Food Writing Models
Be who you are, of course. It’s the Socratic lesson.
And it’s hard. To make it a little easier, we have assembled a company of writers for you to engage with en route to establishing both your turf and your voice. These writers may treat food glancingly or with intense focus, but they all treat it vividly. Whether known for their food writing, or known better for something altogether different, they are citizens of the world of the senses, and their approach is unerring.
Is food writing from earlier centuries a bit flowery? Does it take up too much time?
No. It’s surprisingly lean, precise and vigorous. Past masters of this kind of prose were not searching for words. They’d found them. Browse these authors from the last 300 years, and see if they tire you with excess. We’re betting that won’t happen.
And, please comment to add to the list.[Our classics list, with brief excerpts (several lines) and links to various types of pages: Wiki, sites, bios and lists of works]
Are there masters among us? Food writers whose work is both current and lasting?
Yes. The journalists, memoirists and novelists who turn their attention to food make our era a very rich one. Food writers of our time have much more mobility than those of earlier times – the world is their material, as it is yours. Browse these authors to find kindred spirits. And, please comment to add to the list.[Our contemporary list, with brief excerpts (several lines) and links to various types of pages: Wiki, sites, bios and lists of works, even amazon author pages. If we became an amazon affi, we could make a little money]