Throughout the years, I have come to the conclusion that the world of cooking is one that comprises far more than just the satisfaction of hunger. Cooking is an enriching experience that is fundamentally a mix and fusion of cultures. I was watching the first episode of the Netflix original series “Cooked,” and something immediately drew my attention in the beginning. Michael Pollan stated that the art of cooking is in the very foundation that makes us human. I couldn’t agree more; it’s certainly something that distinguishes us from other species. Thus, cooking has become much more than a necessity for me. After spending two years in the south of France with a croissant on one hand and a chausson aux pommes on the other, I learned a great deal about the art of baking. Besides learning how to bake, I developed a deep appreciation for haute cuisine and all that entails. Baking has become an immense part of my life and it has led me to discover new scents and tastes, which is why I have decided that the magazine will revolve around desserts (cakes in particular). Generally, food magazines are targeted towards women aged 25-50 of middle and high socioeconomic status. What I have visualized so far is a magazine that is simple yet sophisticated.
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