I woke up this morning to a stream of twitter messages proclaiming that Gourmet is being shut down. I was still in bed. This is not the kind of news that a food lover wants to wake up to. Partly I blame my morning ritual, because if I weren’t so eager to connect first thing in the morning I would not have found out until later… after my morning tea. Instead, I was lying in bed reading my email and then catching up on twitter on my iPhone. The news was almost devastating enough to pull me out of my warm cocoon to verify the news on a real computer… almost. It was chilly this morning, I couldn’t bear the sad news and the cold so I stayed in bed wondering what this could mean for the magazine industry, the food world, and me.
I’m definitely saddened by this. I’ve been a long time admirer of Gourmet, though I only just started my subscription this summer. And in these few short months, I’ve enjoyed several recipes from those pages: peach pie with sour cream ice cream, no-cook strawberry ice cream, and most recently brown butter pound cake. That’s averaging almost one per month since I started the subscription, that’s pretty good (plus many more bookmarked for later). Supposedly they will continue the Gourmet brand online and in their television series (have you seen Diary of a Foodie? Most of the episodes are online. I’m starting to work my way through the first couple of seasons… thanks Brit for pointing me to this series). These are good things, but it can’t replace having that beautiful magazine in hand.
Anyway, I couldn’t believe it and wanted to share the news with you in case you hadn’t heard.
- Ad slump leads Gourmet, 3 other magazines to close on Yahoo! News
- Condé Nast to Close Gourmet, Cookie and Modern Bride on NY Times’ Media Decoder blog… “Condé Nast tends to hold tight to its prestigious titles, making the Gourmet closing all the more startling. “
- The running commentary on Twitter about Gourmet closing
- And for a kick, check out The First Issue of ‘Gourmet’ Magazine: The January 1941 ‘Holiday Issue’ on Serious Eats.