There are two things in life I find as essential as air and water-and those things are cooking and reading.
They say any true artist, or chef, or any other creative personality, in order to survive, simply MUST practice his craft. It’s not a moneymaking proposition, or the ambition of fame-that drives these people. It’s the sincerest form of expression, and going without that expression makes one less than whole.
I picked up a new magazine the other day. Daunted a bit by the price ($10) and lack of hundreds of glossy, stylized images-I almost didn’t buy it. But after reading only two articles, I get it.
It’s irreverent. It’s fun. And unlike any other food magazine I’ve ever read-it’s truly for the person who equally loves to cook and loves to learn. It’s not about page after page of recipes, rather, it’s about in-depth study and richness of content. This issue, part of which is focused on ramen and its many incarnations-really challenged me to look at food, and cooking, through a new lens. I not only learned a lot about ramen, but about why, as a creative being, I (and many others) simply MUST cook.
Created by Momofuku’s David Chang, and featuring contributors like Anthony Bourdain, the premiere issue of the magazine is on sale now. (And yes, they are both rich AND famous. But I don’t begrudge them-they’ve worked hard for it.)
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