A food culture magazine for eaters who ask why
SERVED STRAIGHT
The New Gastronome is a magazine created by our team and a global network of students and graduates of the University of Pollenzo.
We follow the growers, cooks, traditions, and people changing the food world, and tell their stories with clarity and honesty.
What we do
A plate of food is a history lesson, a political argument, an economy, an ecosystem, and a chemistry experiment and that's before dessert.
Look at it from one side and you get a pretty picture. Look at it from every side and you get the truth.
This is a magazine about every side of food. We tear into it with history, anthropology, agronomy, sensory science, and economics, then show you what we find. Every answer leads to a better question, and we haven't run out yet.
EDITOR-IN-CHIEF
Duru Begum Ozupek
CREATIVE DIRECTOR
Aarón Gómez Figueroa
Got a burning question or an idea to share? We’re all ears!
For past issues and print details, just drop us an email at ng@unisg.it
Interested in writing for The New Gastronome? We welcome contributions. Before you begin, please read our Editorial Guidelines: they explain what we look for and will help you prepare a clear, focused piece.
Start reading
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FlavorsOriginsTortellini
Two cities, one pasta, endless pride. Discover the centuries-old rivalry between Bologna and Modena over who crafts the perfect tortellino—and why this little bundle of joy is almost a religion.
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AestheticsMediaEating the Image
When we photograph our food, are we preserving a memory or losing the real pleasure of eating? Explore how food, fantasy, and selfies on a plate are reshaping our taste for reality.
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EarthEthicsCows in the Rainforest
From cows grazing in rainforests to chocolate leaving the country, Ecuador’s food system tells a story of loss, resilience, and the search for new ways forward.
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AestheticsEthicsA Heartfelt Way of Eating
What changes when food is touched, witnessed and understood before it reaches the plate? A call to reconnect eating with life, death and responsibility.
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AestheticsMediaCrumbles We Share
In a city where cooking has become combat, a mysterious chef turns a bitter rivalry into a shared meal, reviving laughter, memory and conviviality one plate at a time.
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AestheticsMedia
The Silent Keeper
In Oman’s Wahiba Sands, a solitary keeper shapes travelers’ stories into clay, while coffee, mensaf and shared meals turn desert encounters into fragile bridges between worlds.
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MediaOrigins
You Are Invited
At a mysterious potluck, dishes from Botswana to Austria turn strangers into companions. Around one table, cultural differences become invitations to taste, listen and connect.
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AestheticsVoices
Pilgrim or A Sojurn
Walking Japan’s Nakasendo alone, a traveler finds meaning in mountain baths, sake, coffee and silence, discovering how ritual and solitude can quietly reshape a journey.
Know why vanilla is more expensive than silver?
If your brain is filled with obscure food facts, historical bites, and culinary debates, welcome home.
