town, showcasing the likes of coffee spot Batch Baby, The Dreamery—a wine bar polarising the public with its olive oil ice cream—and Albers restaurant. Sauntering down South, readers can expect a deep dive into Borough—looking beyond the market—before swerving into central with an ode to the staff food at our friends and neighbours Luca. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eElsewhere, East opens with a brief history of Italian food in London, and a trip to The Pie Crust Café revered for its authentic Thai cuisine. Drawing this edition to a close is a quick tour of West London’s pastry scene, featuring Riffs, Little Sourdough Kitchen and The River Cafe. Plus, poetry from Molly Pepper Steemson and a pithy wine column, titled ‘The Price is Right’, penned by sommelier Alex Price.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/thepass.media\/\"\u003e\u003cspan\u003ethepass.com\u003c\/span\u003e\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":45154955100269,"sku":null,"price":7.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/ThePass5.jpg?v=1777631034"},{"product_id":"uno-2","title":"Uno #2","description":"\u003ch6\u003e\u003cstrong\u003e170 x 240 mm, 52 pages\u003cbr\u003e\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eLondon, UK\u003cbr\u003e\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eFirst published in 2025\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eEditor:\u003c\/strong\u003e Georgia Spanos\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eIllustrator:\u003c\/strong\u003e Sophia With F\u003c\/h6\u003e\n\u003cp\u003e‘We exist to \u003cspan\u003epublish recipes by you’\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003eUno\u003c\/em\u003e\u003cspan\u003e is a new food magazine devoted to anyone who cooks, no matter the size of their culinary repertoire. Working on a submissions basis, the magazine seeks out secret kitchen virtuosos from across the globe with expertise surrounding the evolving theme of each edition.\u003c\/span\u003e\u003cspan\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis sophomore issue is an ode to the olive, bringing together a selection of super chefs and over 40 recipes championing this brine soaked classic. As editor Georgia Spanos asserts: ‘There’s only one rule, olives make the rules.’ Recipes featured include olive oil cookies, chocolate dipped olives, olive confit, an olive and grapefruit negroni, olive oil chocolate mousse, accompanied throughout by olive-themed lilac artworks from illustrator Sophia with an F.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.instagram.com\/uno_foodmag\/\"\u003euno_foodmag\u003c\/a\u003e\u003c\/p\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":45155191619693,"sku":null,"price":23.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/Screenshot2026-04-30at14.42.23.png?v=1777556570"},{"product_id":"sandweegies-2","title":"Sandweegies #2","description":"\u003ch6\u003e\u003cstrong\u003e174 x 240 mm, 132 pages\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eGlasgow, Scotland\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cspan class=\"im\"\u003e\u003cstrong\u003eBiannual\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cspan class=\"im\"\u003e\u003cstrong\u003eFirst published in 2025\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eEditor:\u003c\/strong\u003e Nancy Heley\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eArt director and design:\u003c\/strong\u003e Studio Heley \/ Nancy Heley\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003ePhotography:\u003c\/strong\u003e Paul Reich\u003c\/h6\u003e\n\u003cp class=\"p1\"\u003eNew Glaswegian food mag \u003ci\u003eSandweegies \u003c\/i\u003ecelebrates the everyday staple that fuels the city; it’s as much a homage to the people behind the counter as it is to the perfect sarnie. Featured cafes, restaurants and pit stops are brought to life by Paul Reich\u003cmeta charset=\"utf-8\"\u003e’s distinct flash photography—a stylish blend of cool steel interiors and mouth-watering cross-sections. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e‘Soft or crispy?’ is the dilemma at the heart of this ‘Breakfast’ themed sophomore edition, hinged around Glasgow’s infamous morning roll. As editor Nancy Heley observes in her editorial: ‘The moment you isolate something ordinary, it suddenly becomes far more interesting.’ Leaf through an abundance of features championing Glasgow’s finest eateries and their various bread-based breakfast offerings—from Mesa, the brunch spot with global influences, to Barras Market\u003cmeta charset=\"utf-8\"\u003e’s staple joint, New Market Cafe. Woven throughout this edition are wide-ranging ‘Roll Stories’ plucked from the lives of Glasgow locals, united by their love of the nation’s morning roll—whether it be link, square, soft or crispy. A celebration of tradition that also anticipates a shift in the city’s culinary landscape.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/sandweegiesmagazine.com\/\"\u003esandweegiesmagazine.com\u003c\/a\u003e\u003c\/p\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":45158077857901,"sku":null,"price":16.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/Sandweegies2.png?v=1777648961"},{"product_id":"anchoa-6","title":"Anchoa #6","description":"\u003ch6\u003e\u003cstrong\u003e214 x 296 mm, 192 pages\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eBuenos Aires, Argentina (Spanish and English-language)\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eFirst published 2020\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eAnnual\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eCreative and editorial director: \u003c\/strong\u003eBruna Fontevecchia\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eDesign:\u003c\/strong\u003e Max Wilson\u003c\/h6\u003e\n\u003cp class=\"p1\"\u003e‘Una revista de gastronomía \/ A magazine about food’\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBienvenido \u003ci\u003eAnchoa.\u003c\/i\u003e We were first introduced to this thoughtfully-produced ‘magazine about food’ a few years ago but, at the time, it was only available in Spanish. We told creative director Bruna then, ‘If you ever produce a bilingual or English-language version, come back \u003ci\u003epor favor’—\u003c\/i\u003eand here is the third bilingual edition!\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eNow a healthy six editions and five years deep, \u003ci\u003eAnchoa \u003c\/i\u003eexplores food and food systems from a holistic perspective, rather than through the lens of a theme, as is often the case with foodie publications. Though, as Bruna mentions in her opening letter, the stories in issue six ‘delve into the living memory of the past and into territories that continue to be reclaimed today’. In the same memorialising vein, this issue’s tantalising cover pays homage to the tomato, ‘the queen of the ball’ in the Columbian Exchange—the transfer of plants, livestock and diseases between the Western and Eastern Hemispheres following Christopher Columbus’ 1492 transatlantic voyage and resulting colonisation.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFeaturing forty more pages than the last issue and both matte and glossy pages throughout, as well as illustration, plenty of full-page, full-colour photography and thoughtful, well-researched editorial, \u003ci\u003eAnchoa \u003c\/i\u003eis a pleasure to thumb-through, \u003ci\u003erealmente\u003c\/i\u003e. (Truly).\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.anchoamagazine.com\/\"\u003eanchoamagazine.com\u003c\/a\u003e\u003c\/p\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":45173230633069,"sku":null,"price":30.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/Anchoa6.jpg?v=1778162559"},{"product_id":"the-boulevardier-anniversary-edition","title":"The Boulevardier Anniversary Edition","description":"\u003ch6\u003e\u003cstrong\u003e200 x 280 mm, 92 pages \u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eLondon, UK\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cspan class=\"im\"\u003e\u003cstrong\u003eAs and when\u003c\/strong\u003e\u003c\/span\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cspan class=\"im\"\u003e\u003cstrong\u003e\u003cspan\u003eEditor: \u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan class=\"im\"\u003ePaige N. Miller\u003c\/span\u003e\n\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cspan class=\"im\"\u003e\u003cstrong\u003e\u003cspan\u003eCreative director: \u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan class=\"im\"\u003ePatrick Dooley\u003c\/span\u003e\n\u003c\/h6\u003e\n\u003cp class=\"p1\"\u003e\u003ci\u003eThe Boulevardier\u003c\/i\u003e, in its original iteration, was a short lived yet impactful cultural compendium that experienced a five year print run between 1927 and 1932, featuring contributions from the likes of Ernest Hemingway, Louis Bromfield, and editor Arthur Moss. Created by ‘writers and wanderers who believed that evenings spent in good company could shape a life’, Moss defined a ‘boulevardier’ as someone whose ‘life is a perpetual holiday’.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAlmost a century later, this reimagining carries forward the ‘heartbeat’ of its 1927 predecessor, tracing the shadows of the boulevardiers who once animated Parisian streets after dusk. Harry’s New York bartender Patrick Dooley creative directed the issue, which also pays tribute to the legendary bar itself—a long-standing haunt of literary greats that continues to hold a special place in the hearts of Parisians today.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eInside, you’ll find excerpts from the 1927 issue—including an article by a young Hemingway that was previously unknown to his family—alongside a dual recommendations list, juxtaposing Arthur Moss’ 1927 watering holes with an updated list by Aurélie Duboe. Plus, you’ll find the original Boulevardier cocktail recipe from Harry’s Bar owner Franz-Arthur MacElhone. A backdrop of Art Deco illustrations and romanticised shots of the French capital accompany pieces throughout.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003ca href=\"https:\/\/www.boulevardierparis.com\/\"\u003eboulevardierparis.com\u003c\/a\u003e\u003c\/p\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":45173393326189,"sku":null,"price":21.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/TheBoulevardierAnniversaryEdition.png?v=1778858528"},{"product_id":"cream-1","title":"Cream #1","description":"\u003ch6\u003e\u003cstrong\u003e148 x 210 mm, 74 pages\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eNarbonne, France\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eFirst published in 2026\u003cbr\u003e\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eEditor-in-chief: \u003c\/strong\u003eChloé Calonec\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eDesign: \u003c\/strong\u003eFlorian Lambl\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/h6\u003e\n\u003cp class=\"p1\"\u003eWinking at readers with it’s lo-fi style, \u003ci\u003eCream \u003c\/i\u003eis immersed in both high and low-brow bar culture. Whether it’s a rowdy, football pub in Wrexham or a historically iconic watering-hole in Paris known for hosting the Nouveau Roman writers of the sixties, it takes the reader through entertaining anecdotes from trusted punters that may entice you in for your next drink, be that a martini or a humble pint.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eInside \u003ci\u003eCream\u003c\/i\u003e’s debut issue: Kristela Tomaj reflects on her role on the door at Berlin’s Victoria Bar; a paeon to the cocktail and its assumption of well-dressed drinkers; and a satirical guide on why one should never compromise an alcoholic beverage when dieting; and much more.\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/readcreammag.com\/\" style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003ereadcreammag.com\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv id=\"stcpDiv\" style=\"position: absolute; top: -1999px; left: -1988px;\"\u003e\n\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eLauren Cornel\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eKaelen Wilson-Goldie\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eHelena Almeida\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eTorbjørn Rødland\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eJames Welling\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eSamuel Fosso\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eDru Donovan\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eCarrie Mae Weems\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eZheng Mahler\u003c\/a\u003e - See more at: http:\/\/aperture.org\/shop\/magazine#sthash.wjuoYfWt.dpuf\u003c\/div\u003e\n\u003cdiv id=\"stcpDiv\" style=\"position: absolute; top: -1999px; left: -1988px;\"\u003e\n\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eSimon Baker\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eLauren Cornell\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eKaelen Wilson-Goldie\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eHelena Almeida\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eTorbjørn Rødland\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eJames Welling\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eSamuel Fosso\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eDru Donovan\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eCarrie Mae Weems\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eZheng Mahler\u003c\/a\u003e - See more at: http:\/\/aperture.org\/shop\/magazine#sthash.wjuoYfWt.dpuf\u003c\/div\u003e\n\u003cdiv id=\"stcpDiv\" style=\"position: absolute; top: -1999px; left: -1988px;\"\u003e\n\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eSimon Baker\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eLauren Cornell\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eKaelen Wilson-Goldie\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eHelena Almeida\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eTorbjørn Rødland\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eJames Welling\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eSamuel Fosso\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eDru Donovan\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eCarrie Mae Weems\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eZheng Mahler\u003c\/a\u003e - See more at: http:\/\/aperture.org\/shop\/magazine#sthash.wjuoYfWt.dpuf\u003c\/div\u003e\n\u003cdiv id=\"stcpDiv\" style=\"position: absolute; top: -1999px; left: -1988px;\"\u003e\n\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eSimon Baker\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eLauren Cornell\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eKaelen Wilson-Goldie\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eHelena Almeida\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eTorbjørn Rødland\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eJames Welling\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eSamuel Fosso\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eDru Donovan\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eCarrie Mae Weems\u003cbr\u003e\u003c\/a\u003e\u003ca href=\"http:\/\/aperture.org\/shop\/aperture-221-magazine\"\u003eZheng Mahler\u003c\/a\u003e - See more at: http:\/\/aperture.org\/shop\/magazine#sthash.wjuoYfWt.dpuf\u003c\/div\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":45179758837869,"sku":null,"price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/Cream1.png?v=1778157089"},{"product_id":"serviette-8","title":"Serviette #8","description":"\u003ch6\u003e\u003cstrong\u003e230 x 300 mm, 82 pages \u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eToronto, Canada \u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eFirst published 2022\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003ePublisher:\u003c\/strong\u003e Max Meighen\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eEditorial director: \u003c\/strong\u003eCaitlin Stall-Paquet\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eCreative director:\u003c\/strong\u003e Nicola Hamilton\u003c\/h6\u003e\n\u003cp\u003eBack with perhaps their most foodie cover to date, the \u003cem\u003eServiette\u003c\/em\u003e team delve into the shady side of food with its latest theme ‘Food is Vice.’ What better way to represent that than a bib-full of crispy chicken and sauce? (sidenote: great to see a person eating on the cover, too!)\u003c\/p\u003e\n\u003cdiv\u003eMeet a chef providing sustenence for a Nevada brothel’s customers; learn how Colombians are repurprosing the cocoa leaves once associated with cocaine production; and follow the multiple courtroom dramas that have grown up around the humble lobster. Vice is a rich theme for a food magazine, and issue eight of \u003cem\u003eServiette\u003c\/em\u003e delivers throughout.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/serviettemag.com\/\" style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" target=\"_blank\"\u003eserviettemag.com\u003c\/a\u003e\u003c\/p\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":45195781472365,"sku":null,"price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/Serviette8.png?v=1778602770"},{"product_id":"sessions-arts-club-food-1","title":"Sessions Arts Club: Food #1","description":"\u003ch6\u003e\u003cstrong\u003e148 x 210mm, 156 pages (plus a sheet of stickers)\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eLondon\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003ePhotography: \u003c\/strong\u003eBeth Evans \u0026amp; Jonny Gent\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003ePublisher:\u003c\/strong\u003e Cabin Studio\u003c\/h6\u003e\n\u003cp\u003eThe latest in a series of publications creating a detailed portrait of our Clerkenwell neighbours, restaurant Sessions Arts Club. 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Interspersed between the colour images of food are recipes, supplier notes and pictures of kitchen utensils. \u003cbr\u003e\u003cbr\u003eAnybody who has enjoyed an evening at the restaurant will appreciate the details in this neat volume.\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp class=\"p1\"\u003e\u003ca href=\"https:\/\/theroadrat.com\/\" target=\"_blank\"\u003e\u003cspan\u003esessionsartsclub.com\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"magCulture","offers":[{"title":"Default Title","offer_id":45197989773421,"sku":null,"price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0514\/7889\/files\/SessionsArtsClub_Food_1.jpg?v=1778684735"},{"product_id":"cantik-manis","title":"Cantik Manis","description":"\u003ch6\u003e\u003cstrong\u003e122 x 120 mm, 172 pages \u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eLondon, UK and Jakarta, Indonesia (English-language)\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\u003cstrong\u003eFirst published in 2026\u003c\/strong\u003e\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eCreator:\u003c\/strong\u003e Rahel Stephanie (Spoons)\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eEditor:\u003c\/strong\u003e Sabrina Citra\u003c\/h6\u003e\n\u003ch6\u003e\n\u003cstrong\u003eDesign and art direction:\u003c\/strong\u003e Nadine Hanisya, Ratta Bill (Tiny Studio) \u0026amp; Nano Zantara\u003c\/h6\u003e\n\u003cp class=\"p1\"\u003eFrom the team behind \u003ci\u003ePedas \u003c\/i\u003ecomes the delightfully packaged \u003ci\u003eCantik Manis,\u003c\/i\u003e a one-off special edition published by Spoons and Tiny Studio spotlighting traditional Indonesian market sweets. \u003ci\u003eCantik Manis\u003c\/i\u003e—a direct translation of ‘pretty and sweet’, and the name of a pastel Indonesian dessert made from mung bean flour, coconut milk and tapioca pearls—is a collaboration across countries and disciplines that aims to get at the heart of Indonesian culture, femininity, and the exoticised gaze through which the two are often viewed.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIn Rahel’s own words: ‘More than just a favourite Jajan Pasar (loosely translated as Market Sweets) choice, \u003ci\u003eCantik Manis\u003c\/i\u003e is a reflection of my femininity: an embrace of sweetness, delicacy and playfulness… this zine unpacks diasporic nostalgia, exoticisation in the western culinary industry, and modern romance.’\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eInside, find eight saccharinely illustrated sweet recipes\u003cspan class=\"Apple-converted-space\"\u003e from Bolu Kojo to Kue Lapis, complete with accompanying personal reflections, interwoven between features on the role of sweet snacks in Jakarta, desserts as love language, and the importance of conscientious consumption. 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