If ever there was a magazine that covered food and its impact on culture to the very bones (boiling them down to make a nice stock), it's Gastronomica.
I'd seen Gastronomica at a few newsstands, but it didn't look like a traditional foodie magazine. There are few if any recipes inside and the paper is thick, heavy, almost too high quality.
I caved in and bought the Winter issue. Wow. Among the articles - a discussion of how the language of food and of sex merge; a poem to Jacques Pépin: and an exploration of what might be the first technological kitchen gadget - a large antique clockwork device that turned the spit in 18th century kitchens.
You can read one of the more interesting articles on-line. How do sumo wrestlers get so big? The answer is chankonabe, a chunky meat or fish and vegetable stew that they cook for their main meal of the day. Johnathon Deutch investigates the gastro-lore and actuality of a sport that without ritual would be "two fat men hugging" in Chunky Soup: The Sumotori Diet.
The theme is picked up by Merry White in the next article, Feeding Your Face: Fan Fare and Status at a Sumo Tournament, but you'll have to hunt the magazine down to read it.