Smithsonian Magazine, in its more than 40 years of existence, has rarely been of interest to us foodies. Sure it’s always full of nifty inventions, complicated science and fascinating history, but ...
The labor of magazine-making has never been less glamorous, less stable, or less profitable. Prestige, as the union organizers at Condé Nast have said, doesn’t pay the bills. With the churn of digital ...
What do Jean Prouvé’s Standard chair, Michael Thonet’s No. 14 chair and Philippe Starck’s Louis Ghost chair all have in common, besides being chic places to roost? They’re all recent cover stars for ...
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