Since 1940 Gourmet Magazine has brought the world of food a source of inspiration and knowledge that always represented food as more than a necessity, but as a passion. As I heard the news today that Gourmet magazine along with 3 other titles by Condé Nast will be shut down; two immediate thoughts came to my head. First, I though about what this meant for the publishing world if such a legendary magazine can be brought down. Second, It made me realize what this means to the world of food. As we say goodbye to a legend we have to remember that change is a part of life and it is how we deal with this change that determines the future view of food.
Blogs are abundant like never before and everyone now has the power to share their thoughts on food directly without the help of a middle-man. We have become an on-line world as our grocery lists can be made from applications on the I-phone and as we read magazines by scrolling rather than flipping pages. Therefore for many of us it is probably no surprise that printed magazines are suffering in this economy. Yet, there is a part of the population (that I include myself in) that enjoys clinging to tradition and history. The ability to flip through the pages as you wait in line at the store or even just the feeling of holding it in front of you is something I have trouble letting go of all together. On the other hand, as a blogger I love the ability to share my thoughts with the on-line world and gather the insights of other foodies on a more personal level. With the onset of Twitter, I can now read the direct thoughts of chefs on a level that has never been seen before. One of the best lessons of history is the realization that things have to change if we want to move forward, but the key ideas that shape our thoughts along the way become the foundation for the future. So even if the tangible aspect of Gourmet leaves, the groundwork it has laid will not be forgotten and I believe it is one of the best foundations we could have.
Whether you are a blogger, chef or a food lover it is our duty to not let this legend be forgotten. We have to continue pursuing what it started, by not letting a world of processed, fast- food that comes from factories rather than farms take over the culture of food. The power is in all of our hands in a way it has never been before, but I truly feel we are all up for the challenge.
