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What Makes Gourmet Gourmet?


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#1 Chris Amirault

Chris Amirault
  • eGullet Society staff emeritus
  • 19,627 posts
  • Location:Rhode Island

Posted 01 December 2005 - 01:15 PM

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?
Chris Amirault
camirault@eGstaff.org
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