Saveur [MAGAZINE SUBSCRIPTION] [PRINT]
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Saveur [MAGAZINE SUBSCRIPTION] [PRINT]
Saveur [MAGAZINE SUBSCRIPTION] [PRINT] Reviews
I came across Saveur by accident, and initially I just flipped through it at the office, mostly for 5-10 seconds, and then put it down and went on with work.
Recently, I was back into cooking and reading about the culinary world big time, and viola, a stack of Saveur is still sitting there at the corner, piling up.
I gave it a thorough look through, and I was amazed how I have missed this little gem for such a long time, it has information about interesting ingredients, stories, histories, and more.
I definitely enjoyed the article on Salmon, and the reference by someone here about it being like the National Geographic for food, is definitely not too far off.
If you are like me, and like to know about things and not just looking to find recipes, this magazine will wow you.
Someone else said that it encourages travel, and I think that should be the way it is.
Think about it, even if you have the recipe for this interesting dish that you want to try, and lets say you found the ingredients, how do you know if it is going to be authentic?
I love travel and this magazine does adds my determination to go travel.
Saveur got a new Editor-in-Chief in 2006, when Colman Andrews (one of the original founding crew from the magazine’s inception) stepped down after long-running battles with the new corporate ownership (World Publications out of Winter Park Florida.) Andrews was a curmudgeon, and a brilliant iconoclast. For years, he refused to run an image of a turkey on the cover of the November issue, to the displeasure of the newsstand sales dept. He was replaced by James Oseland, a contributor and Associate Editor at the magazine (one of his first acts was to run a picture of a turkey on the cover of the November issue – get it?) Saveur has fallen on tough times. Since most ad budgets for the food category are gobbled up by Rachel Ray, Gourmet, BonAppetit, Food and Wine and the like, Saveur is left with table scraps, and issues are skinny. Photography and art direction have always been first rate, and Oseland builds on this tradition with his passion for food photos that border on pornography, they are so luscious) But a shift in focus from Andrews’ euro-centric vision to Oseland’s more pan-asian outlook (he is the author of an excellent book on Indonesian cuisine, “Spice Islands”) leaves something in translation as these themes don’t resonate as heartily with Saveur’s core audience. But he does seem to be attracting some younger, more urban readers. (Somehow, images of sweaty, grimy cooks behind-the-scene in a Bombay restaurant doesn’t stir my soul for Indian food, though.) There is one bright spot – a greater focus on Asia has lightened up Saveur’s previous artery-clogging fare. The editorial staff write for themselves mainly, so if you share their vision, then you’ll love Saveur. (A special issue in 2007 was all about Chicago for instance, which happens to be Oseland’s home town.) And other reviewers are spot-on about the recipes – if you don’t live in NYC, you’ll have trouble handily finding ingredients such as chicken feet, although they do reference websites for you to source things via mail-order. Wine coverage since Andrews left is scattershot and cursory – Oseland isn’t a wine drinker, and wine stories compete for precious editorial space in these lean times for magazine advertising. I give Saveur high marks for uniqueness. If you do subscribe, pair Saveur’s mineral, flinty undertones with a more practical, off-dry recipe holder such as Everyday with Rachel Ray or Southern Living.
I have been subscribing to this magazine for just over two years now and can easily say that Saveur is my favourite food magazine. I love the fact that it has such a strong international focus and brings in great visuals with each article. If you are looking for a magazine with loads and loads of recipes in it this might not be the magazine for you but if you are interested in reading well-written articles that may impart new knowledge and insights Saveur is the right fit. Of all the magzines I subscribe to this is definitely one of those magazines that I actually anticipate its arrival every month. Top quality magazine!
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