![]() ![]() "Sorry not to be posting now, but I'm packing. "Thank you all SO much for this outpouring of support. Increasingly, it is the viral aspect of social networking and blogging that gives rise to new faces, places and flavors.Īnd in perhaps a nod to that, Reichl's first public comment after the announcement was made via Twitter. The ability of print media to make - or break - anything is waning. Gourmet's demise also illustrates the change in how power is held in the food world. ![]() "We just take it as a sign of the way things are going to be now." ![]() "The transition from hard paper to the Internet is not as easy as it should be," said celebrity chef Bobby Flay. Despite Gourmet's robust Web presence, keeping a bricks-and-mortar publication afloat proved too taxing. She highlighted both trends in her first issue a decade ago.īut in recent years, how Americans got their food media also changed. When processed food supplanted the farm stand, Gourmet marched on.Īnd when food morphed from meal to movement and Americans ate local and seasonal as a political statement, Gourmet was there.ĭuring Reichl's time at Gourmet, she saw the rise of the locavore movement - people eating locally produced foods - and molecular gastronomy, the art of preparing foods with chemistry and physics instead of traditional cooking techniques. At its inception, people ate local and seasonal because, well, that's all there was. The magazine, planned a year in advance, had already. Richard Drew/Associated Press Ruth Reichl, editor of Gourmet, was completely surprised by its closing. Since its launch in 1941, Gourmet weathered repeated upheavals of the American food scene. Ruth Reichl, editor-in-chief for Gourmet magazine and best-selling author, will appear at Turnrow Book Co. Ruth Reichl was completely surprised at the closing of Gourmet, our colleague Kim Severson from the Dining section wrote after talking to Ms. "You're not going to see that on a blog and when you use a recipe search tool." "Ruth definitely devoted a lot more space, time and interest to literary writing and it's a shame to see that go," Cowin said. The greatest casualty may be the long-form food journalism favored by Gourmet, said Dana Cowin, editor-in-chief of Food & Wine, another of food publishing's Big Three, along with Gourmet and Bon Appetit. Magazines that do rise from the rubble probably will reflect the newer trends in food publishing, driven by personalities and brands, such as Martha Stewart's Everyday Food and Food Network Magazine. The editors of the other three shuttered publications will be leaving, among roughly 180 employees cut.įew expect another publication - virtual or otherwise - will fill the vacuum. It was unclear what would become of the magazine's Web site, and Conde Nast spokeswoman Maurie Perl said it is still uncertain whether Reichl will stay with the company. In a memo to staff Monday, Conde Nast CEO Charles Townsend said the company would remain committed to Gourmet's book-publishing and television franchises and keep its recipes on the popular. "It was largely a hedonistic community that Ruth introduced to some hard issues." "They were reaching an audience that wasn't sensitive to the political and ecological implications of their eating," he said in an e-mail. ![]()
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