Results tagged food writing from David Lebovitz

Blog Notes / Links / Misc

Misc. thoughts, notes, and links from around the web…


Links

I recently read several excellent articles online about food writing. So much has changed in the last few years, and like most mediums, newspapers, magazines, blogs, and websites continue to evolve.

How to Blog
The editor of Boing Boing discusses the current state of blogging and offers a fresh perspective and tips.

Advice from Every Angle
Seasoned food writer Amanda Hesser assesses the current state of food writing.

How to Blog About Food
A good compendium of tips for new, emerging, and aspiring food bloggers.

Food Blogging
An article I wrote last year with some of my own ideas and advice on the topic.

Are Food Blogs Over?
Adam Roberts talks about the saturation of food blogs and offers insights.

Paris’s Best Croissants
On another note, I took a little ‘croissant quest’ for Travel and Leisure magazine, sleuthing out places in Paris for the best croissant. I veered off the usual path and hit the Right Bank, mentioning a few lesser-known addresses.


Paris & Switzerland Chocolate and Gastronomy Tour in June

We have two spaces left on my upcoming Paris and Switzerland Chocolate and Gastronomy Tour in June (due to a last-minute cancellation.) Requirements are that you must be able to consume large quantities of chocolate and caramel, reasonable amounts of butter and cheese, wine (as necessary), and plenty of charcuterie. If you fit this description and are interested in coming – or want more information – there’s a link on my Tours page for getting in touch with the contact person.


Comments

There’s a trend to use external commenting systems on blogs but I’m not sure I like the idea of folks having to log-in elsewhere to participate in the discussion. Discussions, tips, advice, and commentary of various sorts are welcome but you must leave a verifiable e-mail address (which isn’t made public, or shared), as noted in my comment policy. I may be revisiting using another system in the future that can be integrated into the site. But for now, I prefer to keep it as is.


Links to Services I’m Using

Dropbox
I was trying to figure out an easy way to move documents and pictures from my computer to mobile devices, and friends recommended Dropbox. It’s very easy to use and the basic version is free. You can also share documents and stuff with others on it as well.

Flipboard
If you have an iPad or iPhone, this application turns your device into a virtual magazine, allowing you to choose from sites (including mine), social networks, newspapers, and magazines, which Flipboard organizes into a magazine-like format.

Rue La La
One of my tour guests turned me on to Rue La La when I was eying her Tumi suitcase, so I joined and in addition to suitcases, I keep seeing amazing deals on everything from Le Creuset and Staub cookware, to KitchenAid mixers and Cuisinart food processors. The prices are great, but you have to act fast.

(Note: Membership in Rue La La is by invitation only. You can use that link as an invitation and Rue La La provides me with credit toward my own future luggage. But membership is free.)

Q & A with Dianne Jacob: Will Write For Food

Dianne Jacob is one of the most seasoned food writers and editors around and has become quite well-known because of the excellent advice and guidance she’s generously been giving out to other writers. A journalist since 1978, Dianne is also a writing instructor and coach that helps aspiring authors hone their craft. You can read more about her work and read her articles at her website.

Her latest book, Will Write For Food, is a comprehensive guidebook to the world of food writing. I can’t say enough good things about this book and it’s the first place I send anyone who asks me about the nitty-gritty on what it takes to write about food; from how to write your first proposal to how much you can expect to make from the finished book.

With helpful tips from well-known chefs and food writers like Harold McGee, Alice Medrich, Amanda Hesser plus powerful literary agents and top-notch cookbook editors—Will Write For Food is a must read.

diannejacobsite.jpg

David: Hi Dianne, thanks for taking the time to answer some questions for me and my readers. As someone who’s a seasoned writing coach and editor, what are the three most important tips you would give to aspiring food writers?

Dianne Jacob:

1. Win the lottery to make up for your income.

2. Take writing classes if you are cook; take cooking classes if you are a writer.

3. Be persistent.

David: Will Write For Food has become a classic, especially among food bloggers. But also amongst others interested in learning more about food writing, including restaurant reviewing, writing a memoir, and of course, cookbook writing. In fact, just about everyone I know has a copy.
What made you write it in the first place?

Dianne: I had been teaching food writing classes for years, and wanted a resource for my students. I couldn’t find one.

David: And was it difficult to find a publisher for the book?

Dianne: Are you kidding? Four New York publishers wanted it.

Continue Reading Q & A with Dianne Jacob: Will Write For Food…