Shaken, Not Stirred

BY EMILY CATRICE / What made the Belle Époque so memorable? The answer may vary depending on one’s drink of choice; it must have gone by awfully fuzzily for a certain fast-living lot. If there’s a single art historical misfit-bon vivant really known for reveling hard in the spirit of the age, it’s Henri de Toulouse-Lautrec. A stranger to neither the…

Feasting for Tomorrow

BY EMILY CATRICE / As our friends on the Thanksgiving-celebrating side of the pond sidle in at the sides of symbolically-loaded tables, let’s take a moment to reflect on the dictates of one forward-thinking man who decried traditional ways of wining and dining. Filippo Tommaso Marinetti penned La Cucina Italiana in 1932. A half-joking cookbook for…

Repast

REPAST is a new, beautifully designed print magazine focused on food history. Every quarter we will publish a new volume filled with a cornucopia of old recipes, enlightening gastronomic essays, and the fascinating and forgotten tales of the people who have grown, cooked, and enjoyed all things edible over the centuries. SO… WHAT EXACTLY IS…