Food & Drink
Food is any substance consumed to provide nutritional support for an organism. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism’s cells to provide energy, maintain life, or stimulate growth. Historically, humans secured food through two methods: hunting and gathering and agriculture. Today, the majority of the energy required by the ever increasing population of the world is supplied by the industry. Most has its origin in plants. Some is obtained directly from plants; but even animals that are used as sources are raised by feeding them food derived from plants. Cereal grain is a staple food that provides more energy worldwide than any other type of crop. Corn (maize), wheat, and rice – in all of their varieties – account for 87% of all grain production worldwide. Most of the grain that is produced worldwide is fed to livestock. – Wikipedia
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Boat Magazine Issue 8 (the Los Angeles Issue) is here. Introduced by Stella Mozgawa the drummer for Warpaint, Boat Magazine Issue 8 dives deep into the sprawling city of Los Angeles and tells its story from the view of artists, musicians, chefs, car-dwellers, poets, palm trees, and the local fashion scene.
The Weekender Nr. 45 ist die Winterausgabe 2025/2026 und nimmt Dich mit nach Lanzarote, ins Tessin, nach Estland, Athen und Lissabon. Ausserdem: Casa Coco, Fabian Freytag, Max Strohe, Nature's Calling, Pramol Alto.
Noble Rot Issue 39 is available now at LOREM (not Ipsum). The belief that great wines embody place has always been at the heart of Noble Rot.
Fare Magazine North Norway is featuring nearly 400 pages of original full-colour images, interviews, personal essays, and archival texts, North Norway weaves together the stories of farmers and fishermen, families and friends, all of whom are working to nurture and celebrate the traditions and culture of the North.
Luncheon Magazine Issue 20 is available now at LOREM (not Ipsum), coming with different covers: Viktoria Wirs photographed by Elizaveta Porodina, set design by Gary Card and styling by Ellie Grace Cumming, 2025.
Fare Magazine Issue 18 (Philadelphia) is here. Philadelphia is the birthplace of the United States, a city told through street art that spans rivers and rowhomes. Here hustle and heart drive restaurant revolutions, yet the sandwich reigns supreme.
The Healthy Times Issue 6 (Sex) is here. What is so sexy about the restaurant business and the culture that surrounds it? And isn’t the topic a bit shallow? In the sixth issue of The Healthy Times, the Healthy Boy Band, a.k.a. Lukas Mraz, Philip Rachinger, and Felix Schellhorn – explore where food and passion meet.
Folklife Magazine Volume 12 (the Death Issue) explores how we are one—with the trees and with the cosmos. It tells us of love—between a daughter and mother, a daughter and father, a woman and her unborn children. It speaks of death doulas, death cafés, celebrating death, and the death—or re-creation—of ourselves.
Mushrooms & Friends 4 features still lifes of Ganoderma mushrooms cultivated by the artist Phyllis Ma. Ganoderma, a type of fungus that parasitizes hardwood trees, is a popular medicinal mushroom in East Asia.
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Boat Magazine Issue 10 (the Tel Aviv Issue) is available now on loremnotipsum.com. Issue 10 of Boat Magazine is totally dedicated to the fascinating city of Tel Aviv.
Transhelvetica Nr. 7 ist da. Seit Urzeiten fühlt sich der Mensch vom Glanz des Goldes angezogen und versucht, soviel wie möglich aus dem Boden zu graben. Er reist nach Klondike, träumt von Eldorado und hortet die Goldvreneli unter der Matratze.
Fare Magazine Issue 17 (Warsaw) is here. Spanning the banks of the Vistula River, Warsaw is defined by its history of resilience and its place at the heart of Poland's modern cultural revival.
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The Weekender Nr. 8 ist da und wir zeigen u.a. die schönsten Outdoor-Schwimmbäder der noch viel schöneren Stadt Sydney, besuchen zwei Familien in Deutschland, die sich eine Scheune umgebaut haben und verraten leckere Rezepte mit jeweils Zimt und Ketchup.
The Weekender ist ein unabhängiges Magazin, das seit 2011 zwei Mal pro Jahr erscheint. Auf mindestens 100 Seiten erzählen wir Geschichten über Menschen und Orte, die uns inspirieren. Es geht um Wohnen & Einrichten, Reisen, Essen, Handwerk und Natur – bildstark, klar gestaltet und auf Recyclingpapier gedruckt.
The Noble Rot magazine is published quarterly and the home of exciting wine and food writing. Since its launch in February 2013 Noble Rot has seen chefs Fergus Henderson, Valentine Warner and José Pizarro rubbing shoulders with artists like LCD Soundsystem, Lily Allen and David Shrigley, blurring the boundaries between gastronomy and the creative arts.
The Slow Press Volume 4 is available now on loremnotipsum.com. An independent food magazine based in Singapore fixated on the rich stories behind what we eat. Through longform journalism, design, illustration, and photography, the magazine seeks to bring Singapore’s vibrant food heritage to the foreground in an introspective, yet quirky and fun way. Volume 4 explores the theme of portions large and small - kueh economics, fine dining in tiffins, food miniatures, private dining, and even mukbang.
The Preserve Journal Issue 7 is now available at loremnotipsum.com. The Preserve Journal is dedicated to the exploration of a more sustainable, responsible, and resilient food culture. With it we wish to invite our readers to look beyond the bite of food on their fork, and to see the whole picture of their meal and their role in it.
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Thisispaper Issue Two is about stepping into the world of unique individuals, contemporary or historical, in a lot of different ways: quite literally by visiting their studios, or metaphorically by exploring them through their work.
The Weekender Nr. 44 ist erhältlich bei LOREM (not Ipsum). Die Sommerausgabe ist da. Die Themen in dieser Ausgabe u.a.: Reisebekanntschaften, Mexiko-Stadt, Healthy Boy Band, Schweden, Palermo, Köln, München, Hamburg, San Sebastián, Japan.
The Healthy Times Issue 5 (High 5). The Healthy Times is back with its fifth edition, this time celebrating the theme of childhood. While it might sound like a kids' edition, rest assured there’s something for everyone, from the young to the young at heart. Featuring contributions from renowned authors like Nora Voit, Chris Ying, and many others, this issue dives into comforting flavors, childhood memories, and fairytale-like dishes.
The Healthy Times Issue 4 (Handjobs) is here. The fourth issue "Handiobs" delivers on its promise of breaking taboos, but also focuses once again more on the genre of the classic cooking magazine and includes themes from everyday life. With writers like Nora Voit, David Zilber, Sara Geisler, Lorraine Haist, Andrea Petrini, David Bogner, Florian Holzer and Alexander Rabl, this issue is filled with fantastic articles such as "The Triumph of the Chopstick Trick" or "Twilight of the Wait Staff." In any case, the magazine is spreading "Keinen Käse (no nonsense)."
The Healthy Times Issue 3 (Paperback Science) is here. By the third issue, it was clear that each edition of The Healthy Times would be its own work of art. For this issue, we enlisted our long-time companion, gastronomy critic Andrea Petrini, and performance artist Sophia Süßmilch.
Entdecke unser Transhelvetica-Bundle #1 auf loremnotipsum.com mit mindestens 20% Preisvorteil gegenüber den Einzelausgaben (erhältlich solange der Vorrat reicht): Transhelvetica Nr. 78, 32, 27 und 8.
Noble Rot Issue 36 is available now at LOREM (not Ipsum). From the very first sip, dinner with this issue’s special guest, Ridley Scott, was another trademark Noble Rot interview that ran to more than several glasses and some unearthed little-known insights. Responsible for some of the greatest movies of all time – from Blade Runner and Thelma & Louise to Alien and Gladiator (the latter two of which we pay tribute to with this issue’s special dual covers by Gary Taxoli), Scott is also a wine lover who owns vineyards in Provence, and has a maverick perspective on everything from cooking the perfect scrambled eggs to how AI is changing the world.