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THE JOURNAL FOLLOWED ITALIAN CUISINE, TRAVEL AND
CULTURE ACROSS ITS ENTIRE BREADTH, DELVING INTO
EARLY WRITTEN HISTORY YET GIVING RECIPES FROM
ITALY'S AND AMERICA'S HOTTEST CUCINA NOUVA CHEFS.
THE JOURNAL'S ARTICLES DISCUSSED THE "MOTHER
CUISINE" OF THE WESTERN WORLD. THEY COVERED ALL
ASPECTS OF ITALIAN CUISINE; BOOK, RESTAURANT AND
WINE REVIEWS PROFILES OF FAMOUS CHEFS, HISTORY,
CUSTOMS AND CULTURE; 20+ ITALIAN RECIPES PER ISSUE.
SUBSCRIBERS TO THE PUBLICATION ENJOYED A SERIOUS
INTEREST IN ITALY. WITH AN AVERAGE AGE RANGE OF
30-50 AND AVERAGE INCOME OF $60,000+, THEY USE
THEIR DISCRETIONARY INCOME ON VACATION AND TRAVEL
TO ITALY AND ABROAD AND ON EXPENSIVE WINES AND
COFFEES TO COMPLIMENT THEIR FAVORITE ITALIAN
RECIPES.
MANY COLLECT FINE ART AND SEEK MUSEUMS IN THEIR
TRAVELS AND TOURS OF THE FABULOUS COUNTRY. MANY
COLLECT COOKBOOKS AND PURCHASE SPECIAL KITCHEN
APPLIANCES TO ENHANCE THEIR CULINARY SKILLS.
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