A guest post by Kathleen Flinn
Who writes three food memoirs? Before they’re 50 years old, no less? There’s me, Ruth Reichl, Nigel Slater… it’s not a long list. Food memoirs are tricky, though. Here are some things I’ve learned along the way:
1. Conflict drives narrative.
Your grandmother might have made beautiful dumplings. You may be obsessed with kumquats. But does your story pass what my journalism mentor called the “Who Cares” test?
Ultimately, readers keep turning pages because they want to find out