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New food magazines hit the spot
Food writing's tough. To paint contemporary food writing in admittedly broad strokes: Every charred tomato is "smoky," every childhood meal a revelation, every chef recounts the inspiration for their parsnip soup as though they collided atoms. On the other hand, there is more food writing than ever before because there are more people who think they can do it better — not including online.
May 30, 2013