Savour was born amidst the coronavirus lockdown. Being out of school, I had a lot of time on my hands, so I picked up cooking again, and started to write and submit articles to a handful of magazines.

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Naturally, my writing gravitated towards the topic of food, but I quickly realized that conventional food journalism had its limits. It was often repetitive --- the same words and descriptive sentences adapted to describe another dish. Moreover, they all tended to focus on the food, its ingredients, its preparation.

 

And so I thought, where is the value in that? Writing about food should have more significance, it should be able to capture the injection of experience, the installation of a personality, the infusion of a life story.

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While the food is the focus of mainstream food journalism, the stories behind the food are often more interesting, moving, and valuable. Story-telling is the quintessence of Savour, and I believe that it's that particular focus on a narrative that sets us apart from other food magazines.

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With Savour, I'm on a mission to deliver my interpretation of food journalism.

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Lauren Zhou

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