There seems to be an explosion in food zines of late — the kind of publications that invite readers into “a space where someone, with very little editorial filter, is being themselves and telling me their foodways,” as N.A. Mansour describes it in a report on the trend.
Many of these are borne out of frustration with more traditional food publications and come from creators who want to produce something radical. But because they’re so often focused on singular communities, there’s huge variety within the genre. Cake Zine, which recently published its first issue “Sexy Cake,” is, as the name implies, all about cake. Canadian publication Hungry focuses on providing a platform for people of color. And Everyday Sadya features Keralan recipes from the couple behind Chicago’s Thattu.
In the full piece, Mansour recommends plenty more (most of which can be ordered online) and notes that while zines may have emerged in reaction to food media, they’re not wholly separate from it, writing, “by being DIY and based on networks of closely knit collaborators who create community, zines are food media’s experimental cutting edge.”
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A Hannah-Michelle tee, Material mini spatula, Fishwife's Campfire Cod, and an Anchor Brewing beanie. |
