This is much of our board’s last issue of the Culinarian–mine and Jenny included–as we get ready to graduate, so it’s only fitting that it’s (in my opinion) our best issue yet. In the Art & Culture issue, you’ll find: a more sophisticated version of Green Eggs and Ham, plus other meals inspired by our favorite books; a look … Continue reading
Category Archives: Magazine Issues
The Science Issue is live!
We’re excited to announce that the Culinarian’s Food as Science issue is now live on issuu.com! Check it out for some great features exploring the intersections between food and science, including Jenny’s exploration into the science of taste, Arianna Winchester’s comparison between the science lab and the restaurant kitchen, Carolyn Kang’s explanation of the science behind cooking (and uncooking) an egg, and Lilli Schussler’s investigation into the calorie’s rise to dominance. Continue reading
The Cosmopolitan Issue
Click the cover for an interactive online copy of the magazine! A message from the co-founders of Culinarian: We are proud to announce the third and final issue of Volume 1 of Culinarian! The Cosmopolitan Issue is in pursuit of classiness, exploring the urban foodie’s journey through New York. Our cover feature is a great … Continue reading
“The Passport Issue” is live!
Hi Culinarians! I am proud to announce the release of “The Passport Issue!” (Click on the image above, or click here to read–the browser is responsive to touch, so you can zoom in and flip pages, just like a hard copy.) With an international focus, this issue of the publication explores the world through … Continue reading
Issue 1: The Freshman Issue
Click here to view Issue 1: The Freshman Issue! I am happy to announce the official release of Volume 1, Issue 1 of Culinarian! There’s a lot I could say, but to be honest, it’s all in here. I am so excited to share this publication with you, and I am so proud of all the work … Continue reading