25 Irresistible Links for Food Writers and Bloggers

It’s hard to keep up with all the posts that speak to our lives as writers, bloggers, food lovers and cooks. There are so many irresistible links for food writers and bloggers. And not just fun posts but useful, inspiring pieces that make you think.   

So I keep up for you. I scour social media, Facebook groups, newsletters and other media to find what  interests me and I hope by extension, you. Usually I put them in my twice monthly newsletter. But if you haven’t subscribed yet, today I’m putting them in my blog so you can see what you’re missing.

Don’t worry if you don’t have time to read all the links. Maybe one or two will inspire you, you’ll find them relatable, they’ll give you a business or book idea, or you’ll look at something in a new way. If you like what you see below, please subscribe.

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And now, here are 25 irresistible links for food writers and bloggers: 

1. Black Food Historians You Should Know. Educate yourself about these respected scholars and their work.
2. And if you want to become a food historian, read How I Got My Job: Researching the History of American Food at the Smithsonian.
3. Jennie Iverson, the ‘Ski Town Brunch’ author, earns $1 million with cookbook franchise. She found a niche and went for it.
4. So You Want to be a Journalist. Excellent advice from the late David Carr of the New York Times, one of my favorite writers and speakers.
5. Making Stock of the Piglet. I’ll miss reading the cookbook reviews for this tournament, even though the pairings of one book against another could be outlandish. Maybe that was the point.
6. Meanwhile, these folks have come up with an alternative to the piglet — their own.
7. The Chaos at Condé Nast. Juicy artlcle about the outrageous good old days, working as an editor or writer for glossy magazines, with expense accounts and no accountability. (Watch for paywall.)
8. Why a New Cookbook About Baking While Angry Is Making People So Mad. Here’s balanced reporting on the story from Slate.
9. When Your Agent Isn’t a Good Fit. Advice from two authors on how to avoid the situation in the first place.
10. The Dutch Oven, Redesigned for Gen Y. “Mid-century nostalgia meets sleek futurism.”
11. The Making of Drinking French. David Lebovitz writes about creating his latest cookbook, which included choosing the font and apologizing to friends for not being available.
12. Local Bookstores Have A New Weapon In The Fight With Amazon. A new online alternative generates income for independent bookstores.
13. Move over cheese boards, ‘pancake boards’ are the new food trend for entertaining. First it was cheese boards, then sheet pans. And let’s apply common sense: Pancakes will get cold, while charcuterie and cheese benefit from being left out.
14. The fake ‘kitchen hacks’ with billions of views. Some outrageous video recipes are not as they seem. Surprise!
15. The New Trophies of Domesticity. Some young Americans covet expensive kitchen equipment when they feel they need sophistication.
16. When fonts fight, Times New Roman conquers. But I’m a Helvetica girl myself, unless submitting a manuscript.
17. Flour, Butter, Science, Eggs: Recipes as Science Communication. An analysis of what’s important to recipe writers.
18. Influencers posting artsy photos of ‘adult Lunchables’ are blowing up among millennials with small living spaces and a passion for meat and cheese. World’s longest headline, right? And I thought it was pancakes on boards now.
19. “No one suspected me”: Women food critics dish on dining out for a living. Women restaurant writers open up about sexism.
20. @nytimescookingcomments. A hilarious Instagram account based on comments on the New York Times cooking app.
21. The Process: Tejal Rao, “A Delicious Link to Oaxaca in South Los Angeles.” An interview with a popular restaurant critic based in L.A.
22. Can You Make a Living in Food Writing and Cookbooks? Betty Ann Quirino tackles this question.
23. Own the Recipes of Georgia O’Keeffe. Sotheby’s is auctioning off the artist’s handwritten cards. (Watch for paywall.)
24. Generations of Handwritten Mexican Cookbooks Are Now Online. The largest known collection of Mexican Cookbooks.
25. The Recipe to Bob’s Red Mill’s Supreme Recipes. Who’s behind the recipes that appear on their packages?

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