Exploring Culture and Cuisine with 'Saveur'
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.”
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