Today in the New York Times, there was an article "Food Magazines Begin to Consider Cooks’ Budgets", stating the upscale cooking magazines, such as Food & Wine, are "out with truffles and in with button mushrooms". Gourmet magazine is dishing on leftovers and sandwiches instead of the high end, high priced normal writings - too bad the magazine prices themselves haven't gone down!
What do you think about this? Are we starting to let go of classic magazines like Gourmet, Food by Martha Stewart, and Bon Appetite for the likes of Taste of Home? Is it the price, comfort of the food, or a combination of the two?
Your thoughts...
http://www.nytimes.com/2009/03/02/business/media/02mag.html?_r=1&ref=dining
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2 comments:
Sign of the times. When there's high stress from these harsh economic times we turn to comfort foods and when billionaires are losing 1/2 of their fortunes, even those that can afford the trendy magazines are looking for ways to stretch their dollar further.
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