{"id":3965,"date":"2017-11-02T11:36:55","date_gmt":"2017-11-02T11:36:55","guid":{"rendered":"https:\/\/aplmedia.co.uk\/?p=3965"},"modified":"2020-05-03T19:44:26","modified_gmt":"2020-05-03T18:44:26","slug":"national-geographic-set-serve-national-geographic-food","status":"publish","type":"post","link":"https:\/\/aplmedia.co.uk\/national-geographic-set-serve-national-geographic-food\/","title":{"rendered":"National Geographic set to serve up National Geographic Food"},"content":{"rendered":"[fusion_builder_container background_color=&#8221;&#8221; background_image=&#8221;&#8221; background_parallax=&#8221;none&#8221; enable_mobile=&#8221;no&#8221; parallax_speed=&#8221;0.3&#8243; background_repeat=&#8221;no-repeat&#8221; background_position=&#8221;left top&#8221; video_url=&#8221;&#8221; video_aspect_ratio=&#8221;16:9&#8243; video_webm=&#8221;&#8221; video_mp4=&#8221;&#8221; video_ogv=&#8221;&#8221; video_preview_image=&#8221;&#8221; overlay_color=&#8221;&#8221; overlay_opacity=&#8221;0.5&#8243; video_mute=&#8221;yes&#8221; video_loop=&#8221;yes&#8221; fade=&#8221;no&#8221; border_size=&#8221;0px&#8221; border_color=&#8221;&#8221; border_style=&#8221;&#8221; padding_top=&#8221;20&#8243; padding_bottom=&#8221;20&#8243; padding_left=&#8221;&#8221; padding_right=&#8221;&#8221; hundred_percent=&#8221;no&#8221; equal_height_columns=&#8221;no&#8221; hide_on_mobile=&#8221;no&#8221; menu_anchor=&#8221;&#8221; class=&#8221;&#8221; id=&#8221;&#8221;][fusion_builder_row][fusion_builder_column type=&#8221;1_1&#8243; last=&#8221;yes&#8221; spacing=&#8221;yes&#8221; center_content=&#8221;no&#8221; hide_on_mobile=&#8221;no&#8221; background_color=&#8221;&#8221; background_image=&#8221;&#8221; background_repeat=&#8221;no-repeat&#8221; background_position=&#8221;left top&#8221; hover_type=&#8221;none&#8221; link=&#8221;&#8221; border_position=&#8221;all&#8221; border_size=&#8221;0px&#8221; border_color=&#8221;&#8221; border_style=&#8221;&#8221; padding=&#8221;&#8221; margin_top=&#8221;&#8221; margin_bottom=&#8221;&#8221; animation_type=&#8221;&#8221; animation_direction=&#8221;&#8221; animation_speed=&#8221;0.1&#8243; animation_offset=&#8221;&#8221; class=&#8221;&#8221; id=&#8221;&#8221;][fusion_text]<strong>Food for thought, food for living. Food for here, now and beyond\u2026<\/strong><\/p>\n<p>LONDON (2 November 2017): National Geographic has today unveiled a brand new magazine dedicated to celebrating every facet of food. <em>National Geographic Food <\/em>(UK) 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.<\/p>\n<p>Whether it\u2019s 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.<\/p>\n<p>Each month, <em>National Geographic Food<\/em> 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.<\/p>\n<p>The first issue launches on the 30 November and will contain thought-provoking features and easy-to-follow recipes by world-renowned contributors. Don\u2019t miss:<\/p>\n<ul>\n<li><strong>Fish files<\/strong>: top chef Mitch Tonks looks at sustainable seasonal fish and how to prepare it<\/li>\n<li><strong>Breaking bread<\/strong>: dining with families and experiencing\u00a0cuisines around the world<\/li>\n<li><strong>Five ways with\u2026 Harissa<\/strong>: Sabrina Ghayour looks at five interesting ways to use Harissa<\/li>\n<li><strong>The protein debate:<\/strong> can you get all the protein you need without eating meat?<\/li>\n<li><strong>Food &amp; You<\/strong>: health and nutrition, including how readers changed their diet to eliminate eczema<\/li>\n<li><strong>Recipe<\/strong>: how to make pho. A failsafe way to cook this Vietnamese staple at home.<\/li>\n<li><strong>Meet the pioneers<\/strong>: a chef who\u2019s pioneering the food scene. This month, Ben Chapman on fusing authentic Thai dishes with UK ingredients.<\/li>\n<\/ul>\n<p>Maria Pieri, launch editor and editorial director, <em>National Geographic Food<\/em>, said: \u201cEach 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\u2019ll aim to debunk the myths and go behind the scenes, talking to producers, suppliers, farmers, chefs, restaurateurs, nutritionists\u2026 and family cooks, too.\u201d<\/p>\n<p>National Geographic Food will explore real food, real recipes made at home by real people. As part of the first issue, the magazine will feature kitchen hacks from their readers and industry experts and invite foodies, gourmands and home chefs to share their favourite kitchen secrets on twitter. The best and most unusual tips will feature in the next issue planned for early next year. In addition, respondents have the chance of winning a one-night stay on a B&amp;B basis for two people sharing at the Pal\u00e9 Hall in Wales and appearing in the magazine.<\/p>\n<p>The new magazine is being brought to you by »ÆÉ«ÊÓƵ, which launched and publishes the successful <em>National Geographic Traveller<\/em> (UK) magazine. The magazine will retail for \u00a34.30. As an introductory offer, readers have the opportunity to subscribe to the first three issues for \u00a33.<\/p>\n<p><strong><u>Fast facts<\/u><\/strong><\/p>\n<p><strong>On sale date:<\/strong> 30 November 2017.<br \/>\n<strong>Price:<\/strong> \u00a34.30; special offer for first issue: \u00a33. Subscription offer \u00a33 for 3 issues.*<br \/>\n<strong>Frequency:<\/strong> 12 issues a year<br \/>\n<strong>Find out more at:<\/strong> <em><a href=\"http:\/\/natgeofood.co.uk\/\" target=\"_blank\" rel=\"noopener\">natgeofood.co.uk<\/a><\/em><br \/>\n<strong>Twitter\/Instagram\/Facebook\/Pinterest:<\/strong> @NatGeoFoodUK<\/p>\n<h3>Notes<\/h3>\n<p><strong>National Geographic Food <\/strong>is published under license by<strong> »ÆÉ«ÊÓƵ (<\/strong><a href=\"https:\/\/aplmedia.co.uk\/\">aplmedia.co.uk<\/a><strong>) <\/strong>from National Geographic Partners in Washington, D.C.<\/p>\n<p><strong>About National Geographic Partners LLC<\/strong><br \/>\nNational Geographic Partners LLC (NGP), a joint venture between National Geographic and 21st Century Fox, is committed to bringing the world premium science, adventure and exploration content across an unrivaled portfolio of media assets. NGP combines the global National Geographic television channels (National Geographic Channel, Nat Geo WILD, Nat Geo MUNDO, Nat Geo PEOPLE) with National Geographic\u2019s media and consumer-oriented assets, including National Geographic magazines; National Geographic studios; related digital and social media platforms; books; maps; children\u2019s media; and ancillary activities that include travel, global experiences and events, archival sales, licensing and e-commerce businesses. Furthering knowledge and understanding of our world has been the core purpose of National Geographic for 129 years, and now we are committed to going deeper, pushing boundaries, going further for our consumers \u2026 and reaching over 760 million people around the world in 172 countries and 43 languages every month as we do it. NGP returns 27 percent of our proceeds to the nonprofit National Geographic Society to fund work in the areas of science, exploration, conservation and education. For more information visit <a href=\"http:\/\/www.natgeotv.com\/\" target=\"_blank\" rel=\"noopener\">natgeotv.com<\/a> or <a href=\"https:\/\/www.nationalgeographic.com\/\" target=\"_blank\" rel=\"noopener\">nationalgeographic.com<\/a>, or find us on\u00a0<a href=\"https:\/\/www.facebook.com\/natgeo\/?fref=ts\" target=\"_blank\" rel=\"noopener\">Facebook<\/a>,\u00a0<a href=\"http:\/\/www.twitter.com\/natgeochannel\" target=\"_blank\" rel=\"noopener\">Twitter<\/a>,\u00a0<a href=\"http:\/\/www.instagram.com\/natgeochannel\" target=\"_blank\" rel=\"noopener\">Instagram<\/a>,\u00a0<a href=\"https:\/\/plus.google.com\/+NatGeo\/posts\" target=\"_blank\" rel=\"noopener\">Google+,<\/a>\u00a0<a href=\"https:\/\/www.youtube.com\/natgeo\" target=\"_blank\" rel=\"noopener\">YouTube<\/a>,\u00a0<a href=\"https:\/\/www.linkedin.com\/company\/national-geographic-society?trk=top_nav_home\" target=\"_blank\" rel=\"noopener\">LinkedIn<\/a>\u00a0and\u00a0<a href=\"https:\/\/www.pinterest.com\/nationalgeographic\/\" target=\"_blank\" rel=\"noopener\">Pinterest<\/a>.<\/p>\n<p>&nbsp;<\/p>\n<h3>Contact<\/h3>\n[\/fusion_text][\/fusion_builder_column][fusion_builder_column type=&#8221;1_2&#8243; last=&#8221;no&#8221; spacing=&#8221;yes&#8221; center_content=&#8221;no&#8221; hide_on_mobile=&#8221;no&#8221; background_color=&#8221;&#8221; background_image=&#8221;&#8221; background_repeat=&#8221;no-repeat&#8221; background_position=&#8221;left top&#8221; hover_type=&#8221;none&#8221; link=&#8221;&#8221; border_position=&#8221;all&#8221; border_size=&#8221;0px&#8221; border_color=&#8221;&#8221; border_style=&#8221;&#8221; padding=&#8221;&#8221; margin_top=&#8221;&#8221; margin_bottom=&#8221;&#8221; animation_type=&#8221;&#8221; animation_direction=&#8221;&#8221; animation_speed=&#8221;0.1&#8243; animation_offset=&#8221;&#8221; class=&#8221;&#8221; id=&#8221;&#8221;][fusion_text]<em>For press enquires:<\/em><\/p>\n<p>Mongoose Agency<br \/>\n<a href=\"mailto:natgeofood@mongooseagency.com\">natgeofood@mongooseagency.com<\/a><\/p>\n<p>Jo Long-Pockett.<em> T: 0207 842 3261<br \/>\n<a href=\"mailto:Jo.long-pockett@mongooseagency.com\">Jo.long-pockett@mongooseagency.com<\/a><br \/>\n<\/em><\/p>\n<p>Lauren Gray. <em>T: 0207 842 3227<br \/>\n<a href=\"mailto:Lauren.gray@mongooseagency.com\">Lauren.gray@mongooseagency.com<\/a><br \/>\n<\/em><\/p>\n<p>Sandra Vernuccio.<em> T: 0207 842 3265<br \/>\n<a href=\"mailto:Sandra.Vernuccio@mongooseagency.com\">Sandra.Vernuccio@mongooseagency.com<\/a><br \/>\n<\/em>[\/fusion_text][\/fusion_builder_column][fusion_builder_column type=&#8221;1_2&#8243; last=&#8221;yes&#8221; spacing=&#8221;yes&#8221; center_content=&#8221;no&#8221; hide_on_mobile=&#8221;no&#8221; background_color=&#8221;&#8221; background_image=&#8221;&#8221; background_repeat=&#8221;no-repeat&#8221; background_position=&#8221;left top&#8221; hover_type=&#8221;none&#8221; link=&#8221;&#8221; border_position=&#8221;all&#8221; border_size=&#8221;0px&#8221; border_color=&#8221;&#8221; border_style=&#8221;&#8221; padding=&#8221;&#8221; margin_top=&#8221;&#8221; margin_bottom=&#8221;&#8221; animation_type=&#8221;&#8221; animation_direction=&#8221;&#8221; animation_speed=&#8221;0.1&#8243; animation_offset=&#8221;&#8221; class=&#8221;&#8221; id=&#8221;&#8221;][fusion_text]<em>For editorial enquiries:<br \/>\n<a href=\"mailto:editorial@natgeofood.co.uk\">editorial@natgeofood.co.uk<\/a><\/em><\/p>\n<p><em>Editorial director:<\/em><br \/>\nMaria Pieri. <em>T: <\/em><em>+44 (0) 20 7253 9906<br \/>\nmaria.pieri@natgeofood.co.uk<\/em><\/p>\n<p><em>For magazine sales enquiries:<br \/>\n<\/em>Matthew Midworth. <em>T: +44 (0) 20 7253 9909.<br \/>\n<\/em>Matthew Jackson. <em>T: +44 (0) 20 7253 9909<br \/>\n<a href=\"mailto:sales@natgeofood.co.uk\">sales@natgeofood.co.uk<\/a><\/em>[\/fusion_text][\/fusion_builder_column][\/fusion_builder_row][\/fusion_builder_container]\n","protected":false},"excerpt":{"rendered":"<p>National Geographic has today unveiled a brand new magazine dedicated to celebrating every facet of food. National Geographic Food (UK) 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.<\/p>\n","protected":false},"author":4,"featured_media":3966,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[22],"tags":[147],"class_list":["post-3965","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-22","tag-national-geographic-food"],"acf":[],"_links":{"self":[{"href":"https:\/\/aplmedia.co.uk\/wp-json\/wp\/v2\/posts\/3965","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/aplmedia.co.uk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aplmedia.co.uk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aplmedia.co.uk\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/aplmedia.co.uk\/wp-json\/wp\/v2\/comments?post=3965"}],"version-history":[{"count":0,"href":"https:\/\/aplmedia.co.uk\/wp-json\/wp\/v2\/posts\/3965\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aplmedia.co.uk\/wp-json\/wp\/v2\/media\/3966"}],"wp:attachment":[{"href":"https:\/\/aplmedia.co.uk\/wp-json\/wp\/v2\/media?parent=3965"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aplmedia.co.uk\/wp-json\/wp\/v2\/categories?post=3965"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aplmedia.co.uk\/wp-json\/wp\/v2\/tags?post=3965"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}