Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Chris Amirault

What Makes Gourmet Gourmet?

Recommended Posts

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?

Share this post

Link to post
Share on other sites
Sign in to follow this  

  • Recently Browsing   0 members

    No registered users viewing this page.