Saveurpublishes nine issues per year, with double issues in January/February, June/July, and August/September. Each issue is packed with information that not only explores international gastronomy, but the cultures behind food from around the world.
“The view of the world’s cuisines that we provide is both egalitarian and wide-ranging,” Beth Kracklauer, deputy editor of the magazine tells mediabistro in the latest “How to Pitch for PR” feature. As an example of the type of stories the magazine is interested in, Kracklauer looks at a recent feature on American BBQ that goes “beyond typical backyard grilling.”
Saveur is wide open for pitches, and looks forward to getting info about new products, restaurants, and books for its annual “Saveur 100″ issue in January/February.
For more information about pitching Saveur, including who to contact and how, click here. [sub reqd]