As you know from the countless emails you delete, food companies want product coverage from bloggers. Nothing wrong with that, of course. It’s just the way
I’m not the only one. The annual Saveur Best Food Blog awards doesn’t even list “restaurant blogs” as a category.
What I like about The James Beard awards, called “the Oscars of food writing,” is that I can find most of the journalism award-winning pieces online.
I want to soak up their brilliance. I also know I will be a little envious. That’s okay. Reading them gives me ideas for my own writing.
These essays will make you laugh, amaze you, make you nod in recognition, make you outraged — all emotions generated by skilled writers (and their editors). They are worth my time, and yours.
Just so you know, judges can only judge the entries. We don’t go out and look for work that might win. So if you don’t enter, you can’t win. (I am a book judge and a
He’s been in the food business for 30 years, working for large food manufacturers, a worldwide commodity board, and a dried fruit company. Now he’s a consultant to six food companies, supplying post-ready recipes to bloggers, and inviting them on tours and to attend trade shows as media.
He might take 80 bloggers on a four-day tour on behalf of a company or board, for example. In addition to their expenses, he pays bloggers
It’s time again for my list of useful links, which I have culled from dozens more to find the most valuable ones for you. As always, they are excerpted from my recent quarterly newsletter. If you’d like to receive the entire list of links next time, sign up to receive my four newsletters per year. Now, on to the goods:
2. Publishers Weekly did a good webcast recently about selling single subject cookbooks in unusual places.
3. What does a successful food stylist do? Check out
Writing books is both a struggle and a joy. That was David Lebovitz’s experience for his latest cookbook, My Paris Kitchen. It’s full of stories of his life in Paris, with gorgeous photos for classic and modern recipes. I caught up with David on email, to ask about his writing process and philosophy:
Q. Why did you want a book with so many stories? The recipes often have a story in front of the headnote! That’s a lot of work.
A. We all spend so much time online, madly scrolling through things and clicking around, that I’ve realized how much I miss sitting in a chair (or curling up in bed), with a book. The idea of My Paris Kitchen was to present a personalized picture of Paris. I like telling stories and the story of the book is how I
A guest post by Sally Cameron
I log in to the admin page of my site and there they are: the pingbacks. These are links to websites that use my content and recipes, usually without permission.
One type is from newbie bloggers who do not understand the courtesy of crediting my site. I inform them politely. Usually they are apologetic and add a link and credit.
But lately I’m getting pingbacks from the other kind: content aggregators. These are big groups, big sites, with tens to hundreds of thousand of followers. They take my content for free, for their own benefit, sometimes without notifying me and without asking for permission.
They may not take the full post. Maybe it is my photo and a list of the recipe ingredients, with links back to my site for the recipe directions. Here are my