Inside the latest issue of National Geographic Traveller Food

National Geographic Traveller Food is packed with authentic travel and food experiences, vivid photography, plus insights and tips to inspire would-be explorers to travel widely, ethically and safely.

Published 7 Jul 2020, 16:58 BST, Updated 6 Nov 2020, 13:15 GMT
Issue 10 (winter 2020) of National Geographic Traveller Food.

Issue 10 (winter 2020) of National Geographic Traveller Food.

Photograph by NATIONAL GEOGRAPHIC TRAVELLER FOOD

The new issue of National Geographic Traveller Food celebrates cheese, in all its many wondrous forms, from the traditional-style Appleby’s Cheshire and the lauded British brie, Baron Bigod, to Continental classics such as gouda, gruyère, pavé d'auge and parmesan.

Elsewhere, the issue explores the Indian city of Bengaluru, home to one of the world’s most exciting vegetarian and vegan scenes, while also offering a snapshot of a foraged feast, Māori-style, in New Zealand. All this, plus the culinary highlights of Taipei, Santa Barbara and Athens.

Don’t miss:


•    Deconstruction: Steak and kidney pie — the secrets of a classic British dish.
•    Recipe Journal: Four chocolate desserts from around the world.
•    In Pictures: The picanterías — historic diners — of Peru’s second city, Arequipa.
•    My Life in Food: Comedian Romesh Ranganathan on Ethiopian cuisine and his mum’s secret spices.
•    Five ways with: Niklas Ekstedt on how best to use kohlrabi.
•    Try it Now: Is this the year to go veggie for Christmas dinner?
•    Make Perfect: Tips for making great fried chicken.
•    The Pioneer: Chef Evgeny Vikentev on modernising Russian cuisine.

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