Noah Fecks and Paul Wagtouicz are photographers in New York City who share a desire to re-create, cook and capture some of the best recipes of the 20th Century that they either missed the first time around, or want to relive in their tiny East Village kitchen.
Every week they select and prepare, guided by the season, 2-5 recipes from a single issue of Gourmet magazine. Their photographs, alongside favorite advertisements from the issue and other bits of historical context, offer a glimpse of their wonder and pleasure in the entire experience. With an emphasis on whole ingredients and unaltered foods, they’re going to eat their way through all 815 issues.
See more of what they do:
Noah and Paul’s first book, looking at the American century in recipes, with numerous chefs and food writers creating modern takes on dishes inspired by the years 1901 to 2000, is being published with Allegra Ben-Amotz at Touchstone, in Fall 2013
Logo and hand lettering: Lauren Hom