The new issue of Things explained wellthe Post magazine dedicated to recounting and “explaining well” individual themes about which we all seem to have a lot to learn, will be released in a few days: it’s called What we eatand from today can be ordered by subscribers and subscribers to Postahead of its release in bookstores on November 13th.
Previous issues have dealt with publishing, gender issues, drugs, justice, geography, theater, newspapers, Natale, Olympics, politics in the United States e Twentieth-century Italywhile the theme of this one is food. In recent years, attention to what we eat, how we eat it, the products we use, their origin and the various steps that brought them to our tables has greatly increased, also thanks to the media coverage acquired by everything related the kitchen. But beyond a specific momentary interest, the importance of nutrition also concerns attention to one’s health and to the economic and environmental sustainability aspects of food production.
In addition to the description of individual foods that have been talked about a lot for different reasons, such as avocado, synthetic meat, palm oil, pasta, rice, and explanations and stories regarding them, What we eat It also examines and addresses aspects related to nutrition more generally: eating disorders, children’s pickiness, product expiry dates, the sometimes excessive importance attributed to counting calories in diets. But also the story of gummy bears, the problem of noisy restaurants, or why in cooking shows and videos things aren’t done but are “got done”.
To the people who read the Post and they support it with their subscription this time too we have gratefully dedicated the opportunity to buy in advance What we eat and to receive it at home two weeks before its release in bookstores (with delivery costs borne by the Post). Things It can also be pre-ordered in online bookstores Amazon, Feltrinelli e IBS (with deliveries starting from November 13th): or you can start asking for it at your bookstores, precious accomplices of the success of the first issues, and where we also hope to see you in the presentations that we are scheduling for the next few months.
Also this number of Things it was designed by the Tomo Tomo studio and published by the Iperborea publisher. The illustrations are by Pavel Popov, and the guest authors with their stories and reflections are Dario Bressanini, Rosario Pellecchia, Anna Prandoni and Caterina Zanzi. Nicola Sofri edited and coordinated the publication, and the people of the editorial staff of Post they worked on everything else. We hope you enjoy learning more about what we eat and how we eat it.
What We Eat: A Cheeky Dive into Our Culinary Choices
Ah, Post magazine! Where learning meets eye-rolling revelations about the absurdities of modern life—like why avocado toast is the black hole of millennials’ wallets. Well, brace yourselves, food aficionados! The latest issue—entitled What We Eat—is about to tickle your taste buds and maybe your funny bone. It comes hot off the press on November 13th, but you can pre-order it like a sensible human with foresight. Click here and beat the culinary rush!
Food for Thought
This isn’t just another magazine churning out recipes—though let’s be honest, if I never see another Instagrammed avocado, I might just unfollow humanity. This edition seeks to crack the nut (or find the perfect almond) on what we eat, why we eat it, and the utterly bonkers culture surrounding our food choices. Previous issues ranged from publishing to gender issues, so they’re flexing those editorial muscles exploring our gastronomical quirks!
From Picky Eaters to Gummy Bears
In this deep dive into the culinary abyss, the magazine examines not just the food—like our beloved palm oil or synthetic meat—but also the nutty stories behind them. Ever wondered how gummy bears became the unofficial mascot of childhood? Or why tapping your fork on your glass at a restaurant gets you nowhere except probably the chef’s wrath? This issue addresses it all! You’ll learn about children’s pickiness like it’s a new Olympic sport and the absurd artistry of cooking shows where things mysteriously ‘get done.’ I mean, how about a show called “Reality in the Kitchen,” where burnt toast is celebrated?
Nutrition & Sustainability: It’s a Wild World
Beyond just what’s on our plates, this edition digs deep into our obsession with nutrition, the never-ending scuffle with calorie counting, and a serious look at eating disorders—let’s face it, it’s not all cupcakes and rainbows. The environmental impact? Oh, they’ll take that apart faster than a child at a buffet! It’s crucial we understand what goes into our food and the journey it takes to end up in front of us, preferably without a side of guilt.
The Joy of Pre-Orders and Bookstores
But wait, there’s more! Subscribers to Post can pre-order this culinary treasure two weeks ahead of public release, as if they’re VIPs in the world of food journalism. And for those who prefer physical bookstores—who doesn’t love the smell of freshly printed paper as you gawk at the latest culinary insights—you can request it there too. But don’t blame me if they side-eye you for asking about the book instead of the fine wine selection.
Aesthetic & Editorial Magic
The visual charm is thanks to the talented Tomo Tomo studio and the whimsical illustrations by Pavel Popov. Dario Bressanini, Rosario Pellecchia, Anna Prandoni, and Caterina Zanzi all lend their voices, so expect a medley of insights that could make even Gordon Ramsay raise an eyebrow, and not just because he heard someone say “overcooked.”
So, What Are You Waiting For?
Let’s sum it all up—What We Eat isn’t just another food magazine; it’s a ride through our culinary habits, full of laughter and “did I really just read that?” moments. So, whether you’re a foodie, a casual snacker, or just someone who enjoys a laugh at the absurdity of life, this issue promises to deliver—one bite-sized story at a time.
