The Gourmand is an award winning, biannual food and culture journal. Each issue features 120 pages of specially commissioned words and images—The Gourmand’s content is creative, timeless and exclusive. The journal is printed on high quality papers by specialist art book printers. Since launching in June 2012 it has commissioned articles about alcohol archaeology, the social status of ketchup and artist Yayoi Kusama’s love of pumpkins. In one memorable piece, Italian architectural features were recreated using appropriately shaped pasta. Mixing cuisine, art and snails, this magazine for gourmets has taken food writing to some astonishing new places.