Last updated April 3rd 2017
Written by Lisa Geismar
Fresh on the scene this Spring 2017 is the print version of Sybaris, a bold and quirky magazine that reimagines the scope of food photography, culinary traditions and Israeli food culture as we know it. Founded by the artist-designer duo Natasha Boguslavsky and Boris Fabrikant, the magazine is named for an ancient Italian city with a notoriously shameless and gluttonous nature.
The magazine’s cut-and-paste, collage-like spreads can be characterized as whimsical and cheeky at first glance—but there is plenty to uncover and ponder as you dissect the playground of delectable graphics. Sybaris eschews the highly stylized, aesthetic photographs of typical food publications for still life layouts that reveal stories about time, place, and social phenomena.
Naturally, the launch of the magazine will be celebrated with food, drinks and music (at Uganda Tel Aviv). With a mere 250 copies available for the inaugural print edition, lucky readers will open the magazine’s enticing A5 envelope packaging and find images that will test their notions of the Israeli ‘al ha-esh’ (barbecue) tradition, the ostensibly authentic shakshuka breakfast, and more.