National Geographic is launching a new magazine dedicated to celebrating every facet of food.
The monthly magazine will bring to life the great storytelling ethos of the National Geographic brand in the food arena, combining practical recipes, insightful reports and you-can-almost-taste-it-photography.
And they're engaging with readers by gathering real recipes and food stories via social media. By sharing your kitchen hacks on Twitter, you could win a one-night stay on a B&B basis for two people sharing at the Palé Hall in Wales and appear in the magazine. So get those thinking caps on.
Maria Pieri, launch editor and editorial director at National Geographic Food, said: “Each and every one of us has our own unique tastes and we aim to explore the in-depth relationship we have with food.
"From origin to delivery, junk food to gourmet, food trends to trending food and wellness to wastage, we’ll aim to debunk the myths and go behind the scenes, talking to producers, suppliers, farmers, chefs, restaurateurs, nutritionists… and family cooks, too.”
Whether it’s the truth behind a trend, a secret history unveiled, a favourite recipe to covet or the bumpy journey from farm to fork, the 164-page magazine will champion sustainability, celebrate local culture and people, and present it all with glorious photography and superb storytelling.
Each month, National Geographic Food will share the brand values of National Geographic, through compelling narratives. The magazine will bring with it thought, insight and practical hands-on things to do. It will meet the people and try the recipes, uncover the food and its provenance, while discovering more about the science behind what we eat and how its prepared or cooked.
The first issue launches on the 30 November and will contain thought-provoking features and easy-to-follow recipes by world-renowned contributors. Don’t miss:
• Fish files: top chef Mitch Tonks looks at sustainable seasonal fish and how to prepare it
• Breaking bread: dining with families and experiencing cuisines around the world
• Five ways with… Harissa: Sabrina Ghayour looks at five interesting ways to use Harissa
• The protein debate: can you get all the protein you need without eating meat?
• Food and You: health and nutrition, including how readers changed their diet to eliminate eczema
• Recipe: how to make pho. A failsafe way to cook this Vietnamese staple at home.
• Meet the pioneers: a chef who’s pioneering the food scene. This month, Ben Chapman on fusing authentic Thai dishes with UK ingredients.
The magazine is priced £4.30. As an introductory offer, readers have the opportunity to subscribe to the first three issues for £3.
Find out more at natgeofood.co.uk