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Apart from the Fumbally Café, other Irish stockists include Ard Bia and coffeewerk + press, both in Galway. This magazine is a collection of "food, insanity, brilliance and love" and recent cover stars include Iñaki Aizpitarte of Le Chateaubriand in Paris and Magnus Nilsson of Fäviken in Sweden. You can also pick up a free copy of the magazine in print in the Fumbally Café in Dublin 8.Īnother magazine you're likely to find floating around the Fumbally Café, though this time for purchase, is Fool, a food magazine based in Malmo, Sweden, created by husband and wife team Lotta and Per-Anders Jorgensen. #FOODIE EXPLORERS FOOD BLOG TRAVEL BLOG GLASGOW FOODIE FOR FREE#You can get a feel for their style online at .uk, where you can subscribe for free – you just pay the postage. ![]() Root + Bone contains just the right amount of irreverence and cheekiness, with long-form pieces tackling subjects such as Vegemite vs Marmite, and recipes entitled "How To BBQ with Napalm". Root + Bone is a free, quarterly magazine co-founded by London-based, Kilkenny-born photographer Steve Ryan, whose food portraiture is particularly outstanding. You can also have a look at free downloadable versions of the ‘zines on their website, but I would recommend buying these booklets so you can enjoy them in the flesh. #FOODIE EXPLORERS FOOD BLOG TRAVEL BLOG GLASGOW FOODIE PLUS#You can buy a bundle of the three current issues for about €35 plus shipping on. My current bedtime reading is Issue 02 which tackles the topic of in-vitro meat, ie meat grown in a lab, and puts together a balanced view of this burgeoning technology thanks to experts outlining the pros and cons of “cultured” meat. This fascinating think-tank is the project of Dublin-based Zack Denfield and Cathrine Kramer, and their growing collection of 'zines put forward essays around food technology and open culture. I've been most excited by my recent discovery of Food Phreaking, a perfectly packaged collection of booklets by the food-centric artists at The Center for Genomic Gastronomy ( ). You're probably familiar with the slow-living bible Kinfolk ( ), and the engagingly brash style of Lucky Peach magazine ( ), but there is plenty of other stimulating food writing to be found in gastronomic magazines if you're looking to extend your food magazine library. ![]()
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