Gourmet Gets Cooked

I love to looking at cooking magazines. My husband Fred gets quite a few. But adding a stick of butter to a recipe just doesn't work for me any more. Apparently, Condé Nast agrees. Check out this Boston Globe editorial: Gourmet Magazine, 1941-2009: A recipe for obsolescence

Ingredients:

4 cups culinary excellence
1 cup gorgeous photography
1/2 cup big-name bylines
bucketloads of money
3 live-in cooks

Whisk together first three ingredients in a glossy vessel, until Gourmet, “the magazine of good living,’’ begins to form. Pour in money liberally. Add cooks one by one as needed, but please note: some domestic help will be necessary for readers to achieve desired results.

Freeze magazine in mid-20th-century high-end lifestyle, even as center of American food scene shifts away from the globe-trotting gentry and toward home cooks with adventurous palates but limited means. Read the whole story here.