How do cutting-edge food magazines use…

“Even the most beautiful piece needs to have a humorous note. Essentially, it needs to feel like it’s a magazine made by real people.” via BJP

How do cutting-edge food magazines use…

When chef and Momofuku restaurants founder David Chang set up Lucky Peach in 2011, The New York Times called it “a glorious, improbable artifact”. It also predicted the venture would herald a new era of unconventional niche magazines featuring skinless chickens on their covers, eye-popping graphics and visual. 📷: Aleksandra Kingo / Lucky Peach


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