Lucky Peach x Thickness

McSweeney's’ Fetishized Gastronomy Journal Gets Intimate with the Erotic Comic Book Collective

“A lot of indie cartoonists were playing with tropes in comics but it was always horror or cyberpunk or Dungeons & Dragons; it felt like porn wasn’t something that most were checking out,” says Ryan Sands, co-founder of comic anthology Thickness, who alongside artist Michael Deforge curates this graphic panorama of sexual desire. “For this installment, Michael and I approached our stable of contributors and asked them to turn their gaze and brushes to the fraught intersection of food and sex.” The fetishistic depictions are featured in this preview of the eighth issue of food quarterly, Lucky Peach. Founded by Momofuku’s David Chang and cookbook author Peter Meehan, it is published by the San Francisco-based literary powerhouse, McSweeney’s, obsessing on a single theme for each issue, in this case, gender. “Our goal was to present a blur of quick takes on the theme across sexual proclivities with some of our favorite cartoonists,” explains Sands, who gathered artists including Jonny Negron, Angie Wang and Brandon Graham to create the daring series, supporting new talent with his publishing house, Youth in Decline. “We’re interested in the off-kilter stuff. I like to try and not think of Lucky Peach as a food publication when I can,” adds Walter Green, the magazine’s Art Director. “Ideally, it is a place where illustrators feel like they can experiment. My dream is to eventually do an issue where we do not commission any drawings of food.”

Lucky Peach, the Gender issue is published on September 10.

(Read More)


No comments have been added yet

Add A Comment

You must be logged in to comment


    Max Snow: Ghost of the Pale Horse

    The New York Artist Captures the Spirit of Long Island for a Fourth of July Exhibition

    “It’s an assemblage of vignettes about metamorphosis, the journey of the spirit from one realm to the next,” explains photographer Max Snow about his first film, made in collaboration with Montauk’s bohemian haven, The Surf Lodge. Snow tapped America’s master composer Philip Glass—an old friend—for an eerie minimalist soundtrack to this meditation on one of the East Coast’s most arresting spots. The New York-based artist regularly plunders mythology to inform his imagery, and here sought to highlight the “original soul of the place” by eliminating any man-made items from the footage, aside from clothes, and cast classic-looking beauty Loulou Robert as his modern siren Hero to an unseen and lost Leander. “She has duende, something that cannot be put into words,” Snow says of his French protagonist who was the muse of Dutch duo Inez & Vinoodh in V magazine’s March 2012 issue. The video arose from his summer-long artist residency and collaboration with the beach-side hotspot, resulting in a capsule collection of men’s clothing and an exhibition to be mounted over Independence Day weekend. Snow is married to stylist-of-the-moment Vanessa Traina and has been building his resumé over the past few years, with exhibitions at Colette in Paris and Marina Gisich in St. Petersburg. How will he celebrate today’s federal holiday? On the South Fork, he says, “blowing shit up,” as per his annual tradition.

    (Read More)

    Salmon Smoker

    Inside the Secluded World of London's Renowned Artisanal Fishmonger Hansen & Lydersen

    Director Nikolaj Belzer hones in on the idiosyncratic owner of famed artisanal salmon smokery Hansen & Lydersen, Ole-Martin Hansen, in his latest short, produced by Everything is Okay and Freunde von Freunden. Using a recipe dating back to 1923 and handed down through generations of Norwegian fishmongers, Hansen provides his tender salmon to leading London restaurants such as Yotam Ottolenghi’s Nopi, Hakkasan’s Sake No Hana and Terence Conran's boutique hotel-restaurant the Boundary. Living in a secluded, self-built urban cabin above his warehouse smokery in the center of Stoke Newington, Hansen works singlehandedly with each piece of sustainably farmed salmon from the British Faroe Islands. “I like to have as little as possible in here,” explains Hansen of his premises, “so it is a space for thinking, for ideas to develop.” Skinning, deboning, salting and finally smoking each fish with his traditional blend of juniper-infused hay, the former Sound Arts and Design student even plays improvised classical scores on the piano while the salmon smokes. "When I first met Ole he immediately struck me as a fascinating character,” says Belzer. “His approach is much more than just a working method, it is an attitude, a way of life."

    (Read More)

Previously In gastronomy

View Full gastronomy Archive