National Geographic serves up FOOD

November 3, 2017, 8:15 am

National Geographic set to serve up food – The brands first stand alone magazine dedicated to every facet of food.
Food for thought, food for living. Food for here, now and beyond…

The latest magazine from National Geographic, National Geographic
Food, will launch on the 30 November in the UK with the aim to celebrate and explore food in every form.

The 164-page National Geographic Food 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-canalmost-taste-it-photography.

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 magazine will champion sustainability, celebrate local culture and people, and present it all with glorious photography and superb storytelling.

Maria Pieri, launch editor and editorial director, 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.”

“National Geographic Food will explore real food, real people and real recipes — the ones you actually make at home — while looking at our often tumultuous relationship with food through great narrative. Food can both unite and divide us, all in good spirits (and with good spirits), of course.”

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 contains thought-provoking features and easy-to-follow recipes by world-renowned contributors including:

• 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 & 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 new magazine is being brought to you by APL Media Limited, which launched and publishes the successful National Geographic Traveller (UK) magazine.


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