It has been a long, long time since we've had anything truly new by way of food magazines. Smaller zines pop up and make valiant efforts to add something new to the foodie discourse. But ultimately, it's the big, well-established, powerhouse glossy food magazines who rule the roost.
Which is why I, for one, am over the [expletive] moon to have McSweeney's enter the playing field with a new journal of food writing. The first issue's theme: ramen. Awesome.
Are you excited?
This magazine is the brainchild of David Chang, Peter Meehan, and Zero Point Zero Productions. Chang, you'll probably recognize from his Momofuku restaurants and appearances on shows like Top Chef. Meehan co-authored Chang's cookbook Momofuku and Zero Point Zero produces Anthony Bourdain's travel show No Reservations. Does this sound like a power trio or what?
But wait, there's more!
The first ramen-centric issue features a recipe from David Chang himself, an article from Anthony Bourdain, and a ramen noodle taste test with Ruth Reichl (get ready, Ruth Bourdain). Harold McGee, our favorite food science guru, also pops up with a look at MSG and alkaline noodles.
In addition to all these big name folks, the journal looks like it will incorporate McSweeney's innovative design concepts and artwork to draw readers in. I'm intrigued by their flowchart ramen noodle recipe and diagrammed WD-50 Style Eggs Benedict, both of which can be previewed on the journal's website.
The first issue will be released mid-June, so order your copy now. And then try to resist checking your mailbox every day until it finally arrives.
(Image: Lucky Peach)