We were in Paris a few months ago when some ad agency friends in the French capital turned us on to a new and ground-breaking food magazine and restaurants guide that is blowing up in France at the moment. The magazine is called “Fooding,” and it’s providing a fresh approach — in historically conservative culinary France, at least — to how people think and write about restaurants, dining and food. Its timing coincides with a generational and cultural shift in France (a rebellion, some might say) in how food is prepared and presented within the restaurant dining experience. It’s a big deal because classic French cuisine is amazing, but firmly established and thus, until recently, relatively strict, rigid in its ways, hidebound to traditional methods. Though primarily in French, Fooding (or “Le Fooding”) has a lot of reviews translated in English. We really like the look of the magazine, its layout, design, photography, illustrations and graphics, as the photos from the 2013 edition of the guide below show. And we really appreciate the craft and design of an actual printed magazine, especially now, at a time when so many us consume magazine content online or digitally and — seemingly almost as a reaction to that — he art of the the small-run print magazine is showing a resurgence.