A food magazine published in France, Fulgurances is something of an enigma.
The cover clearly states that it was created as “The Almanac of Contemporary Cuisine”, yet the first line of the editor’s note states, “This is not an almanac, but this isn’t really an editorial either.” The physical form of the magazine adds further confusion to the mix, with a wipe-clean plastic cover that feels like it’s designed to sit on the kitchen counter, yet none of the stories inside offer the sort of practical tips or recipes that you’d want to refer to while cooking.
Instead the focus of the magazine is in providing fresh perspectives on food and drink; the food magazine is a well established genre of mainstream publishing, and Fulgurances seems determined to turn that on its head, with insightful and unexpected pieces from within the food world. For example the magazine profiles a teacher living in upstate New York who taught himself to make wine after collecting grapes from vineyards near his house – fermented and bottled in his garage, it’s a deliberately homemade process. Then the next piece is an interview with natural wine expert Pierre Overnoy, “the Pope of biodynamic wine”, who speaks about his influences and the journey that took him to his current position of influence. Spanning the amateur to the expert, Fulgurances is dedicated to stretching definitions and overturning expectations in food and drink, and I hope you’ll be able to discover it for yourself.