Journal of nutrition and society read online. Culinary magazines. Magazines in Russian

Cakes & Sugarcraft is a delightful magazine for pastry chefs looking for new and fresh ideas to create their masterpieces. Great amount ideas for implementation with colorful master classes will allow you to create any cake for children and adults, for birthdays and weddings or for any celebration. Browse, get inspired and prepare your favorite holiday treat for the whole family!

Cakes & Sugarcraft is a delightful magazine for pastry chefs looking for new and fresh ideas to create their masterpieces. A huge number of ideas for implementation with colorful master classes will allow you to create any cake for children and adults, for birthdays and weddings or for any celebration. Browse, get inspired and prepare your favorite holiday treat for the whole family!

We eat several times a day, we invent new dishes and improve the ways of preparing old ones, we study the culinary arts and try the cuisines of other countries and continents, but at the same time we do not even pay attention to how closely the history of food is connected with the history of civilization. There seems to be no connection and the food has no history. In fact, there is a story - and what else! Our food has evolved, that is, it has evolved with us. There is a huge difference between a piece of meat that accidentally fell into a fire in ancient times and a modern striploin, and at the same time, there is a trace between them through centuries and millennia. kinship. Exactly the same connection can be traced between the grains, which were once soaked in water in order to eat, and the current assortment of cereals and pilafs. There is even a connection between Catholic Lent and Japanese tempura dishes, although it's hard to believe.

Magazines >> Culinary

"Golden Recipes of Our Readers" is the most comfortable cooking magazine. Leafing through our pages, you will find yourself in the kitchen of hospitable hostesses. Watch over their shoulder how they prepare ruddy pies and rich borscht, bake juicy meat and turn budget offal into gourmet treats, and delight homemade incredible desserts. The magazine contains only proven recipes, the most interesting of which are commented on by experienced experts - chefs, confectioners and golden hostesses.

Magazines >> Culinary

Vodka can rightly be called a real Russian national drink. As you know, America is famous for its undying Cosa-Cola, while in Russia they choose what is stronger. The book was written by a person who does not consider this drink an absolute evil. In order to be convinced of this, carefully read the chapters that tell about vodka as a means of helping to live cheerfully and at the same time remain beautiful and healthy. Of no less interest is the chapter that tells about the history of vodka and reveals the secret of the extraordinary prevalence of this drink in our country and beyond.

Magazines >> Culinary

Cooking magazines you can read it, you can ignore it, but you can’t brush aside the fact that millions of people buy them. What do they find interesting in them? The answer is banal: interesting notes, interviews, recommendations for choosing everything you can, from wines to vegetable cutters, and, of course, recipes. In a word, everything for which you go to this site. :) This selection will help you navigate the variety of culinary magazines, if you have not done so before.

Magazines in Russian

One of the oldest magazines in Russia. By and large, now it’s not just one magazine, but three — School of Gastronomer, Collection of Recipes, and Gastronom itself — as well as a big library of cookbooks published under this brand. The website is quite informative - here you have articles, and a lot of recipes, and the forum, in general, is not an Internet business card and free app to the magazine, but a full-fledged culinary resource. I once bought this magazine, but it did not hook me. By the way, Gastronom often publishes many culinary bloggers.

Website: www.gastromag.ru

Afisha-Food

The culinary offshoot of the empire of tips for those with nothing to do, led by, has proven surprisingly viable. Collaboration with the "big" Afisha is clearly beneficial for the magazine: travel notes are written at the level of a good guidebook, in notes about restaurants, books and other things one can feel an experience that clearly exceeds the age of the magazine, and so on. The site has the opportunity to read from and to the new and archive of old issues, which is probably good, although I do not like to read from the screen, I prefer to hold a "live" edition in my hands. In addition, something like a culinary social network is “attached” to the site, but it’s hard for me to judge its quality - the Chukchi is not a reader, the Chukchi is a writer. On the this moment this is my favorite magazine, every time I have to restrain myself not to read it in one sitting. In some places it is superficial and there are excesses with glamor, but it is very, very diverse.

Website: www.eda.ru

BreadSalt

I would venture to suggest that the big three of Russian culinary gloss is limited to this. The rest of the magazines have significantly less fame and influence (although often a larger circulation).

As the name suggests, a magazine about everything related to barbecue, barbecue, barbecues and so on. The publication is noticed in the repeated organization of competitions in this case, the site, in addition to information about the magazine, has an extensive collection of thematic recipes.

Tasty and healthy

A culinary offshoot of the women's magazine Home. The focus of the magazine seems to be exclusively on recipes. This approach also has the right to exist, especially since a considerable selection of recipes is also available on the site, so you can personally check whether this publication is worth trusting.

About the kitchen

Culinary magazine from the publishing house "Arguments and Facts". Once it was such a brand, the quality of which could be trusted with closed eyes, now I don’t know anymore, but they write at least on a variety of topics, not limited to recipes alone. You can browse through the archive of magazine issues on its website.

Website - www.aif.ru/pro

Just. Tasty

A culinary magazine under the auspices of the Planet of the Woman brand, which has a rather pronounced feminine bias (this is not a reproach, but a statement of fact). The magazine stands out for its original format (in the literal sense), and its editors also maintain a blog, which is just great.

Website: www.prosto-vkusno.ru

Table

A gastronomic magazine published in Yekaterinburg and Ufa. The magazine is accompanied by culinary master classes in city restaurants. The site contains information about the publication, a news feed and some materials.

Culinary workshop

Another food magazine. They say it is a practical magazine for modern housewives. Didn't check.

Website: www.practical-cooking.ru

Foreign magazines

I suspect that this part of the note will be of little interest to anyone, so I will limit myself to only the most significant, in my opinion, English-language publications.

A legend of foreign gastrojournalism, Gourmet magazine was the first American food and wine magazine and has been published since 1941. More precisely, it was published: in November 2009, the last issue of the magazine was published, which was closed due to a change in the interests of the readership and a drop in advertising sales. On the site, however, you can still explore the archive of articles and recipes of the magazine, so Gourmet, one might say, is still with us.

Bon appetit

Another edition of the age (the first magazine was published in 1956), famous, authoritative, and, unlike Gourmet, quite healthy. The site still has the same gentleman's set - articles and recipes, even those that are included in the latest issues, so that the interested culinary specialist always has something to profit from.

Jamie magazine

The brainchild of the restless, young, but already popular magazine, which owes its fame to the big name of the creator. The focus, of course, is the British child prodigy, who has long become a respected father of the family, but has not lost his vivacity and youthful enthusiasm: Jamie and his family are having a barbecue, Jamie cooks with tomatoes, Jamie popped into his father's pub ... However, even if you do not belong to the army fans of Oliver, the magazine is still notable for good recipes and interesting articles. At least those two issues that I have, I read from cover to cover. Give someone a gift? The site is the same as everywhere else - apparently, abroad upload an archive of articles to general access became a good practice. 0

Reading food magazines is no longer the lot of bored housewives, fans of Martha Stewart and Jamie Oliver. Gloss, which occupies a leading position in the culinary field, has been replaced by independent publications that have taken gastronomy to a whole new level, making it the same important part cultural life like art, cinema, fashion and music. Wonderzine has collected the best examples of modern press, for which food is the main source of inspiration.

Dina Popova

green week curator
in Gorky Park

The name of the Put A Egg On It magazine is a tribute to the culinary trend when a seemingly simple scrambled egg has become a must-have addition to any dish, whether it's noodles in an Asian eatery or a complex salad in a Michelin-starred restaurant. Put A Egg On It, like the previously mentioned Lucky Peach, belongs to the detente of the daring culinary press and prints all of its issues on green dollar-colored paper and in an unusual format for a magazine, reminiscent of a zine rather than a full-fledged printed edition. PAEOI is published twice a year and, like other publications of this genre, contains colorful photo essays, illustrations, art projects, essays and essays on cooking and, of course, recipes and practical advice for food preparation. Each issue of the magazine is accompanied by a dinner party with a laid table, cocktails and dancing until the morning.

Swallow Magazine

Swallow Magazine is one of the brightest independent gastronomy magazines that has already managed to collect a lot of prizes and awards for its design and publications. Each issue of the publication comes in hardcover and is dedicated to a specific geographical direction. For example, for the second issue, the magazine's team took the Trans-Siberian Express route from Moscow to Beijing, exploring unique culinary traditions and communities along the way. So the whole world learned about our passion for caviar, vodka, dairy products, pancakes, cottages, and also about who the farmsters are. Despite the fact that it is becoming increasingly difficult to stand out in the market due to the emergence of more and more new food magazines, the editors of Swallow Magazine still manage to surprise their readers: in latest issue dedicated to Mexico City, they posted 20 aromatic stickers that literally convey the spirit and atmosphere of the city.

Nastasya Matrokhina
Seasons of life editor

It is clear that now only the lazy does not have a food blog, and certainly everyone reads them. But I am a devoted fan of paper and would not exchange these rustling pages for anything. My personal love is Kinfolk magazine. The guys are very close to us in spirit. They are great at conveying the main idea: food should unite. Unity is what we all really need now. And if this idea is carried by excellent overseas magazines and they manage to reach out to their audience, then great! Let them be, and let them be as many as possible. But in general, we are also doing a lot here in order to bring food to a new level, to get away from these thoughtless gatherings in the same cafes with plastic food for inadequate money. Food has been trending for years, and now the most interesting thing is happening. Just about everything settles down, and then a new trend will appear, it is already brewing. I really hope that the result of this many years of love for food will be her return to her home and family, to friendly gatherings at large tables and cozy honest cafes.

Acqtaste

The name of the magazine Acqtaste is derived from the phrase "acquired taste" - an acquired taste. In addition to food, the editors of the Canadian edition are interested in many other topics, including architecture, fashion, music, sports, design, cinema, travel, and social problems. But it was food that magazine founder and writer Chuck Ortiz decided to make the main character, because, according to him, he “knows this cuisine from all sides” (Ortiz did long way from a waiter on the distribution line to a food blogger). By and large, Acqtaste is a food magazine for grown-up hipsters who, in addition to gastronomic trends, began to worry about such social issues, like “what happens on farms outside of Mexico City” and “who cooks healthy food in Toronto for disadvantaged women,” which is exactly what the magazine team writes about.

White Zinfandel

White Zinfandel is a curated experiment by W/- Projects that has evolved into a bi-annual wide-format publication dedicated to a specific gastronomic theme of artistic and historical significance. Working on each issue is reminiscent of preparing for a group exhibition, where, in addition to the artists and the curator, there is also a chef who sets the topic for the next publication. Invited artists, writers, architects, photographers and designers explore a given theme, and the result of this culinary and artistic experiment is a joint dinner where they present their works, whether collage, photography, graphics, object or installation. Despite the complexity of the idea and the unusual format of the publication, White Zinfandel fits perfectly into the category of new art & food magazines, for which food is just an occasion to think and talk about something more. “Since art and food are our two biggest obsessions, we thought it would be great to combine them in one project in the most unexpected way,” say its creators Jimin, Dominik and Chris about the concept of the magazine.

Konstantin Kotov
founder of Internet kiosk Lebigmag.ru

The gastronomic magazines that we are talking about are changing the very attitude towards food. This is no longer step-by-step instruction but a source of inspiration. Cooking is cooler than eating! Art instead of guttural madness! British The Gourmand, one of my favorites, loves black and white photographs food, after which my legs themselves carry me to the kitchen. Previously, I cooked only buckwheat porridge and soft-boiled eggs, waiting for the invention of tablets that satisfy hunger. And now I can’t take my eyes off the oven, in which the gilthead I just caressed is covered with a blush. The devil knows what it is.

Name: Cakes & Sugarcraft
publishing house: SquiresKitchenMagazine
Year: 2019
Number: August/September
The size: 63mb
Format: pdf,
Pages: 84
Language: English

Name: Favorite dishes
Number: No. 4-SV, 2019
Publishing house: PP "Art-Complex"
Pages: 50
Language: Russian
Format: PDF
The size: 86.81 MB

Magazine "Favorite Dishes" - these are proven recipes from experienced housewives, helpful tips for all occasions, recommendations of nutritionists on healthy eating.
This issue is a special edition Appetizers and salads ": easy, quick, healthy meals for the whole family! Cook tasty and bright!
In the room:
* Salad mix: baked vegetables, with tuna and eggs, Greek, Georgian with beef, ...
- "Caesar". modern variations (with red fish and cherry tomatoes, with duck breast, ...) *
- Lettuce leaves. Taste Guide*
*Add flavor! 10 Savory Salad Dressings*