We've been focusing a lot of our conversation about the magazine on changes. Can you share with us those things about Gourmet that you'd never want to change? What makes the magazine what it is? In a climate in which food magazines come and go, what do you believe are the characteristics that have sustained Gourmet for decades?
What Makes Gourmet Gourmet?
Started by
Chris Amirault
, Dec 01 2005 01:15 PM
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#1
Chris Amirault
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Posted 01 December 2005 - 01:15 PM
Chris Amirault
Manager, eG Forums.
camirault@eGstaff.org
eG Ethics Signatory
I took my potatoes down to be mashed
Then I made it over to that million dollar bash
Manager, eG Forums.
camirault@eGstaff.org
eG Ethics Signatory
I took my potatoes down to be mashed
Then I made it over to that million dollar bash
