Blogpost: Ambrosia Magazine

Posted by T • April 11, 2017

Posted by T • April 11, 2017

Ambrosia Magazine

Ambrosia, the food or drink of the Greek gods which was often depicted as conferring longevitiy or immortality, is closely connected to nectar, both of which where were often used by the semi-legendary author Homer in his poems.

Ambrosia Magazine is a beautifully executed haute culinary food porn magazine. Founded by food writer / A World Worth Eating blogger Adam Goldberg, it publishes two times a year and explores the lighter side of a region’s cuisine through stories, photo essays, and light recipes from its great chefs. The concept behind Ambrosia is that eating greating food and eating healthy does not have to be mutually exclusive: It combines the world great chefs with healthful eating. As no one tells a story as accurately like a local, Ambrosia has the locals tell authentic stories themselves.

Not unlike its coffee focused bother Drift Magazine, each issue is completely dedicated to one region or city, telling the stories from different angles and viewpoints  and providing recipes ranging originated from street food vendors to owners of Michelin star adorned etablisssements.

Volume 3 takes us to Brooklyn, where they eat their way from Williamsburg to Crown Heights and Coney Island, to navigate one of the world’s most influential dining scenes against the backdrop of its storied history. Featuring recipes and stories from Carlo Mirarchi, Claus Meyer, Pamela Yung, and dozens of other chefs, servers, and vendors, this issue tells the story of the Brooklyn brand—and what happens now that the rest of the world is using it too.

The dimensions of Ambrosia Magazine is 120 pages, 7.5 x 9.5 inches and it weights a heft 465g, which gives an idea of the tactile experience the quality paper providers and the emploted varied  printing teachniques provde.

It’s one of those rare magazines and  that will make the bookshelf and whose volumes will be collected to create an encyclopedic geographic library.

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photo from Ambrosia website

T • April 11, 2017

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