Whether it’s a blog-turned-book-turned-movie like Julie & Julia, an article on eating with a conscience in the New York Times, or a family recipe passed down through generations, food writing is everywhere. And it’s constantly adapting to evolving palates, publishing trends, and technologies.
In the newly revised and updated edition of Will Write for Food, Dianne Jacob covers the most popular genres of food writing, including cookbooks, recipes, memoir, fiction, culinary travel, and restaurant reviews. There’s also a large new chapter on food blogging, a phenomenon now reaching millions of readers.
Chapters, complete with skill exercises, cover everything from freelancing and writing pitch letters to constructing the perfect cookbook and enhancing blog posts with photography.
Most of the time with cooking and eating, the rules are clear.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite