Dusoulier was a young Parisienne who spent a few years in the Silicon Valley as a software engineer before returning to Paris. She launched the English version of her award-winning [Read more…] about Why Blog in Two Languages? Chocolate & Zucchini Says it’s Worth It
Cookbook author Nigella Lawson has that elusive strong voice writers covet, the one fans recognize anywhere.
I heard it when I went to hear her speak to promote her new book, Simply Nigella: Feel Good Food. She’s brilliant (an Oxford graduate in medieval studies), funny and intimate.
She wrote interviews and film reviews at first, eventually turning to food. “When I write about food I’m still very aware of [Read more…] about Nigella Lawson’s Strong Voice
I can’t tell you how many times food bloggers and interviewers ask me “What can I do to make my blog stand out?”
My answer is always the same. The best food bloggers have a strong voice. But what, exactly, does that mean?
You might wonder, for example:
- How can I write about typical dishes and foods in a way that’s new?
- How can I distinguish myself from other food bloggers who write about my subject (such as paleo, gluten-free or baking)?
- How much personal information should I include in a post?
- What is the right amount of personal narrative before readers get to a recipe?
- Why should anyone care about my life?
- How do I get humor across?
Last week the New Yorker featured a snarky piece on food bloggers, called So You want to Write a Food Blog. Yes, it’s cute and clever, but wrong.
My main gripe is that the writer — Julia Edelman, a comedy writer and filmmaker, according to LinkedIn –has reduced all food bloggers to goofy incompetents. That’s not right, or fair.
The piece made me want to defend food bloggers, so here are my points:
1. Most food bloggers are hobbyists. Edelman doesn’t seem to [Read more…] about 5 Reasons Not to Bash Food Bloggers
A guest post by Emma Christensen
I love working from home. My own schedule. My own space. Peace. Quiet. No one randomly stopping by my cubicle and interrupting my flow.
But even for a consummate introvert, the work-from-home gig can get lonely. This is why, shortly after moving to Northern California in 2011 and taking the plunge into full-time food writing, I found a few like-minded work-from-homers and forced myself to leave the house once a week.
How It Happened
It was like this: I met Cheryl Sternman Rule of 5 Second Rule in 2011, who introduced me to another South Bay-er, Danielle Tsi of Beyond The Plate. Then I met Sheri Codiana of Pork Cracklings at a press event and it turned out she lived a few blocks away. This felt like a [Read more…] about How a Weekly Get-Together Grew Into a Powerful Support Group
Publishers send lots of cookbooks to food bloggers, hoping for publicity. If you choose to write about a book, they might supply images and recipes. If you’re not going to write about it, they might say: how about a shoutout on social media?
Do you owe them something in exchange for this free book? If so, what?
This is an area of confusion for many food bloggers. You want to be nice and do the right thing. But understand that, first of all, you owe them nothing.
Even if you requested a book, you are entitled to read it and decide not to [Read more…] about You Got a Free Cookbook! Now What?
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 [Read more…] about Do You Know These Five Essentials of Food Memoir Writing?