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How To Pitch: Saveur

This freelance-friendly food magazine craves pitches that bring a 'sense of discovery' to the table

June 3, 2011

The information in this article is current and accurate

Circulation: 330,000
Frequency/Issues per year: Nine issues/year; double issue in January/February, June/July, and August/September

Special issues: January/February is "Saveur 100," a list of the mag's 100 favorite foods, restaurants, drinks, people, places and things. The remaining two or three themed issues are devoted to whatever editors happen to be most excited about at a given time.

Background: Saveur launched in 1994 as a bimonthly magazine. From its first issue, with a cover story devoted to the regional cuisine of Oaxaca, Mexico, Saveur set out to provide perspectives on food that other magazines wouldn't and to delve deeper into regional cuisines and cooking traditions around the world. Saveur readers (61 percent of which are women, with a median age of 51) look at the world food first and are passionately curious about the origins of cuisine; they're people who experience the world through food. The magazine has likewise always been committed to the idea that the best way to understand a culture is through its cooking.


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