Okay so I know I'm producing a fashion magazine here, but let's just pretend for a second that I wasn't. In an alternate universe, I believe a cooking magazine is the way to go, not only because of my love of food, but also I love the art behind visually orchastrating food spreads. It's an art form, I swear.
Cooking/food magazine
The content is very food based. It contains recipes for how to cook often complex and creative meals. Since no one wants a whole magazine on basic recipes they already know how to make, the food must stand out from other sources. The recipes are straight to the point and detailed, complemented by vibrant pictures of the food that look appealing and visually attractive. Some issues may contain guide-like articles on kitchen tips and advice for hosting food-related events. The pictures must be enticing enough to make people want to make the recipe and the recipes must be clear enough so that even beginners can follow along.
The magazine’s cover focuses on the most appealing or creative recipe within the magazine. The picture is usually shot from a high angle so the audience gets an accurate scale of the food that they are making. Close-ups of the chefs' hands are included when demonstrating the cooking process. The colors are saturated to draw the readers’ eyes in and the food is often perfectly situated to an unrealistic standard for the sake of aesthetic. The focus is not on celebrity personalities but on the array of different food so the layouts and spreads of the magazine are centered around the meals.
This food magazine Bon Appetit is very visually based, with the intention to be aesthetically pleasing. The pictures on the cover and within the spread or minimalist and often taken against black or wooden backgrounds, which places focus on the food. The recipes contain a twist that separates them from other recipes from other cooking books, which intrigues readers into buying this magazine rather than a similar one. The spread uses artistic technique that emphasizes the visually appealing aspect of the spread like bright colors in the photographs of the food. The writing is noticeably shorter in comparison to the pictures of the food, with concise instructions that are easy to follow.
In allrecipes, the magazine mixes recipes with more conversational cooking advice. The magazine’s photos are less artistic, but still appealing to the eyes with a relatively simplistic mise-en-scene. This emphasizes the food rather than what’s around the food, and the high angle shots give an idea of the measurements of the recipe. The recipes in this magazine are more simplistic and capable of being recreated by the average beginner chef, whereas the other example is a bit more advanced. Also, the cover page of this magazine contains tags as to what to expect in the magazine, which aims to draw readers in.
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