The Magazine for Food Professionals.

Lavishly designed, elegantly presented, Food Arts provides top-of-the market professionals with cutting edge information from the food and beverage industry.

Exceptional recipes and fresh ideas...innovative presentation techniques...business tips and forecasts...news on tabletop, lighting, interior design...hints on where to find special products or produce...restaurant openings and closings...chefs on the move and much more in every issue of Food Arts.

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Read Food Arts Magazine, June 2009 Online

California Greenin’
Wineries embrace eco ethos

Global Goobers
All-American peanuts at home in many cuisines

God Help the Shrimpers
Georgia fleet sinking under sea of imports

The Making of a Foodtown U.S.A.
How a small Hudson River community has grown into a multi-culti gastro belt

Vinegar from Heaven
Aesthetic ascetic: this monk’s both an artisan and best-selling food scribe

Greener Schemer
Chicago chef’s logically ecological restaurant

Dirt Chef
Charleston’s Sean Brock grows his own

The Sourcerer’s Apprentice
Student’s notes on how to find the good stuff

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Food Arts magazine, the 2005 Eddie Gold Medalist in the B2B Foodservice/Hotel category, keeps its readers on the cutting edge with authoritative coverage of trends and industry news that includes the latest and hottest restaurant openings, business-building tips from colleagues, menu and food trends, how-to culinary demos, tabletop and equipment innovations, marketing ideas, and recipes galore.

Published 10 times a year, Food Arts serves the informational needs of the entire full-service segment of the restaurant/hotel industry.

Food Arts readers collectively serve over 13 billion meals annually and 100% of our circulation is by written request. Food Arts reaches over 56,000 full service restaurateurs who are responsible for $125 billion in annual sales.

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