A magazine geared toward the subculture of those interested, fascinated, and obsessed with the chemistry of food. I chose to title the magazine 'Glucose' because it bridges the gap between science and food. Glucose is a monosaccharide sugar that provides energy and 'food' to most plant and animal life. By referencing an ingredient on a molecular level, it marries the elegant art of food with the structured formality of science.
Special thanks to my father, Michael Garey and his restaurant, The Lazy Lobster of Longboat, for posing as Alton Brown in my main article spread and cover. Photos on the left side of the table of contents, editor's letter, first spread of consumer reviews, within the 'Thermochemical Joy of Cooking' article, and the first spread of the 'How do you like your Steak' article were taken/supplied by myself. Others were supplied by William's Sonoma and Creative Commons.