Chris Ying,Peter Meehan,David Chang
Lucky Peach, is a new journal of food writing, published on a quarterly basis by McSweeneyâ€™s. It is a creation of David Chang, the James Beard Awardâ€“winning chef behind the Momofuku restaurants in New York, ,Momofuku, cookbook cowriter Peter Meehan, and Zero Point Zero Productionsâ€”producers of the Travel Channelâ€™s Emmy Awardâ€“winning ,Anthony Bourdain: No Reservations,.,The result of this collaboration is a mÃ©lange of travelogue, essays, art, photography, and rants in a full-color, meticulously designed format. Recipes will defy the tired ingredients-and-numbered-steps formula. Theyâ€™ll be laid out sensibly, inspired by the thought process that went into developing them.,Each issue will focus on a theme (Issue Oneâ€™s theme is â€œRamenâ€), with contributions from Harold McGee, Ruth Reichl, John T. Edge, Todd Kliman and a cavalcade of other writers and artists. The reader will meander through arguments about the superiority of yellow alkaline noodles over Italian egg pasta; a taxonomy of ramen-package characters; an eating tour of Japan helmed by an over-stuffed and nauseated, but nevertheless intrepid, David Chang; and a booze-fueled rant on mediocrity in American cuisine with chefs Chang, Bourdain, and Wylie Dufresne set in the Spanish Basque country.,The aim of ,Lucky Peach, is to give a platform to a brand of food writing that began with unorthodox authors like Bourdain, resulting in a publication that appeals to diehard foodies as well as fans of good writing and art in general.
Food and Drink,Food,Food and Drink,Cookbooks,Food and Drink,Cooking,Food and Drink,Food Writing,Nonfiction,Writing,Essays,Cultural,Japan
Lucky Peach: Issue 1