After 70 years of setting the standard for epicurean living, Gourmet magazine ceased publication in October at the order of its parent, Conde Nast. The magazine cultivated its exalted reputation by a devotion to lush photography, lengthy writing by famed authors, and finely crafted and often complex recipes. The commitment to such quality, and the name of the magazine itself, made it an aspirational and indulgent read for generations of gourmands who understood that food—eating it, cooking it, reading about it—was an art. Despite the subsequent rise of many other food magazines and blogs—often more focused on quick, simple, low-cost recipes than on literary food writing—Gourmet built a strong and diverse brand with books, websites, and television shows, and boasted nearly one million subscribers. Zócalo invites former Gourmet editors Ruth Reichl and Laurie Ochoa and former Gourmet writer Jonathan Gold to look back at the history of Gourmet, the culture it sparked, and the future of the Gourmet brand and American food writing.