The eye-tantalizing and mouthwatering pages of Gourmet magazine will no longer be seen on newsstands.
Foodies that used to cuddle in bed with the subscription, or pass time with it at the salon will have to enjoy the magazine’s culinary annotations and delectable pictures on the Internet at gourmet.com.
After 68 years of delivering commentary on food, restaurants, wine and recipes, Conde Nast publications announced Oct. 5 that Gourmet magazine will fold for good due to a severe decline in sales.
Conde Nast is home to many of the world’s most celebrated magazines and Web sites—under its belt are GQ, Allure, The New Yorker and Style.com.
McKinsey & Company, a global management-consulting firm, advised the publisher of Gourmet, former New York Times food critic Ruth Reichi, to cut 25 percent of the magazine’s budget after a three-month study of Conde Nast’s costs.
Due to the frail economy, Gourmet was unable to revive itself from the loss of its main source of income, ad sales and subscribers. The announcement of the magazine’s collapse came as a surprise to devoted followers.
Culinary schools such as the Orlando Culinary Academy were not expecting the world-renowned magazine to end.
“Gourmet [was] an excellent magazine that I have been reading for years,” said OCA ChefBartch. “I didn’t know that the magazine was being discontinued. It comes as a big surprise.”
The academy’s library, like other subscribers of Gourmet, will receive the last issue in November, and can expect to get a copy of the magazine’s in-house rival, Bon Appetite until their subscription is expired.
Conde Nast’s lavish spending habits are just one of the many irritations that caused its financial wound to worsen. According to the New York Times, the publication accommodates all of its top editors and publishers with drivers.
The publication company also provided lunch expenses for staff members, reimbursing them $15 a day for take-out delivered to the office, and freelance writers for the publication have the luxury of staying at upscale hotels like, the W Hotel when working on assignments.
Anna Wintour, editor of Vogue, and Graydon Carter, editor of Vanity Fair, also enjoy extravagant treatment from Conde Nast. However, both of those magazines have steady sales to supports the expenses.
It is a different story for the editors and writers of Modern Bride, Elegant Bride and Cookie, a parenting magazine, since they have folded along with Gourmet.
Unlike most of the print industry, education is doing well. Bartch said when the economy goes bad; people go to school.
Phillip Horton, 23, a third-year history student from Tallahassee, said Gourmet magazine’s fold is not a surprise in today’s economy.
“I certainly don’t have money to waste on any magazine. It is hard enough paying for school, food and gas,” Horton said.
Julia is a bakery employee at Publix on Ocala Road. She refused to give her last name and said she did not know that the magazine was being discontinued in November.
There is no need to mourn the loss of one of America’s best food literary works since the fulfilling commentary and savory photos of Gourmet magazine.
Even though the glossy pages will be no more, the magazine will continue to serve food lovers through the Internet.