Article: 20050101010

Title: A HUNDRED MORE

20050101010
200501010010
Saveur_20050101_0012_081_0010.xml
A HUNDRED MORE
You were expecting maybe the SAVEUR 17?
1075-7864
Saveur
Bonnier
FIRST
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WHEN THIS MAGAZINE was in its early days, a friend asked me, “Aren’t you afraid you’re going to run out of things to write about?” I answered that I thought not—that as long as folks around the world continued to cook and eat, I was sure we’d find plenty of stories to do.
COLMAN ANDREWS
Illustrations
8

A HUNDRED MORE

FIRST

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SCALA/ART RESOURCE, N.Y.
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The Bread of Moscow by Ilya Mashkov (1881-1944).
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You were expecting maybe the SAVEUR 17?

WHEN THIS MAGAZINE was in its early days, a friend asked me, “Aren’t you afraid you’re going to run out of things to write about?” I answered that I thought not—that as long as folks around the world continued to cook and eat, I was sure we’d find plenty of stories to do. But I have to admit that the question comes back to haunt me every spring, when we start thinking seriously about our next SAVEUR 100. How long, I can’t help wondering, can this go on? Haven’t we already discovered all the wondrous kitchen tools, versatile vegetables, forgotten books, obscure noodle bars, and first-class whiskies? Are we beating a dead hors d’oeuvre?

Then our list begins to take shape. Our editors (and designers) come in with recent finds, treasures from their travels, new ways of looking at old friends. Our interns, young and enthusiastic, throw in their ideas, bringing energy and fresh points of view to the process. And pretty soon, there they are again, four score and 20 choices, lined up and ready

to be arrayed on our pages. We haven’t run out of things to write about after all.

They’re always a motley lot, of course, our selections. This year, for instance, we’ve got a poem (number 54—and please note that the numbers assigned to items are not rankings; they’re just an organizing device), a mystery novel (70), an aroma (25), and a legend (86). We’ve got cool wine (75) and hot coffee (52); a fireplace grill (58) and some bamboo cutting boards (73); places to eat in India (43), Canada (60), and Spain (20), among other nations. And we’ve got a kind of accidental running theme. That happens to us sometimes: without really meaning to, we choose a number of items that illuminate or at least refer to some current phenomenon. This time, the phenomenon is carbohydrates (69) or, rather, the war on same—and our response is to celebrate them in abundance. That’s why this issue is full of pasta, fried food, desserts, and, most of all, bread. The staff of life. Loved by the staff of SAVEUR.

COLMAN ANDREWS