Welcome to Mastering the Art of Food Writing

By Monday, August 25, 2014 Permalink 1

800px-detail.Caravaggio_-_Boy_with_a_Basket_of_Fruit_(detail)_-_WGA04075 copy

Are you new here? Welcome. And if you haven’t come over in a while, then welcome back.

Our renovated site will LAUNCH VERY SOON. To be included in the launch festivities, sign in above right.

Yes, there have been some changes made. The Rambling Epicure has shifted its focus from featuring food writers to forming a community for food writers. You’ll still find the calibre of writing we’ve been identified with since 2009, but, if you write as well as read about food, then you’ll find more here than ever before.

Starting in the summer of 2014, we — Jonell Galloway and Elatia Harris — envisioned a resource-rich hub, unlike any other site on the Internet, for food writers at all levels. Where inspiration was in ample free supply. Where fast, palatable units of education and topnotch services to writers were custom designed and delivered at truly attractive prices. Where virtual and actual events for writers, including one free event every month, opened the door to connections and opportunities.

Want to publish on our platform, or enter our competition for beginning food writers? We’ll showcase you beautifully. Want to teach here? Tell us what you’d bring to the table. And if you need to go deeper, as we have done, into the changing world of ebooks, then come with us on the ride.

And, for a good time in good company, join our food writing forum on Facebook at The Rambling Epicure, Mastering the Art of Food Writing. You’ll make new writing friends there, and pick up a wealth of hot tips.

The Kate Middleton Diet

By Thursday, October 30, 2014 Permalink 1

Everyone is interested in Kate Middleton’s diet(s), especially now that she is pregnant with her second child

by Jonell Galloway

Everyone is interested in Kate Middleton’s diet, but is there really anything we can rightly called The Kate Middleton Diet?

There is more conjecture than anything, and it makes for lots of print in the British tabloids.

Kate Middleton in wedding dress












Most tabloids claim that Kate Middleton, now Duchess of Cambridge, followed the Dukan Diet to lose weight for her wedding. Pierre Dukan, founder of the protein-based, low-carb diet, told the New York Daily News that Middleton lost far too much weight before her wedding, but stated that it is still safe for her to continue it during her second pregnancy, despite her severe case of hyperemesis gravidarum, characterized by severe nausea, vomiting, weight loss, and electrolyte disturbance during pregnancy.

But word has it that this is just one of the diets Kate has done. Apparently, another diet secret which she followed it during her first pregnancy, and now follows two days a week, is an all-juice diet.

To lose weight after her first pregnancy, The Daily Mail reported that Kate went on a raw diet, munching on only ceviche, goji berries, gazpacho, watermelon salad, almond milk and tabbouleh.

The Dukan Diet is a classic diet French women use to control their weight. The French site Baby Book agrees with Dr. Dukan that it is safe to continue the diet during pregnancy, and that the days of women eating for two are behind us. Of course, Dukan was banned from practicing medicine in his native France in 2013. Both his U.K. and American sites have been removed. The French domain name, dukandiet.fr, is reportedly for sale.

In Touch Weekly alleges that Middleton is anorexic.

Since graduating from college, the Duchess of Cambridge is said to have gone from a size 10 or 12 to a size 6.

Controversy surround Kate’s seemingly favorite diet or weight control secrets and will undoubtedly continue to be followed closely both by the press and readers for years to come.


10 Classic Writers Who Talk About Food

By Monday, October 27, 2014 Permalink 2

by Jonell Galloway

Food writing is not confined to food writers. After all, food concerns us all and we all have something to say about it. Some use it as metaphor, others as porn. Here are a few examples from classic literature.

Food as the Essence of Being Human: M.F.K. Fisher

Fisher went straight to the point. Food was intertwined in almost all she wrote and used as a metaphor for the need for love in life. It was inescapable connected with its opposite, hunger.

“It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others. So it happens that when I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and the hunger for it… and then the warmth and richness and fine reality of hunger satisfied… and it is all one.”

M.F.K. FisherThe Art of Eating: 50th Anniversary Edition

Food, Heaven and Hell: Barbara Kingsolver

“Tortolita, let me tell you a story,” Estevan said. “This is a South American, wild Indian story about heaven and hell.” Mrs. Parsons made a prudish face, and Estevan went on. “If you go visit hell, you will see a room like this kitchen. There is a pot of delicious stew on the table, with the most delicate aroma you can imagine. All around, people sit, like us. Only they are dying of starvation. They are jibbering and jabbering,” he looked extra hard at Mrs. Parsons, “but they cannot get a bit of this wonderful stew God has made for them. Now, why is that?”

“Because they’re choking? For all eternity?” Lou Ann asked. Hell, for Lou Ann, would naturally be a place filled with sharp objects and small round foods.

The TRE Quiz: Were You Destined to Become a Food Writer?

By Friday, August 15, 2014 Permalink 2

by Elatia Harris

Below you will find a spectrum of behaviors that are food writer markers in early life, as well as some behaviors that do not strongly associate to food writing. Say yes to all that apply. Attach a zero to behaviors that do not resonate with you. Each entry below is weighted separately. Instructions for self-scoring and interpretation are found at the end.

(1.) In childhood under 10, you

(a.) Ate what you were given, mainly, but thought over the texture pretty hard.

(b.) Wondered about the food in foreign countries. Was it better? Could you cook it just fine without going there?

(c.) Read carefully, rather than skipped over, the bits about food in your usual reading matter.

(d.) Sniffed from spice jars.

(e.) Were asked not to complain about the food, ever, even though you weren’t complaining, exactly. You were trying to help.

(2.) In early adolescence, you

(a.) Read and wrote well ahead of your grade level, regardless of other academic aptitudes.

(b.) Cooked with adults, for lack of interested peers. Cooked to get adults out of the kitchen.

(c.) Started feeling passionate about certain writers: they were writing for YOU.

(d.) Put out at least two issues of a newsletter about the food at school and at hangouts.

(e.) Sniffed wine, tried to taste it, daydreamed a lot, wanted to be older — at least 16.

(3.) Mid-adolescence through age 21, you

(a.) Worked to expand your food vocabulary because there were food sensations you experienced but had no words for.

(b.) Considered “year abroad” programs based on the food that might be involved.

(c.) Used more of your available funds to eat well than other students did, cut back elsewhere to afford it.

(d.) Sniffed fragrances, liked satin, drank wine.

(e.) Made lists of destination restaurants, and other things to experience for the sake of writing about them.


Self score:

Food Writing Prompts: Your Own Desk is a Prompt

By Wednesday, August 13, 2014 Permalink 2

by Elatia Harris

So many great writers need their writing rooms to meet precise specs. E.B. White preferred a rough-hewn, minimalist space, with nothing but a typewriter. Virginia Woolf needed lots of green around her, and took some serious kidding about it from her sister. I have noticed that a writing room is almost never gender-neutral, even when the writer is going for a low-key, orderly space that gives little away. There’s something I need, that I’ll give up things I like to get: a window. Looking at photos like the National Trust photo above, of Vita Sackville-West’s writing table at Sissinghurst, I always notice — does the writing table face a window, or a wall?

Which leads me to wonder — how much of a writing prompt is your desk itself? It has four corners, like the ancient Chinese idea of the Universe. Within that space, you can put anything you have that helps. When you look up from your work, are you still seeing with the mind’s eye? What could you arrange to see, physically, that would give you the most of what you needed to keep writing?


Food Writing Prompts: A Brighter Kitchen

By Saturday, August 2, 2014 Permalink 2

by Elatia Harris

We value a bright kitchen for many reasons — ventilation, ease of cleaning, the unimpeded visibility of the food we prepare, and not least, the maintenance of the mood of the cook. The cook is almost always the owner of the kitchen, now. In a centuries-old kitchen, however, like this one at Townend in the UK (National Trust Photo), that was not the case. There were paid workers who lacked for light and fresh air, in the kitchen all day and into the night. In these circumstances, even a tiny slice of light makes a big difference. One candle, reflected in a glass bowl full of water. It was called a light enhancer, and it could bring deep joy.

Food & Wine Tasting Masterclass, Chartres, France

By Wednesday, July 30, 2014 Permalink 1

Food and Wine Tasting Masterclass in Chartres, France

18 – 21 SEPTEMBER 2014

Exploring the Food and Wine of the  Beauce and the Loire Valley

with James Flewellen and Jonell Galloway

Through a series of tutored workshops, this 4-day weekend workshop will help unlock your tastebuds and introduce the richness of aromas, flavors and textures present in food and wine. Our exploration is enabled through local food from the Beauce and wine from the Loire Valley and coincides with the Chartres Festival of Lights and the Autumnal Equinox.

For course details click here and to make your reservation click here.

Contact: info@tasteunlocked.com.

The Rambling Epicure History

By Tuesday, July 29, 2014 Permalink 0

The Rambling Epicure is a daily international food chronicle, and the first online journal to follow global food trends and news. It was founded by Jonell Galloway (LINK to TRE About) in 2009.

Based in Switzerland, The Rambling Epicure innovated by joining the voices of food writers and artists from around the world to promote a mindful, responsible approach to real food shopping, cooking, and eating. Then as now, big interests around here are food politics, sustainability, safety, history, and the art, literature and philosophies that accompany accompany those concerns.


By Monday, July 28, 2014 Permalink 0

Food Writing Competitions

We have a keen interest in identifying the food writers of the future. Are you one of them?

Many are in graduate programs in Food Studies now. Or they are students in other, less obviously related fields. With the rapidly changing foodscape, they will take on undreamt of challenges. In fact, they have already begun to do so.

Because concision is not only our favorite word, but a guiding principle we hew to and teach, we sponsor a competition four times yearly, for student food writers who have up to 500 words to show us.

Professional Writers

By Monday, July 28, 2014 Permalink 0

Publish – Professional Writers

Since its founding in 2009, The Rambling Epicure has been blessed with the presence of established writers in the field of food. Our focus has always been on good writing and we will continue to publish notable writers who have a reputation in the field.

The Rambling Epicure platform has become a meeting point for all types of food writing. If you are a professional writer in search of good company and  have a spectacular piece of writing but no platform, or if you think The Rambling Epicure is the right place for you to publish, feel free to contact us to send it our way.