The Gourmand – Issue 2

The Gourmand Issue 2 is available now on loremnotipsum.com. Clare Considine shares her insights into the life of 85-year-old sushi master Jiro Ono. Natasha Hoare examines the legacy of Gordon Matta-Clark’s 1970s SoHo eatery – a restaurant and a work of art in its own right.

The Gourmand magazine is an award-winning food and culture journal with a broad subject base and an international reach. Bringing together inspirational words, images, and ideas with the universal subject of food, the biannual journal was founded in London in 2011 by David Lane and Marina Tweed. The Gourmand is inspired by the multiple meanings associated with food across continents, and particularly by the exciting cultural shift that has taken place around producing, cooking, and eating over the past few decades. The idea for The Gourmand came out of a dinner conversation amongst friends at David and Marina’s table a few years ago. Since then, the publication has strived to capture the exciting work being done at the crossroads of the culinary and creative industries. The list of contributors has grown to include noted photographers, artists, and writers, all of whom are given free rein to explore their creativity and share unusual, engaging, and unexpected perspectives.

Features: The Gourmand – Issue 2

• The Yemeni Lamb Accident. Rod Stanley talks food, music and lamb liver in Downtown Brooklyn with Granta-listed author Ned Beauman
• Jiro Dreams of Sushi. Clare Considine shares her insights into the life of 85-year- old sushi master Jiro Ono
• The Cockle: Brief, Pleasant Mastication. Tim Burrows celebrates his favourite of the aquatic molluscs
• The Serpent That Ate its Own Tail. A fantastical and grotesque photo series depicting contemporary dishes contributing to their own unconventional demise
• Anissa Helou: A Life in Objects. The Gourmand visits Anissa Helou’s Shoreditch loft to learn more about her life through the objects she collects
• Against Nature: Blue Cocktails. Sam Bompas discusses the resurgence of the blue cocktail and its history
• Matta-Clark’s FOOD. Natasha Hoare examines the legacy of Gordon Matta-Clark’s 1970s SoHo eatery – a restaurant and a work of art in its own right.
• Pleasure as Rebellion: In the Kitchen with Lydia Lunch. Nadine Monem discusses feeding with No Wave heroine and recent cookbook author Lydia Lunch
• Liquid Soul. Kyle Hugall asserts that an animal’s soul lies in its bones and muses on the often over- looked and most primal of cook- ing elements – stock. Illustration by Jean Jullien.
• The Bird’s Odyssey. Gustav Almestål and Niklas Hansen hail the cock that crows in this surreal yet beautiful study of the bird and the egg.
• and more…