Comments for Will Write For Food http://diannej.com/blog Pithy snippets about food writing Thu, 09 Feb 2012 17:02:30 +0000 hourly 1 http://wordpress.org/?v=3.0.4 Comment on Whole Lotta Lifting Going On by Nisha http://diannej.com/blog/2012/01/whole-lotta-lifting-going-on/comment-page-1/#comment-53643 Nisha Thu, 09 Feb 2012 17:02:30 +0000 http://diannej.com/blog/?p=8705#comment-53643 <b>There are some bloggers I follow that use the same recipe I've seen on a popular chef's/food site, but write as "this is my mom's recipe", "i got it from my mother last summer", etc. Or they'll probably change a thing or two as you mentioned in your <a href="http://diannej.com/blog/2010/03/adjusting-a-recipe-doesnt-make-it-yours/" rel="nofollow">earlier post</a> and call it their own - I don't understand why some bloggers are ashamed to credit the source, whatever magazine or website they pick stuff up from. Trying to show readers how innovative they are to come up with perfect recipes themselves? And Ctrl+C - Ctrl+V is not just happening site to site - I've read some plagiarism issues from bloggers that I follow where some magazines copied the blogger's photo & content and erased watermark - without permission, without mentioning the source, and without paying the blogger for using it. Another one where some 'Linda' copied a post's content, image, even the 200 comments (changed names of each!) ... and one person who even copied another blogger's 'About Me' & pic along with some 150 recipes. It's sad but hilarious. Those that figure out can take action, but who knows what stuff is being used where, may be in a foreign language, in a small city? Content theft is very difficult to monitor & control.</b> There are some bloggers I follow that use the same recipe I’ve seen on a popular chef’s/food site, but write as “this is my mom’s recipe”, “i got it from my mother last summer”, etc. Or they’ll probably change a thing or two as you mentioned in your earlier post and call it their own – I don’t understand why some bloggers are ashamed to credit the source, whatever magazine or website they pick stuff up from. Trying to show readers how innovative they are to come up with perfect recipes themselves?
And Ctrl+C – Ctrl+V is not just happening site to site – I’ve read some plagiarism issues from bloggers that I follow where some magazines copied the blogger’s photo & content and erased watermark – without permission, without mentioning the source, and without paying the blogger for using it.
Another one where some ‘Linda’ copied a post’s content, image, even the 200 comments (changed names of each!) … and one person who even copied another blogger’s ‘About Me’ & pic along with some 150 recipes. It’s sad but hilarious.
Those that figure out can take action, but who knows what stuff is being used where, may be in a foreign language, in a small city?
Content theft is very difficult to monitor & control.

]]> Comment on Cooking Informs Writing, But Storytelling is King, says Award-Winning Critic Jonathan Kauffman by diannejacob http://diannej.com/blog/2012/02/qa-award-winning-jonathan-kauffman-on-restaurant-reviewing/comment-page-1/#comment-53642 diannejacob Thu, 09 Feb 2012 16:01:56 +0000 http://diannej.com/blog/?p=8865#comment-53642 You're welcome, Kathleen. As he said, it's more about telling a story than anything. And maybe you didn't like the way Frank Bruni told a story. I'm enjoying Pete Wells' reviews as well.They seem less overwrought than his predecessor. I was reviewing for the same publication and left it for that reason. I didn't like being out at night several nights a week. I wanted my life back! You’re welcome, Kathleen. As he said, it’s more about telling a story than anything. And maybe you didn’t like the way Frank Bruni told a story. I’m enjoying Pete Wells’ reviews as well.They seem less overwrought than his predecessor.

I was reviewing for the same publication and left it for that reason. I didn’t like being out at night several nights a week. I wanted my life back!

]]> Comment on Cooking Informs Writing, But Storytelling is King, says Award-Winning Critic Jonathan Kauffman by diannejacob http://diannej.com/blog/2012/02/qa-award-winning-jonathan-kauffman-on-restaurant-reviewing/comment-page-1/#comment-53641 diannejacob Thu, 09 Feb 2012 15:59:44 +0000 http://diannej.com/blog/?p=8865#comment-53641 Thank you. Indeed, his reviews are complex. Bloggers tend to enthuse and post photos. This kind of reviewing takes a lot more thought. Thank you. Indeed, his reviews are complex. Bloggers tend to enthuse and post photos. This kind of reviewing takes a lot more thought.

]]> Comment on Whole Lotta Lifting Going On by Valerie http://diannej.com/blog/2012/01/whole-lotta-lifting-going-on/comment-page-1/#comment-53640 Valerie Thu, 09 Feb 2012 14:59:56 +0000 http://diannej.com/blog/?p=8705#comment-53640 Hi Ricki. We're kind of more like Google search but we're just for Food Blogs (and we don't require those pesky microformats). So you can do a search for recipes by dish or ingredients. We show the blog posts with recipes coming from the original site but in a frame (like StumbleUpon). The original blog that published the recipe gets a page view. Our frame is just a bar on the right hand side where we added some tools to explore recipes, save a bookmark to the recipe, or add the ingredients to a shopping list. Our goal is to bring home cooks and food bloggers together. Our stats show that we've introduced tens of thousands of home cooks to blogs that they may not have found otherwise. Hi Ricki. We’re kind of more like Google search but we’re just for Food Blogs (and we don’t require those pesky microformats). So you can do a search for recipes by dish or ingredients. We show the blog posts with recipes coming from the original site but in a frame (like StumbleUpon). The original blog that published the recipe gets a page view. Our frame is just a bar on the right hand side where we added some tools to explore recipes, save a bookmark to the recipe, or add the ingredients to a shopping list. Our goal is to bring home cooks and food bloggers together. Our stats show that we’ve introduced tens of thousands of home cooks to blogs that they may not have found otherwise.

]]> Comment on Whole Lotta Lifting Going On by Ricki http://diannej.com/blog/2012/01/whole-lotta-lifting-going-on/comment-page-1/#comment-53638 Ricki Thu, 09 Feb 2012 13:09:09 +0000 http://diannej.com/blog/?p=8705#comment-53638 Valerie, I'm not familiar with Feastie. Is it like Foodgawker or Tastespotting? Or are you the only ones who submit recipes? I've seen my blog on Velvet Aroma even though I was never contacted by them. But as someone above said, they don't steal content--it's more like a Google Reader (I guess?). Is your site similar in that way? Valerie, I’m not familiar with Feastie. Is it like Foodgawker or Tastespotting? Or are you the only ones who submit recipes? I’ve seen my blog on Velvet Aroma even though I was never contacted by them. But as someone above said, they don’t steal content–it’s more like a Google Reader (I guess?). Is your site similar in that way?

]]> Comment on Cooking Informs Writing, But Storytelling is King, says Award-Winning Critic Jonathan Kauffman by Katherine Martinelli http://diannej.com/blog/2012/02/qa-award-winning-jonathan-kauffman-on-restaurant-reviewing/comment-page-1/#comment-53635 Katherine Martinelli Thu, 09 Feb 2012 11:41:29 +0000 http://diannej.com/blog/?p=8865#comment-53635 I really enjoyed this interview, Dianne - thank you! I appreciate how modest and thoughtful Kauffman is in his approach to reviewing. I also really appreciate that he has a background in cooking and a focus on the craft of writing. I've realized that I place my trust in a reviewer based largely on how much I like their writing. As much as I respect Frank Bruni, I could never get behind his writing style, but I find myself immediately drawn to Pete Wells narratives. It is also so true that while food reviewing seems glamorous it actually gets exhausting very quickly. Suddenly eating out is always work. I can't wait to check out his reviews, thanks again Dianne! I really enjoyed this interview, Dianne – thank you! I appreciate how modest and thoughtful Kauffman is in his approach to reviewing. I also really appreciate that he has a background in cooking and a focus on the craft of writing. I’ve realized that I place my trust in a reviewer based largely on how much I like their writing. As much as I respect Frank Bruni, I could never get behind his writing style, but I find myself immediately drawn to Pete Wells narratives.

It is also so true that while food reviewing seems glamorous it actually gets exhausting very quickly. Suddenly eating out is always work. I can’t wait to check out his reviews, thanks again Dianne!

]]> Comment on Cooking Informs Writing, But Storytelling is King, says Award-Winning Critic Jonathan Kauffman by Sally - My Custard Pie http://diannej.com/blog/2012/02/qa-award-winning-jonathan-kauffman-on-restaurant-reviewing/comment-page-1/#comment-53631 Sally - My Custard Pie Thu, 09 Feb 2012 07:49:52 +0000 http://diannej.com/blog/?p=8865#comment-53631 A really fascinating behind the scenes look Dianne. It shows that it's not always cut and dried when reviewing a place and there are many more things to consider than just accepting an invite and pitching up! A really fascinating behind the scenes look Dianne. It shows that it’s not always cut and dried when reviewing a place and there are many more things to consider than just accepting an invite and pitching up!

]]> Comment on Cooking Informs Writing, But Storytelling is King, says Award-Winning Critic Jonathan Kauffman by diannejacob http://diannej.com/blog/2012/02/qa-award-winning-jonathan-kauffman-on-restaurant-reviewing/comment-page-1/#comment-53626 diannejacob Thu, 09 Feb 2012 02:28:34 +0000 http://diannej.com/blog/?p=8865#comment-53626 I forgot to say that I looked up your blog and got sucked in for several posts. Loved the colorful photography and the writing. What a treat! I forgot to say that I looked up your blog and got sucked in for several posts. Loved the colorful photography and the writing. What a treat!

]]> Comment on Cooking Informs Writing, But Storytelling is King, says Award-Winning Critic Jonathan Kauffman by diannejacob http://diannej.com/blog/2012/02/qa-award-winning-jonathan-kauffman-on-restaurant-reviewing/comment-page-1/#comment-53625 diannejacob Thu, 09 Feb 2012 02:21:39 +0000 http://diannej.com/blog/?p=8865#comment-53625 HI Fiona, how wonderful that you're reading about a No. California critic while in Shanghai - -and also reading my blog. Thank you. Did you know that my parents were born and raised there? So you say every critic is on the take! I suppose I shouldn't judge the system there -- it's just different, and since people are pretty open about what's going on, you have set your expectations accordingly. HI Fiona, how wonderful that you’re reading about a No. California critic while in Shanghai – -and also reading my blog. Thank you. Did you know that my parents were born and raised there?

So you say every critic is on the take! I suppose I shouldn’t judge the system there — it’s just different, and since people are pretty open about what’s going on, you have set your expectations accordingly.

]]> Comment on Cooking Informs Writing, But Storytelling is King, says Award-Winning Critic Jonathan Kauffman by Fiona http://diannej.com/blog/2012/02/qa-award-winning-jonathan-kauffman-on-restaurant-reviewing/comment-page-1/#comment-53623 Fiona Thu, 09 Feb 2012 00:13:46 +0000 http://diannej.com/blog/?p=8865#comment-53623 I really enjoyed this, and reading Jonathan Kauffman's work - always a joy to read a review from a consummate expert! I live in Shanghai, where restaurant reviewing (in English) is lacklustre, and every critic is on the take in some way, shape or form. The quality of writing is better in the Chinese press although the corruption is worse - journalists may receive a hong bao (a red envelope containing cash) as a routine part of their attendance at a restauarant opening or event. It's just the way it's done here, but it doesn't make for particularly unbiased restaurant reviews! I really enjoyed this, and reading Jonathan Kauffman’s work – always a joy to read a review from a consummate expert! I live in Shanghai, where restaurant reviewing (in English) is lacklustre, and every critic is on the take in some way, shape or form. The quality of writing is better in the Chinese press although the corruption is worse – journalists may receive a hong bao (a red envelope containing cash) as a routine part of their attendance at a restauarant opening or event. It’s just the way it’s done here, but it doesn’t make for particularly unbiased restaurant reviews!

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