Condiment Magazine aims to alter our conceptions of the word “condiment” and in doing so facilitates the creation of a whole new relationship between food, art and reader. Rather than associating itself with images of spices, herbs and other flavoursome meal additives, the magazine unites food with artistic creativity in its multifarious forms.

Materials such as live flowers, felt, plasticine and fruit are used to assemble these creations as they each convey a unique perspective on this fascinating relationship. The Autumn/Winter 2010 issue is Condiment Magazine’s first, and is available from all good newsagencies.

For more information, visit http://www.foodandform.com/