|
| editor = [[Ruth Reichl]] (1999–2009)
| editor_title = [[Editor in chief]]
| previous_editor = Gail Zweigenthal (1991–1998)<br />Jane Montant (1980–1991)<br />Earle R. MacAusland (1941–1980)
| staff_writer =
| frequency = Monthly
| category =
| company =
| publisher = Earle R. MacAusland (1941–1980)<ref name="fa2001"/><br />[[Condé Nast Publications|Condé Nast]] (1983–2009)
| firstdate = January 1941<ref name="fa2001">{{cite news|title=America's First Food Magazine Turns 60| url=http://findarticles.com/p/articles/mi_m0EIN/is_2001_August_28/ai_77601425/|work=Business Wire|publisher=FindArticles|date=August 28, 2001| access-date=October 5, 2009|quote=''Gourmet'' founder Earle R. MacAusland acted as editor and publisher from the first issue in 1941 until his death in 1980.|archive-date=October 21, 2009|archive-url=https://web.archive.org/web/20091021112956/http://findarticles.com/p/articles/mi_m0EIN/is_2001_August_28/ai_77601425/|url-status=live}}</ref>
| finaldate = November 2009<ref name="fresh"/>
| finalnumber =
| country = USA
| based = [[New York City]]<ref>{{cite web|title=Gourmet Magazine|url=http://www.cooksinfo.com/gourmet-magazine|work=Cook's Info|access-date=December 5, 2015|archive-date=December 8, 2015|archive-url=https://web.archive.org/web/20151208110408/http://www.cooksinfo.com/gourmet-magazine|url-status=live}}</ref>
| language =
| website = {{URL|https://web.archive.org/*/http://www.gourmet.com/|gourmet.com}}
| issn = 0017-2553
}}
'''''Gourmet''''' magazine was a monthly publication of [[Condé Nast Publications|Condé Nast]] and the first U.S. magazine devoted to food and wine.<ref name="fa2001"/> [[The New York Times]] noted that "''Gourmet'' was to food what ''[[Vogue (magazine)|Vogue]]'' is to fashion."<ref name="clifford1">{{Cite news|url = https://www.nytimes.com/2009/10/06/business/media/06gourmet.html|title = Condé Nast Closes Gourmet and 3 Other Magazines|newspaper = The New York Times|date = 6 October 2009|last1 = Clifford|first1 = Stephanie|access-date = 19 February 2021|archive-date = 28 February 2021|archive-url = https://web.archive.org/web/20210228222022/https://www.nytimes.com/2009/10/06/business/media/06gourmet.html|url-status = live}}</ref> Founded by Earle R. MacAusland (1890–1980), ''Gourmet'', first published in January 1941,<ref>{{cite news|author=Stephanie Clifford|title=Condé Nast to Close Gourmet, Cookie and Modern Bride|url=http://mediadecoder.blogs.nytimes.com/2009/10/05/conde-nast-to-close-gourmet-magazine/?_r=0|access-date=August 3, 2015|work=The New York Times|date=October 5, 2009|archive-date=March 28, 2019|archive-url=https://web.archive.org/web/20190328104100/https://mediadecoder.blogs.nytimes.com/2009/10/05/conde-nast-to-close-gourmet-magazine/?_r=0|url-status=live}}</ref> also covered "good living" on a wider scale, and grew to incorporate culture, travel, and politics into its food coverage. [[James Oseland]], an author and editor in chief of rival food magazine ''[[Saveur]]'', called ''Gourmet'' “an"an American cultural icon.”"<ref name="severson1">{{Cite news|url=https://www.nytimes.com/2009/10/07/dining/07gourm.html|title=Closing the Book on Gourmet|newspaper=The New York Times|date=6 October 2009|last1=Severson|first1=Kim|access-date=18 February 2021|archive-date=19 September 2020|archive-url=https://web.archive.org/web/20200919192542/https://www.nytimes.com/2009/10/07/dining/07gourm.html|url-status=live}}</ref>
The magazine's contributors included [[James Beard]], [[Laurie Colwin]], [[M.F.K. Fisher]], [[Lucius Beebe]], [[George Plimpton]], [[Anita Loos]], [[Paul Theroux]], [[Ray Bradbury]], [[Annie Proulx]], [[Elizabeth David]], [[Madhur Jaffrey]], and [[David Foster Wallace]], whose essay "Consider the Lobster" appeared in ''Gourmet'' in 2004.<ref name="severson1"/>https<ref>{{Cite book|isbn=0375759921|title=Endless Feasts://www.nytimes.com/2009/10/07/dining/07gourm.html Sixty Years of Writing from Gourmet|last1=Reichl|first1=Ruth|year=2003}}</ref><ref>https{{Cite web |url=http://www.amazongourmet.com.s3-website-us-east-1.amazonaws.com/Endlessmagazine/2000s/2004/08/consider_the_lobster.html |title=Archived copy |access-Feastsdate=2021-Writing02-Gourmet18 |archive-Librarydate=2021-03-17 |archive-url=https:/dp/0375759921<web.archive.org/web/20210317202118/ref><ref>http://www.gourmet.com.s3-website-us-east-1.amazonaws.com/magazine/2000s/2004/08/consider_the_lobster.html |url-status=live }}</ref>
On October 5, 2009, Condé Nast announced that ''Gourmet'' would cease monthly publication by the end of 2009, due to a decline in advertising sales<ref name="cease">{{cite news|url=https://money.cnn.com/2009/10/05/news/companies/gourmet_magazine/index.htm|title=Gourmet magazine dies after 70 years| date=October 5, 2009|work= CNNMoney|access-date=May 4, 2010|author=Jessica Dickler|archive-date=April 21, 2010|archive-url=https://web.archive.org/web/20100421110946/http://money.cnn.com/2009/10/05/news/companies/gourmet_magazine/index.htm|url-status=live}}</ref> and shifting food interests among the readership.<ref>{{cite news|title=Gourmet Magazine, 1941–2009: A recipe for obsolescence|newspaper=The Boston Globe|date=October 7, 2009|url= https://www.boston.com/bostonglobe/editorial_opinion/editorials/articles/2009/10/07/gourmet_magazine_1941_2009_a_recipe_for_obsolescence/|access-date = October 7, 2009|archive-date=October 9, 2009|archive-url=https://web.archive.org/web/20091009074936/http://www.boston.com/bostonglobe/editorial_opinion/editorials/articles/2009/10/07/gourmet_magazine_1941_2009_a_recipe_for_obsolescence/|url-status=live}}</ref> Editor [[Ruth Reichl]], in the middle of a tour promoting the ''Gourmet Today'' cookbook, confirmed that the magazine's November 2009 issue, distributed in mid-October, was the magazine's last.<ref name="fresh">{{cite web|title=Ruth Reichl: A New Book And The End Of 'Gourmet'| url=https://www.npr.org/templates/transcript/transcript.php?storyId=113758495|publisher=[[NPR]]|work=[[Fresh Air]]|date=October 14, 2009|access-date=October 16, 2009|archive-date=October 19, 2009|archive-url=https://web.archive.org/web/20091019200046/http://www.npr.org/templates/transcript/transcript.php?storyId=113758495|url-status=live}}</ref>
The ''Gourmet'' brand continues to be used by Condé Nast for book and television programming and recipes appearing on [[Epicurious|Epicurious.com]].<ref name="cease"/> Since the end of its regular run, Condé Nast has also used the ''Gourmet'' brand in a series of special edition magazines, covering niches ranging from grilling and Italian food, to quick recipes, holiday foods, and comfort foods.
==History==
===Founding and early years===
[[File:1941-January-Gourmet.png|thumb|First issue of ''Gourmet'', January 1941]]
''Gourmet'' was founded by Earle MacAusland who went on to serve as publisher and editor in chief for nearly forty years.<ref name="fa2001"/> Its first issue, dated January 1941, announced that the new magazine was to be for “the"the honest seeker of the summum bonum of living.”"<ref name="kimball1">{{Cite news|url=https://www.nytimes.com/2009/10/08/opinion/08kimball.html|title=Opinion | Gourmet to All That|newspaper=The New York Times|date=8 October 2009|last1=Kimball|first1=Christopher|access-date=18 February 2021|archive-date=8 January 2021|archive-url=https://web.archive.org/web/20210108123909/https://www.nytimes.com/2009/10/08/opinion/08kimball.html|url-status=live}}</ref> ItIts main competitor at the time was ''[[American Cookery]]'', formerly the Boston Cooking School Magazine, also known as the “Boston Cooking-school Magazine Of Culinary Science And Domestic Economics”, which had been published since 1896.<ref name="VanHemert"/> The Boston Cooking Magazine was founded by S.S. Pierce, a man who MacAusland took a lot of inspiration and lessons from. Much of the content was similar – articles on food, recipes by the magazine, recipes submitted by readers, recipes requested by readers and advice sought by readers. But ''American Cookery'' was illustrated in black-and-white, printed on newsprint, with smaller pages and content focused on America. ''Gourmet'' was upscale, slick, in color, with a focus on Europe and New York City, and most of its recipes carrying French names.<ref name="Nolan"/> In 1947, ''American Cookery'' closed, in part due to the rise of ''Gourmet''.<ref name="kimball1"/> From 1945 to 1965, ''Gourmet''{{'}}s offices were located in the [[Plaza Hotel]], in New York.<ref name="cooksinfo1">{{Cite web|url=https://www.nytimescooksinfo.com/2009gourmet-magazine|title=Gourmet Magazine|access-date=2021-02-19|archive-date=2021-03-01|archive-url=https:/10/08web.archive.org/opinionweb/08kimball20210301064903/https://www.htmlcooksinfo.com/gourmet-magazine|url-status=live}}</ref> In 1965, the magazine established its own test kitchen.<ref name="cooksinfo1"/>
[[James Beard]] came on as an editor at ''Gourmet'' in the 1940s, becoming its restaurant critic in 1949. He left in 1950 after feuding with MacAusland, but returned in 1969.<ref name="cooksinfo1"/> At some point, [[Craig Claiborne]] worked as a receptionist.<ref name="cooksinfo1"/>
The publication introduced two popular features: “You Asked for It!”, in which the magazine's staff answered recipe requests from readers, and “Sugar and Spice,” which allowed readers to respond to each other’s queries. In the 1950s, the magazine transitioned from illustration to photography under the supervision of Jane Montant, who would go on to become the magazine’s executive editor from the early 1960s to 1980, and its editor in chief from 1980 to 1991.<ref>https://www.culinaryhistoriansny.org/past-events/gourmet-magazine-the-last-word-in-taste-ten-years-later/</ref> ▼
▲The publication introduced two popular features: “You"You Asked for It! ”, " in which the magazine's staff answered recipe requests from readers, and “Sugar"Sugar and Spice, ”" which allowed readers to respond to each other’sother's queries. In the 1950s, the magazine transitioned from illustration to photography under the supervision of Jane Montant, who would go on to become the magazine’smagazine's executive editor from the early 1960s to 1980, and its editor in chief from 1980 to 1991.<ref> {{Cite web|url=https://www.culinaryhistoriansny.org/past-events/gourmet-magazine-the-last-word-in-taste-ten-years-later/ |title=Gourmet Magazine: The Last Word in Taste, Ten Years Later|access-date=2021-02-19|archive-date=2021-01-19|archive-url=https://web.archive.org/web/20210119074621/https://www.culinaryhistoriansny.org/past-events/gourmet-magazine-the-last-word-in-taste-ten-years-later/|url-status=live}}</ref>
===Subsequent years===
MacAusland died in 1980.<ref name="cooksinfo1"/> Condé Nast bought the magazine in 1983. Montant remained editor in chief until 1991, when she retired. During Montant's tenure, ''Gourmet'''s circulation rose from 671,000 to 895,000.<ref>{{Cite news |last=Pace |first=Eric |date=2002-01-14 |title=Jane Montant, 85, Former Editor in Chief of Gourmet Magazine |language=en-US |work=The New York Times |url=https://www.nytimes.com/2002/01/14/nyregion/jane-montant-85-former-editor-in-chief-of-gourmet-magazine.html |access-date=2023-05-12 |issn=0362-4331}}</ref> Montant was succeeded by Gail Zweigenthal, who has been working at the magazine since 1965.<ref>{{Cite news |date=1991-03-07 |title=THE MEDIA BUSINESS; A New Editor for Gourmet |language=en-US |work=The New York Times |url=https://www.nytimes.com/1991/03/07/business/the-media-business-a-new-editor-for-gourmet.html |access-date=2023-05-12 |issn=0362-4331}}</ref>
Condé Nast bought the magazine in 1983.
In January of 1999, it was announced that Ruth Reichl would leave her post as restaurant critic of ''[[The New York Times]]'' to become editor in chief of ''Gourmet''. (Reichl had joined the ''Times'' in 1993; previously, she had been the restaurant critic for ''[[The Los Angeles Times]]''.) ''Gourmet'' then had a circulation of about 880,000.<ref> {{Cite news|url = https://www.nytimes.com/1999/01/26/business/the-media-business-times-critic-will-become-editor-of-gourmet.html|title = THE MEDIA BUSINESS; Times Critic Will Become Editor of Gourmet|newspaper = The New York Times|date = 26 January 1999|last1 = Kuczynski|first1 = Alex|access-date = 19 February 2021|archive-date = 16 August 2021|archive-url = https://web.archive.org/web/20210816154843/https://www.nytimes.com/1999/01/26/business/the-media-business-times-critic-will-become-editor-of-gourmet.html?searchResultPosition=15 |url-status = live}}</ref> Reichl was seen to raise the ambition level of ''Gourmet'', introducing stories on such subjects as the plight of migrant tomato pickers in Florida, not-so-sustainably farm-raised salmon, and the ethical questions generated by boiling lobsters alive (in David Foster Wallace's now widely read piece "Consider the Lobster .") .<ref> {{Cite web|url = https://www.startribune.com/ruth-reichl-s-memoir-shows-the-egregious-excess-of-gourmet-magazine/509646192/ |title = Ruth Reichl's memoir shows the egregious excess of Gourmet magazine|website = [[Star Tribune]]|access-date = 2021-02-19|archive-date = 2021-04-15|archive-url = https://web.archive.org/web/20210415090404/https://www.startribune.com/ruth-reichl-s-memoir-shows-the-egregious-excess-of-gourmet-magazine/509646192/|url-status = live}}</ref> The magazine went on to win a number of National Magazine and James Beard Awards, and, with Houghton Mifflin Harcourt publishers, brought out ''The Gourmet Cookbook'' in 2004.<ref> {{Cite news|url = https://www.nytimes.com/2004/09/29/dining/a-6pound-1040page-cookbook-with-big-ambitions-to-match.html |title = A 6-Pound, 1,040-Page Cookbook, with Big Ambitions to Match|newspaper = The New York Times|date = 29 September 2004|last1 = Powell|first1 = Julie|access-date = 19 February 2021|archive-date = 26 January 2018|archive-url = https://web.archive.org/web/20180126004636/http://www.nytimes.com/2004/09/29/dining/a-6pound-1040page-cookbook-with-big-ambitions-to-match.html|url-status = live}}</ref> The book featured 1,200 recipes published in the magazine over the previous 60 years.<ref> {{Cite web|url=http://www.houghtonmifflinbooks.com/features/gourmet/ |title=The Gourmet Cookbook edited by Ruth Reichl|access-date=2021-02-19|archive-date=2020-07-04|archive-url=https://web.archive.org/web/20200704003312/http://www.houghtonmifflinbooks.com/features/gourmet/|url-status=live}}</ref> (In 2002, the [[Modern Library]] published ''Endless Feasts: Sixty Years Of Writing From Gourmet''.)<ref>{{Cite web|url=https://aux.avclub.com/ruth-reichl-editor-endless-feasts-sixty-years-of-wri-1798197526|title=Ruth Reichl, Editor: Endless Feasts: Sixty Years of Writing from Gourmet|date=28 May 2002 |access-date=2021-02-19|archive-date=2019-11-23|archive-url=https://web.archive.org/web/20191123101637/https://aux.avclub.com/ruth-reichl-editor-endless-feasts-sixty-years-of-wri-1798197526|url-status=live}}</ref> ▼
The magazine poured extensive resources into developing and testing recipes, with 12 test-kitchen chefs and an in-house photographer. Food costs alone ran to over $100,000 a year.<ref name="doomed"> {{Cite web|url = https://www.eater.com/2019/3/29/18285307/ruth-reichl-memoir-save-me-the-plums-excerpt-gourmet-website |title = Ruth Reichl on Why Gourmet's Website Was Doomed from the Start|date = 29 March 2019|access-date = 19 February 2021|archive-date = 20 November 2020|archive-url = https://web.archive.org/web/20201120212544/https://www.eater.com/2019/3/29/18285307/ruth-reichl-memoir-save-me-the-plums-excerpt-gourmet-website|url-status = live}}</ref> ▼
The English journalist and food writer [[Jay Rayner]] noted that "Working for ''Gourmet'' was like flying the Atlantic first class. It ruined you for other food magazines. It wasn't just the pay, which could be multiple dollars per word. It was also the awe inspiring heft of the operation: the way food photography events were organised like they were Hollywood movie shoots, complete with casting calls and on-site catering; the attentions of the many editors; the pursuit by dreaded fact checkers."<ref>{{Cite web|url = https://www.theguardian.com/lifeandstyle/wordofmouth/2009/oct/05/food-and-drink-magazines|title = Gourmet magazine to close|website = [[TheGuardian.com]]|date = 5 October 2009|access-date = 19 February 2021|archive-date = 17 August 2021|archive-url = https://web.archive.org/web/20210817231908/https://www.theguardian.com/lifeandstyle/wordofmouth/2009/oct/05/food-and-drink-magazines|url-status = live}}</ref>
▲In January of 1999, it was announced that Ruth Reichl would leave her post as restaurant critic of ''[[The New York Times]]'' to become editor in chief of ''Gourmet''. (Reichl had joined the ''Times'' in 1993; previously, she had been the restaurant critic for ''[[The Los Angeles Times]]''.) ''Gourmet'' then had a circulation of about 880,000.<ref>https://www.nytimes.com/1999/01/26/business/the-media-business-times-critic-will-become-editor-of-gourmet.html?searchResultPosition=15</ref> Reichl was seen to raise the ambition level of ''Gourmet'', introducing stories on such subjects as the plight of migrant tomato pickers in Florida, not-so-sustainably farm-raised salmon, and the ethical questions generated by boiling lobsters alive (in David Foster Wallace's now widely read piece "Consider the Lobster.")<ref>https://www.startribune.com/ruth-reichl-s-memoir-shows-the-egregious-excess-of-gourmet-magazine/509646192/</ref> The magazine went on to win a number of National Magazine and James Beard Awards, and, with Houghton Mifflin Harcourt publishers, brought out ''The Gourmet Cookbook'' in 2004.<ref>https://www.nytimes.com/2004/09/29/dining/a-6pound-1040page-cookbook-with-big-ambitions-to-match.html</ref> The book featured 1,200 recipes published in the magazine over the previous 60 years.<ref>http://www.houghtonmifflinbooks.com/features/gourmet/</ref>
In January 2008, ''Gourmet'' launched its own website. (Its content had previously been funneled into [[Epicurious]].) The site included stories, reviews, videos, recipes, and archival material dating to the magazine’smagazine's launch in 1941. Contributors included [[John T. Edge]], [[Michael Pollan]], [[Eric Ripert]], [[Heston Blumenthal]], and [[Colman Andrews]].<ref> {{Cite web|url=https://www.savannahnow.com/article/20080115/NEWS/301159938 |title=Gourmet magazine launches Web site|access-date=2021-02-19|archive-date=2021-08-17|archive-url=https://web.archive.org/web/20210817001343/https://www.savannahnow.com/article/20080115/NEWS/301159938|url-status=live}}</ref> Reichl had been lobbying Condé Nast for a standalone ''Gourmet'' site since 1999. (To the chagrin of the magazine's staff, ''Gourmet'' {{' }}s recipes would continue to appear on the Epicurious site.)<ref >https: name="doomed"/ /www.eater.com/2019/3/29/18285307/ruth-reichl-memoir-save-me-the-plums-excerpt-gourmet-website</ref> ▼▲The magazine poured extensive resources into developing and testing recipes, with 12 test-kitchen chefs and an in-house photographer. Food costs alone ran to over $100,000 a year.<ref>https://www.eater.com/2019/3/29/18285307/ruth-reichl-memoir-save-me-the-plums-excerpt-gourmet-website</ref>
===Closure===
▲In January 2008, ''Gourmet'' launched its own website. (Its content had previously been funneled into [[Epicurious]].) The site included stories, reviews, videos, recipes, and archival material dating to the magazine’s launch in 1941. Contributors included [[John T. Edge]], [[Michael Pollan]], [[Eric Ripert]], [[Heston Blumenthal]], and [[Colman Andrews]].<ref>https://www.savannahnow.com/article/20080115/NEWS/301159938</ref> Reichl had been lobbying Condé Nast for a standalone ''Gourmet'' site since 1999. (To the chagrin of the magazine's staff, ''Gourmet'''s recipes would continue to appear on the Epicurious site.)<ref>https://www.eater.com/2019/3/29/18285307/ruth-reichl-memoir-save-me-the-plums-excerpt-gourmet-website</ref>
On October 5, 2009, [[Condé Nast Publications]] CEO [[Chuck Townsend]] announced that, as part of the continuing fallout from the economic downturn of 2008, the magazine would cease monthly publication; the company, he said, "willwould "remain committed to the brand, retaining ''Gourmet''’s{{'}}s book publishing and television programming, and ''Gourmet'' recipes on [[Epicurious]]. We will concentrate our publishing activities in the epicurean category on ''[[Bon Appétit]]''."<ref name="Nolan">{{cite web|url=http://gawker.com/5374446/the-wrath-of-mckinsey-conde-nast-to-fold-gourmet-three-others |title=The Wrath of McKinsey: Conde Nast To Fold ''Gourmet'', Three Others |last=Nolan |first=Hamilton |date=5 October 2009 |access-date=6 October 2009 |work=The Gawker.com |url-status=dead |archive-url=https://web.archive.org/web/20091007231159/http://gawker.com/5374446/the-wrath-of-mckinsey-conde-nast-to-fold-gourmet-three-others |archive-date=7 October 2009 }}</ref> Townsend acknowledged the difficulties for magazines in the wake of the economic meltdown of 2008.<ref>https: name="clifford1"//www.nytimes.com/2009/10/06/business/media/06gourmet.html</ref> Reichl noted, "Our biggest advertising categories were automotive, banking, beauty, travel, high-end appliances and virtually that whole market was hit.”<ref>{{Cite web|url=https://www.eater.com/2019/3/20/18273245/ruth-reichl-eater-upsell-interview|title=Ruth Reichl Relives the Golden Age of 'Gourmet' in New Memoir|date=20 March 2019|access-date=19 February 2021|archive-date=18 August 2021|archive-url=https://web.archive.org/web/20210818080233/https://www.eater.com/2019/3/20/18273245/ruth-reichl-eater-upsell-interview|url-status=live}}</ref> The decision to close the magazine was unexpected; the chef and restaurateur [[Alice Waters]] is said to have nearly cried when she heard the news of ''Gourmet''{{'}}s demise.<ref>https: name="clifford1"//www.nytimes.com/2009/10/06/business/media/06gourmet.html</ref> (The magazine's circulation was about 980,000.)<ref>https: name="clifford1"//www.nytimes.com/2009/10/06/business/media/06gourmet.html</ref>
In the aftermath of the announcement that ''Gourmet'' was folding, a new [[cookbook]], ''Gourmet Today'', released a few weeks before the news, saw a significant spike in sales.<ref name=gourbook>{{ cite news |author=Andriani, Lynn |title=With mag's last issue on newsstands, sales of new book are up |url=http://www.publishersweekly.com/article/CA6703579.html?&rid=#CustomerId#&source=link |work=PublishersWeekly.com |date=October 26, 2009 |access-date=October 27, 2009 |archive-date=November 12, 2009 |archive-url=https://web.archive.org/web/20091112001311/http://www.publishersweekly.com/article/CA6703579.html?&rid=#CustomerId |url-status=live }}</ref> The cookbook included over 1,000 recipes for everything from vegetable dishes to [[cocktails]].<ref name=gourbook/>
In December of 2009, the 3,500 cookbooks in ''Gourmet''’s{{'}}s research library were acquired by the Fales Library of [[New York University]].<ref>{{Cite web|url = https://dinersjournal.blogs.nytimes.com/2009/12/15/nyu-gets-gourmets-cookbook-library/|title = N.Y.U. Gets Gourmet's Cookbook Library|date = 15 December 2009|access-date = 19 February 2021|archive-date = 18 August 2021|archive-url = https://web.archive.org/web/20210818070716/https://dinersjournal.blogs.nytimes.com/2009/12/15/nyu-gets-gourmets-cookbook-library/?searchResultPosition=11|url-status = live}}</ref>
In September of 2010, Condé Nast revived the brand as an app,<ref name="VanHemert">{{cite web |last1=VanHemert |first1=Kyle |title=Gourmet Live: The Delicious New Gourmet Magazine For the iPad |url=https://gizmodo.com/5645996/gourmet-live-the-delicious-new-gourmet-magazine-for-the-ipad |website=Gizmodo |access-date=April 8, 2019 |date=September 23, 2010 |archive-date=November 19, 2018 |archive-url=https://web.archive.org/web/20181119173627/https://gizmodo.com/5645996/gourmet-live-the-delicious-new-gourmet-magazine-for-the-ipad |url-status=live }}</ref> but stopped updating it two years later.
In 2019, Reichl published ''Save Me the Plums'', a memoir of her time at ''Gourmet''.<ref>{{Cite news|url = https://www.nytimes.com/2019/04/09/books/review/ruth-reichl-save-me-the-plums.html|title = Ruth Reichl Dishes on the Last Days of Gourmet Magazine|newspaper = The New York Times|date = 9 April 2019|last1 = Betts|first1 = Kate|access-date = 19 February 2021|archive-date = 8 November 2020|archive-url = https://web.archive.org/web/20201108000014/https://www.nytimes.com/2019/04/09/books/review/ruth-reichl-save-me-the-plums.html|url-status = live}}</ref>
==Editors==
*Pearl V. Mezelthin (1941–1943)
*[[Earle R. MacAusland]] (1943–1980)<ref name="fa2001"/>
*Jane Montant (1980–1991)<ref>{{cite news | url=https://articleswww.latimes.com/2002archives/la-xpm-2002-jan/-17/local/-me-passings17.3-story.html | title=Jane Montant, 85; Led ''Gourmet'' Magazine in Period of Growth | work=[[Los Angeles Times]] | date=January 17, 2002 | access-date=2009-10-05 | archive-date=2010-05-15 | archive-url=https://web.archive.org/web/20100515112533/http://articles.latimes.com/2002/jan/17/local/me-passings17.3 | url-status=live }}</ref>
*Gail Zweigenthal (1991–1998)<ref>{{cite news | title= A New Editor for ''Gourmet'' | work= [[The New York Times]] | url= https://www.nytimes.com/1991/03/07/business/the-media-business-a-new-editor-for-gourmet.html | date= March 7, 1991 | access-date= October 5, 2009 | archive-date= July 15, 2011 | archive-url= https://web.archive.org/web/20110715013245/http://www.nytimes.com/1991/03/07/business/the-media-business-a-new-editor-for-gourmet.html | url-status= live }}</ref>
*Ruth Reichl (1999–2009)<ref>{{cite news | title= Times Critic Will Become Editor of ''Gourmet'' | work= [[The New York Times]] | url= https://www.nytimes.com/1999/01/26/business/the-media-business-times-critic-will-become-editor-of-gourmet.html | date= January 26, 1999 | access-date= October 5, 2009 | author= Alex Kuczynski | archive-date= July 15, 2011 | archive-url= https://web.archive.org/web/20110715012013/http://www.nytimes.com/1999/01/26/business/the-media-business-times-critic-will-become-editor-of-gourmet.html | url-status= live }}</ref>
==Expansion into television==
''[[Gourmet's Diary of a Foodie]]'' premiered on [[PBS]] in October 2006.<ref>{{Cite web|url = https://www.imdb.com/title/tt0840866/|title = Gourmet's Diary of a Foodie (TV Series 2006– )|website = [[IMDb]]|date = 7 October 2006|access-date = 19 February 2021|archive-date = 15 August 2021|archive-url = https://web.archive.org/web/20210815073255/https://www.imdb.com/title/tt0840866/|url-status = live}}</ref> The series won a [[James Beard Foundation Award]] in 2008.<ref>{{Cite web|url=https://www.jamesbeard.org/awards/search?year=&keyword=diary+of+a+foodie|title=Awards Search | James Beard Foundation|access-date=2021-02-19|archive-date=2021-12-06|archive-url=https://web.archive.org/web/20211206202257/https://www.jamesbeard.org/awards/search?year=&keyword=diary+of+a+foodie|url-status=live}}</ref> In October 2009, ''[[Gourmet's Adventures With Ruth]]'' premiered on [[PBS]] as a follow-up to ''Gourmet'''s ''Diary of a Foodie.''<ref>{{cite news |author=Moses, Lucia |title=Gourmet Preps TV Show |url=http://www.mediaweek.com/mw/content_display/news/local-broadcast/e3i0b8d80b2eaaf47700c9ee67c94c506ab |work=MediaWeek.com |date=August 17, 2009 |access-date=August 23, 2009 |archive-date=August 20, 2009 |archive-url=https://web.archive.org/web/20090820214826/http://www.mediaweek.com/mw/content_display/news/local-broadcast/e3i0b8d80b2eaaf47700c9ee67c94c506ab |url-status=live }}</ref> The show featured Reichl visiting cooking schools around the world with well-known chefs.
==See also==
==External links==
* [{{webarchive|url=https://web.archive.org/web/20110211040736*/http://www.lastdaysofgourmetgourmet.com/|title=''Gourmet Photos from the last days of Gourmet]Magazine''}}
* [https://web.archive.org/web/20110211040736/http://www.lastdaysofgourmet.com/ Photos from the last days of ''Gourmet'']
* [http://www.gourmet.se/ ''Gourmet Magazine'' Sweden]
{{Condé Nast Publications}}
[[Category:FoodCulture andof drinkthe magazinesUnited States]]
[[Category:Defunct food and drink magazines published in the United States]]
[[Category: MagazinesDefunct magazines published in New York City]] ▼[[Category:Monthly magazines published in the United States]]
[[Category:Defunct Condé Nast magazines]]
[[Category:Magazines disestablished in 2009]]
[[Category:Wine magazines]]
▲[[Category:Magazines published in New York City]]
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