Our Campus Media Critic Reads Penn Appetit

Your campus media critic returns, this time with a thoughtful rumination on the fall issue of Penn's food magazine, Penn Appetit.

Well look who's all fancy-schmancy with their glossy paper!  Too good for newsprint, are ya?  We see how it is.  Looking beyond the cover, however, a bit of background:  Penn Appetit is based at the Writers House, and you can pick it up there or on the walk, where people have been distributing the latest issue (the magazine's third) over the past few days.

Let's move on to the magazine's first page, a letter from the editors, where we are impressed to learn that the Penn Appetit-ers have nearly perfect signatures.  (Your media critic is a sucker for good penmanship.)  The first feature in the magazine is a little point-counterpoint of raw vs. cooked food, and we're skipping it, because hello?  Cooked.  Next to it in a nifty chart about how to cure everyday ailments with the stuff you already have in your kitchen: servicey, we like it, bring on the fatty fish.  The photographs throughout the issue are not only professional-looking but pleasing to the eye.  We're all about the pizza on page 7.

The magazine also contains a wine guide, a review of Osteria ("believe the hype"), instructions for eating a Vietnamese dish, recipes, and--holy crap an interview with one of the owners of Capogiro!!!  She says the store at Penn is going to be, and we quote, "much larger, probably twice the size of the 13th Street store."  And they're going to have a limited liquor license=gelato cocktails!  A. maz. ing.

Sorry, we just need a moment to collect ourselves.  Phew.  Ok, so overall, we're not quite sure why Penn needed a magazine dedicated solely to food (much less "UPenn's premiere food magazine"), but we nevertheless predict that Penn Appetit will be a delightful experience for those of you that enjoy reading about and looking at pictures of food.