magazines not magazines (an early pseudo-gift-guide)

When I buy a magazine (especially an dear one) I like to have it around for a while... but sometimes, their contents can date them in a way that makes keeping them around feel sort of foolish. Like with fashion magazines, for example: in a way, the artistic editorials are timeless, while the trend-related content nearer the beginning soon becomes obsolete (albeit historically relevant...) Which is why Im way into the format concept behind the highly-anticipated CR Fashion Book, brainchild of former french-vogue editor Carine Roitfeld (in case you didnt already know), wherein the traditional fashion glossy is split in half: the book itself will be like the photography-driven back portion of a traditional magazine, while the more current trend-related content will appear exclusively in digital form on the CR website. Its the perfect idea and makes so much sense in these crazy modern times. Moreover, this and other book-magzines would make great coffee-table-style gifts this christmas (I dont know why Im already thinking about Christmas gifts but its never too soon, right?) 

For example, Rookie Yearbook One, the hardback version of the brilliant online teen magazine Rookie, edited by Tavi Gevinson, would make a good gift for the cool tween/teen/early-twenty-something girl you happen to have in your life... and honestly, I wouldnt mind perusing it myself. I know Im not a teen anymore but the contents of the website, and presumably the book, still speak to me. 

But if youre shopping for a foodie instead of a teenage girl, or if fashion and popular culture bore you, or if you love food photography as much as I do, Sated Magazine might be more your speed. Each issue focuses on the sideways and byways of food via a single subject (dark chocolate, for example) through stories, recipes, art and photography. The end result, according to the website, is an intersection between culinary magazine and coffee table art book. Perfect. And yummy! 

images via here here & here

No comments:

Post a Comment