Food Magazines

There are so many magazines and so many editors out there that you have to be different - Carine Roitfeld

Food Magazines

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A New Generation of Food Magazines Thinks Small, and in Ink

Shayne Chammavanijakul, a student at the University of Illinois at Urbana-Champaign, felt let down by the way some magazines depicted Asian cuisines — framed as alien, styled with visual clichés and oversimplified. So she started her own.

Last summer, between her freshman and sophomore years, she fried corn chips and rolled burritos at Chipotle, saving her wages to pay a few contributors. She gathered enough financial and editorial support from friends and family to print 10,000 copies of the first issue of Dill, packed with articles about noodle dishes, from Indonesian soto ayam to Filipino pancit puso.

“We present things in a way that isn’t sensational,” said Ms. Chammavanijakul,…

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Last Updated : Thursday, May 10, 2018