A guest post by Debbie Moose
The funny thing about being funny is that, once you try writing that way, you probably won’t want to stop. Humorous food writing connects with readers better than [Read more…] about Get Some Humor into Your Food Writing
Writing
Smitten Kitchen Shows You 100 Ways to Promote Recipes
One of the things food writers struggle with most is how to promote recipes in a way that sounds authentic and not too braggy. You know your recipe is “the best,” but you can’t keep saying that for every one you write.
So what can you do to improve your blog posts, recipe headnotes, and social media blurbs? First, I went back to my most visited post: 100 Verbs for Recipes, from Julia Child. Who else could I research, I wondered, who would [Read more…] about Smitten Kitchen Shows You 100 Ways to Promote Recipes
5 Ways To Boost Productivity When Writing About Food on the Side
A guest post by Sarah Burchard
Barbecue sauce turned me into a writer. After 12 years of working in restaurant kitchens, I entered the world of entrepreneurship, launching a line of barbecue sauces and spice blends with a partner. At the same time, I started writing about food on the side with my blog about barbecue, taking notes wherever I went.
After seven fruitful years, I closed up shop and headed to Hawaii to pursue new dreams. While building a new career here and working on it full-time, I’m still [Read more…] about 5 Ways To Boost Productivity When Writing About Food on the Side
What I Learned by Starting a Blog Interview Series
A guest post by Lisa Johnson
A few years ago, I started a food interview series called “You Pick Six.” To my surprise, I have now completed 21 interviews of local food bloggers, food publicists, authors, news anchors, food entrepreneurs and others.
When I started blogging in 2006, I wrote at least one weekly post. But sometimes life gets in the way. Late 2014 into early 2015 was a blur of stress. My father was diagnosed with Alzheimer’s and our family [Read more…] about What I Learned by Starting a Blog Interview Series
What I Learned Writing a Cookbook as a Late Bloomer
A guest post by Sara Bir
My whole life I’ve dreamed of writing a cookbook. But even with formal culinary chops and years of experience as a writer, it seemed like no one in the publishing industry took me seriously. So I guess you could say I’m a late bloomer.
It probably didn’t help that my two previous book proposals were hardly mainstream. There was my idea for The Great Big Book of Hot Dogs, which I envisioned as a lavish cultural history of hot dogs; and The Pocket Pawpaw Cookbook, a book with nothing but pawpaw recipes. Do you even know what pawpaws are? Most people don’t. [Read more…] about What I Learned Writing a Cookbook as a Late Bloomer
How Michael Twitty Wrote the James Beard Book of the Year
I’ve been trying to nail down Michael Twitty for an interview since May, when he won the James Beard Book of the Year for The Cooking Gene, as well as the award for Best Narrative Writing. And the awards are for his first book, which makes them even more impressive.
Twitty’s book explores the history of his Black ancestors through Southern food, his Jewishness, his coming out as a gay man, and more. You will find the history of race, politics and enslavement through his lens. It’s a long, complicated, funny, sad (about his slave ancestors), and [Read more…] about How Michael Twitty Wrote the James Beard Book of the Year
Favorite Personal Essays and Why They’re So Good
Personal essays — ostensively about food — tug at your heart by bringing up emotions. No matter if you’re writing about Chinese food, your trip to Bolivia or [Read more…] about Favorite Personal Essays and Why They’re So Good
