National Geographic Traveller Food

National Geographic Traveller Food focuses on where to go, what to see and how to explore the world via unique culinary experiences. Its writers talk to producers, suppliers, farmers, chefs and restaurateurs, and this authentic storytelling is accompanied by so-good-you-can-almost-taste-it photography. Whether it’s uncovering the truth behind a gourmet trend, sharing delicious recipes or taking readers on the bumpy journey from farm to fork, the magazine champions sustainability and celebrates local cultures. Across its pages, National Geographic Traveller Food serves up the latest culinary experiences, shares insight on cultural contexts and offers practical advice, from deconstructing classic dishes and ‘breaking bread’ with families across the globe to meeting the food world’s new pioneers.

TRAVELLER FOOD

CONTRIB UTORS

Editor’s letter

Loaded hash browns • THE CRISP POTATO SNACKS HAVE HAD A MAKEOVER AND NOW COME TOPPED WITH EVERYTHING FROM CRISPY ONIONS TO CAVIAR

GLASGOW • Scotland’s second city celebrates bold, international cusine from Punjabi samosas to seasonal agnolotti

Bagel shops • ROOTED IN THE JEWISH BAKERIES OF 13TH-CENTURY POLAND, THE BELOVED BAGEL HAS SINCE BECOME A CULINARY ICON. HERE ARE FIVE OF THE UK’S BEST PLACES TO EAT THEM

PIEROGI • These Polish dumplings can be filled with cheese, wild mushrooms, fruit or just about anything else you can think of.

Onions • ONE OF THE WORLD’S MOST UBIQUITOUS VEGETABLES, ONIONS ARE CRUCIAL TO MANY BELOVED DISHES, FROM CHICKEN DOPIAZA TO THE FAMED FRENCH SOUP

Full English • THE ENGLISH WHISKY SCENE HAS STEADILY EVOLVED INTO ONE OF THE WORLD’S MOST EXCITING.

FEEL THE HEAT • Fiery wasabi is key to Japanese cuisine, and Yuki and Chiyomi Fujii’s crop is highly prized among the country’s top chefs

Saffron • THIS FRAGRANT SPICE ADDS DEPTH AND A SUBTLE SWEETNESS TO EVERYTHING FROM TRUFFLES TO TEA.

BRAZIL &  BEYOND • The lesser-known South American wine-producing nations of Uruguay, Brazil and Peru are springing some pleasant surprises.

RIDLEY SCOTT • The director of Alien, Blade Runner and Napoleon discusses scrambled eggs, Italian restaurants and his first banana

The taste of spring • THE STAR OF NUMEROUS EASTER DISHES, LAMB IS SUCCULENT AND VERSATILE, AS DELICIOUS PAN-FRIED OR GRILLED AS IT IS COOKED IN AN OVEN, ON A BARBECUE OR EVEN OVER A PIT.

On the  menu • FROM GRILLED SATAY SKEWERS TO A RICH ROGAN JOSH, HERE’S OUR PICK OF THE FINEST LAMB DISHES ON MENUS WORLDWIDE

THE  PIONEER • A LEADING LIGHT IN INDIA’S FARM-TO-TABLE MOVEMENT, VANIKA CHOUDHARY IS TAKING THE COUNTRY’S CUISINE IN A BOLD NEW DIRECTION, WITH A FOCUS ON PRESERVATION AND FORAGED INGREDIENTS.

EAT, DRINK, EXPLORE! • This summer, join us in the heart of London for a weekend dedicated to food and flavours from across the globe. Expect expanded stage areas, new tasting opportunities and a fresh line-up of big-name chefs and culinary personalities. Here are four reasons you won’t want to miss this year’s event…

FOUR CORNERS OF  FLAVOUR • TAKE A TASTING TOUR OF THAILAND’S FOUR FOOD REGIONS: THE NORTH EAST, PACKED WITH PEPPERY FLAVOURS; THE NORTH, WITH A MILDER CUISINE PUNCTUATED BY PORK AND LOCAL GREENS; THE SPICY, SEAFOOD-RICH SOUTH; AND THE COCONUT MILK-LOVING CENTRAL REGION. FROM CHIANG MAI TO TRANG, DISCOVER AN INTRICATE CULINARY PATCHWORK

MORNING GLORY • In the southern city of Trang, breakfast is the most important meal of the day, with queues forming from the early hours for dim sum, crispy pork and sweet fritters. Words: Hannah Summers. Photographs: Ulf Svane

STREETS AHEAD • Bangkok is known for its street food, but it’s also home to innovative and delicious fine-dining restaurants. Some of the city’s most exciting...