About The Apex Gastronomy Chronicle
The Apex Gastronomy Chronicle is a daily food journal covering the whole planet: what people eat, where, how it is cooked and who grows it. It is published in English and Spanish.
The desks
Every story is handled by one of seven desks, and each desk signs its pieces:
- Trade Desk — Brands, chains and the business of food
- Field Desk — Harvests, catches and raw material
- Eater Desk — Chefs, restaurants and hospitality
- Kitchen Desk — Recipes and home cooking
- Drinks Desk — Wine, coffee, beer and spirits
- Wellbeing Desk — Eating well and food science
- World Desk — Food as it is told in each region
How we cover
The desks read the international specialised food press from every continent, every few minutes, around the clock. A story only enters the paper if it is genuinely about food, complete, recent and properly illustrated; ten deterministic filters enforce that on every single piece.
Each piece is rewritten in-house: the facts, names, figures and quotations of the original reporting are kept intact; the prose is our own.
Dates
Fresh stories carry the time our desk published them. Stories from our archive show the date they were originally reported. We do not redate old news.
Sources and attribution
Our reporting draws on the international specialised press. We do not link out and we do not run press releases, sponsored content or advertising. Recipes come from the structured recipe data their publishers make public.
Corrections
If a story is wrong, off-topic, or misdated, it is removed or corrected as soon as a reader tells us. Reply to any edition of our letter to reach the desk.
Translation
Menus and stories are translated automatically from the English edition with an open-source engine running on our own servers. Where a translation is not ready yet, the English original is shown.