Even with technology making it easier to carry around hundreds of books and magazines at once, either with tablets or e-readers, there are many industries that are not ready to give up their physical copies just yet. This blog has previously discussed how the children’s book market is staying successful through the digital age, and chefs are also reluctant to make a full transformation into e-books.
The Montreal Gazette highlighted several chefs and their love of cookbooks – real cookbooks and not just recipes displayed on an e-reader.
Christine Couvelier, chef and food trend expert told the news source that she enjoys the interactive experience of cooking with her iPad – like video clips that accompany recipes. However, she added that some e-readers reformat cookbooks and there’s something special about using a physical copy of the recipe the way the author designed it.
“But there’s something tactile and inspirational and it transports me when I read a cookbook into that author’s kitchen … but when I then come back to my kitchen I’m still there with that person because I have that book with me,” Couvelier said. “I just adore my cookbooks.”
Even celebrity chefs, like Jamie Oliver and “Barefoot Contessa” Ina Garten, still manage to sell millions of books in hardcopy, according to the source. In fact, they have found ways to successfully integrate digital and physical, by having an active online presence and using social media to reach out to their fans.
For companies that are trying to keep paper and documents within their business, investing in professional lamination equipment could be highly beneficial. When it comes to cooking, for example, recipes can be more likely to stand the test of time when they are properly covered. Even quality binding equipment can help pages stay together after multiple uses.
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