Put A Egg On It – Issue 16

Put A Egg On It – Issue 16

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Put A Egg On It reaches a SWEET issue #16! We munch about with iconic writer Vince Aletti and confab over fried red snapper, sofrito and plantains with artists Billy Sullivan, Ava Berlin and John Cameron Mitchell! This issue also features Maria Manhattan’s exhibit The Box Lunch, an irreverent take on Judy Chicago’s The Dinner Party; a Staten Island cookout and… VHS Cuisine?! Wait, there’s more! Kimberly Chou Tsun An’s tale of the Taiwanese diaspora in the suburbs of Detroit and their trips to Canada for dim sum and groceries; Gretchen Mahnkopf’s New Orleans observations while bartending at one of the city’s premier dive bars – The Abbey; Alicia Kennedy’s ruminations on being a cocktail writer from Long Island and how its namesake drink, the Long Island Iced Tea, haunts her. Contributors also include Adrain Chesser, Anna Dunn, Nate Doyle, Damien Florébert Cuypers, Ramsey Ess, Elisenda Fontarnau, DingDing Hu, Amelie Kang, Mike Reddy, Jennifer Robichaux, Elazar Sontag and Carter Wilson! The recipe section is all SMALL PLATES! You can say tapas if you like, though. It’s fierce being green.

5.5" X 8.5" / 128 pages / full color on green paper

Put A Egg On It is an irreverent digest-sized art and literary magazine printed on green paper out of New York City. It’s about food, cooking and the communal joys of eating with friends and family. The magazine features personal essays, cooking tips, photo essays of dinner parties and special art projects. Every issue also includes a themed recipe section.

Put A Egg On It was founded in 2008, a forerunner in the indie food magazine explosion. The magazine is inspired by the DIY photocopied music fanzines of the late 80s and early 90s, and eschews the aspirational nature of conventional food magazines in favor of a more documentarian and culturally inclusive approach. Rather than traditional food writing, contributors to Put A Egg On It include fiction writers, poets, musicians and artists writing about their own experiences. The recipes collected in each issue are gathered from chefs, artists, grandmothers and friends, each telling the story around the creation of a dish.

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