1, "Gastronomica" was founded in 2001, in this academic journal, you won't see any beautiful photos of the table and home-cooked recipes, instead of absurd gestures of pictures and a series of esoteric academic articles. Covering topics such as design, art, and social movements, Gastronomica's articles trace the origins of food, focus on current food production and food consumption, and attempt to analyze political, economic, and social issues through the study of trends in human eating.

2. Meatpaper offers an interesting look at the meat of things we are already familiar with. Each issue covers topics such as the rise of meat jelly, the art of steak and even all sorts of weird meats, so if you're a meat lover, this magazine is your bible.

3. Chickpea is just that, a magazine created specifically for vegetarians. In the magazine you can see a variety of delicious vegetarian dishes created with seasonal fruits and vegetables, allowing more people to explore the infinite possibilities of vegetarian cuisine and enjoy a natural attitude to eating.

4. DinerJournal not only focuses on food and drink, but also on how to inspire readers to cook. In addition to providing a variety of recipes, the magazine also pays close attention to the development of local handmade food, such as New York's local cheese factories and ramen noodle shops.