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    Home - Luxury Goods & Services - Bon Appétit delivers inaugural Art & Design issue
    Luxury Goods & Services

    Bon Appétit delivers inaugural Art & Design issue

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    Bon Appétit delivers inaugural Art & Design issue
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    Bon Appétit editor in chief Jamila Robinson is leading the title’s creative evolution. Image courtesy of Condé Nast

    Condé Nast’s Bon Appétit is rethinking the way food is seen and shown with its latest editorial launch, presented by Luxury Daily exclusively.

    The food media title is releasing its first-ever Art & Design issue; on newsstands today, the publication explores how culinary culture intersects with creative fields such as fashion, design and fine art. Helmed by editor in chief Jamila Robinson, the May edition offers readers everything from interviews with contemporary tastemakers to visually striking recipe features that reimagine iconic artworks on the plate.

    In this Q&A, Ms. Robinson shares more on her vision for the new issue and how Bon Appétit continues to evolve its voice for a design-conscious, globally curious audience. Here is the dialogue:

    Bon Appétit's inaugural Art & Design issue hits newsstands on April 22. Image courtesy of Condé Nast Bon Appétit’s inaugural Art & Design issue hits newsstands on April 22. Image courtesy of Condé Nast

    This is BA’s first-ever Art & Design issue. What inspired the creation of this special edition, and why now?
    I’ve wanted to explore food and art long before I began at Bon Appétit, to capture the ways that art influences everything we eat, how paintings are displayed in restaurants, how we photograph cookbooks, how food is a muse for artists and how art is an inspiration for many chefs.

    This issue also gave us an opportunity to show off the talent of our creative team, which is led by Caroline Newton. This team shapes the visual identity of our Bon Appétit and Epicurious, through concepts, illustrations, styling and photography. For the journalists, the Art & Design issue helps to flex a creative muscle.

    Your editor’s letter nods to the idea that “the camera eats first.” From plating to lighting, spatial design and beyond, how has social media and the demand for visually stunning food influenced the luxury dining experience?
    Social media widely distributes images, which makes it possible for people all over the world to participate in a chef’s art, even if they never go to a restaurant.

    In fine dining, it has sped up the trends of plating and styling, such as how sauces are skimmed and drizzled over a plate, how flowers are tweezed between vegetables, or even the challenge of achieving a look of minimalism in plating, which often echoes the complexities of contemporary art. Social media helps to raise the level of aspiration and creativity.

    In “Bite at the Museum,” spring recipes inspired by famous artworks were created in BA’s test kitchen for this issue. What was the genesis of this concept, and how did the team approach translating visual art into food?
    In 2024, we produced a recipe for the multi-layered Mexican dish chocoflan. The blurred layers of the finished dessert reminded us of Rothko paintings, giving off similar reflections that you’d find in the exhibits at the Phipps Collection in Washington, D.C., and Fondation Louis Vuitton in Paris.

    For this issu,e we asked Test Kitchen editors what other pieces of art would make great recipes. The Thiebaud cake was a natural fit for recipe development, by taking an iconic work of art and recrafting it for our senses, and, of course, to be delicious.

    “Color Theory” explores how food hues influence appetite, desire and perception. How can luxury brands leverage color more intentionally, whether on the plate, in packaging or in retail interiors, for instance, to shape consumer experience and emotional response?
    Reds suggest ripeness and appeal, while whites are a canvas and browns give us savory and warmth. Colors are an expression of the natural world.

    While that is important, the Impressionists taught us that a major factor is light. I think sometimes restaurants are too dark to show the full scope of a dish’s beauty.

    Of all the creative values that the team discovered are shared between chefs, other culinary experts and those working in art, fashion and design, which repeatedly rose to the top as this issue came together?
    Food is an art form that we all participate in, and for all artists, whether they are a sculptor, painter or chef, food is always a muse. Whether it’s a chef or a creative team, we are all on this quest for beauty.

    As you look ahead, how do you see Bon Appétit continuing to evolve its cross-disciplinary food coverage?
    Bon Appétit is a brand that creates modern food culture and chronicles how food shapes society. In 2024, we brought back the Drinks issue after a 50-year hiatus (see story).

    We also introduced a Sports issue, because food is so integral to how we watch a game. The Sports issue also explored health, wellness, and featured athletes who also influence what we eat and drink.

    Our Innovation issue took a deep dive into science, technology and sustainability. Food underpins everything humans do, whether that is art, music, fashion, sports, politics, or the economy, so we are going to continue to create impactful journalism at all of these intersections.

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