Peer Pitch & Concept Refinement Chart
CATEGORY | DETAILS |
Film OR Magazine | Magazine |
Genre | Cooking |
Target Audience (Be specific) | Middle-Aged and older people interested in cooking and family traditions |
What is your concept? (Be thorough & specific. Review the links on Blackboard) | Grandma’s Kitchen The concept for this magazine is a cooking magazine that features different people, specifically older people, who have traditional recipes they want to share with people nationwide. Each issue of this magazine is set to feature seasonal recipes with the cover story focusing on a person of older age with traditional cooking experience. I plan on interviewing my grandma and focusing on her renowned apple pie for my feature story. This issue will be the November issue and highlight Thanksgiving food and my grandma’s Thanksgiving traditions. The pictures included will be of my grandma to focus on the interview portion and pictures of the pie she bakes while talking to me. In terms of the magazine’s continuation, we plan on making the feature story different each month by allowing readers to write in with their family history and interviews. |
How did you conceive the idea for this concept? | While thinking about my family’s Thanksgiving Day traditions and how we won’t be able to continue them until next year, my grandma’s apple pie came to mind. She always brags about it and refuses to tell anyone the recipe. That led me to think of some way for my grandma to get to make an apple pie and not have it go to waste. |
What do you believe is unique about your concept? | This concept would be open to writers from all cultures and backgrounds and wouldn’t feature extremely similar meals. This would also allow room for exploration into history in terms of traditional food in different cultural backgrounds. |
Why do you believe this product will be of interest to your audience? | We hope this magazine will help expose readers to various cultural recipes and traditions as well as real people with completely different backgrounds from their own. Everyone has their own story to tell and we hope readers will take interest to that along with new recipes they may have never been introduced to before. |
FEEDBACK RECEIVED FROM PEERS
| History of food; how some recipes came to be because of food scares Talk about different meals around the country for the same holidays Use national holidays as fillers Appeal to health-conscious people with different versions of recipes Possibly offer plant-based options Offer a short-cut version
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I pitched the idea for my magazine and received feedback from the class. The majority of the feedback I received was positive, and my concept was liked by the general population. I did have some input about how I could potentially widen my audience. One of these specific ideas was to include multiple options of recipes to encompass healthy lifestyles. Another idea was to add the recipe as a plant-based option to appeal to vegetarian and vegan food enthusiasts. I appreciated this feedback because it would allow me to expand on the limited audience I had. The class also really liked the concept of readers having the opportunity to write into the magazine and have their relative featured as the cover story. This was an effective way to solve the hypothetical issue of having the magazine embodying enough content to be continued throughout the year.
Other research also predicts that my magazine and genre will be successful in the industry. In the article we read about magazine publishers in these trying times, one of the editors mentioned how current events in society affect what people want to read (Dungy, 2020). This is important for our magazine because of its ability to focus on a person of any background and would then be able to appeal to audiences interested in current events. Another interesting perspective discussed was the effect of the pandemic on publishing companies (Dungy, 2020). With the lack of magazines and books being sold in stores, our magazine would need to accommodate a virtual format. Because of the concept of writing in to magazine, our concept would be equally as effective in a virtual format. Additionally, other sources are raving about unique advertising ideas that are necessary to keep the magazine industry alive. Another source explains how people will still read magazines, but now it is crucial for them to be displayed in a virtual format. With these two aspects of marketing in mind, Grandma’s Kitchen seems to be able to adapt in a way that will be admired by the changing times of the 21st century.
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