Monday, March 12, 2012

Best Food Writing

I enjoyed reading these two recent articles on the topic of food and restaurants: "Throwback in Albany will serve last meal" by John Eligon, published in the print edition of the New York Times, Feb. 10, 2012, and "Till the last doughnut and drumstick" by Pete Wells, published in the print edition of the New York Times, Feb. 1, 2012. More articles by John Eligon who reports for the New York Times from Albany. More information on restaurant critic Pete Wells.

If you are interested in food writing, check out the following new books from our collection:

Best Food Writing. Edited by Holly Hughes.

A collection of writings from periodicals, Web sites, and books that explores such topics as culinary history, food sourcing at a greenmarket, equipping a kitchen, and the economics of the restaurant business.

Will Write for Food. By Dianne Jacob.
Presents advice on how to become a food writer, discussing how to start a blog, get assignments as a restaurant reviewer, write a cookbook, compose a memoir, and put together a book proposal for prospective publishers.
From the contents:
What, exactly, is food writing? -- Characteristics of a food writer -- Getting started -- Get published with a food blog -- Becoming a successful freelance writer -- Secrets of restaurant reviewing -- The cookbook you've always wanted to write -- The art of recipe writing -- Memoir and nonfiction food writing -- Writing about food in fiction -- How to get your book published.

There is also:

American Food Writing: an anthology with classic recipes.

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