Slow Cheese 2019
Welcome back to the pure, raw and unfiltered side of gastronomy. No longer only an online magazine, The New Gastronome has used the past year to take its first steps into the realm of print media, resulting in two special issues, three brand collaborations and this - the second - annual September Issue. Tirelessly typing away at their articles and trying their hardest to look at food and wine in a new - always funky, sometimes freaky and, in this case, somewhat cheesy - way, is our creative engine, a rotating team of professionals that includes alumni, professors and students from all over the world, as well as The New Gastronome Editorial Team.
If you are reading this, you might be wondering what you can expect from the magazine in your hand, what kind of articles you may find within the pages of this year’s September Issue: As always, our line-up is broad, aiming to span multiple different countries, academic disciplines and genres in an attempt to create a diverse and inclusive magazine, representative of the endless world of gastronomy we live in. It illustrates food in different media forms, outlines its movements over time and space and tells stories in written and pictorial form - one more breathtaking and illuminating than the last.
Still curious? We invite you to keep reading the stories in this magazine, as well as the potpourri of articles you can find on our online platform thenewgastronome.com. Join us there, connect with people and different cultures and stay up to date on everything that is yet to come - all, at the click of your mouse.
