The Rambling Epicure is seeking food-related fiction and non-fiction writing entries for our First Annual Food Writing Competition. Winners will be published on The Rambling Epicure and qualify to go on to compete for inclusion in our first annual Food Writers to Keep an Eye On 2014 eBook in November 2014.
Entries should be a maximum of 500 words, and can cover any food-related subject and any travel writing inspired by food. This covers the full spectrum of food and travel writing: memoirs, short stories, reviews, poems, travelogues, essays, guidebooks, lifestyle, adventure, destination features, history, anthropology, etc.
Submissions should demonstrate a passion for food and convey a strong desire to summon up its wonders so as to transport others. It should inform and solicit readers to ask deeper questions about themselves and the world. It should be well crafted; demonstrate animated descriptive skills; have a clear voice and solid structure; and be from a well-defined point of view.
Submissions should be print-ready, in Word format.
Winners will receive:
1st prize 6 hours of free writing instruction
2nd prize 3 hours of free writing instruction
3rd prize 1 ½ hrs of free writing instruction
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.
Please choose a color:
Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine.
4 months agoby jonell_gallowayEveryone loves salt and pepper except when it comes to their hair. Hair changes, bodies change. Our comfort zone is threatened. Our mothers didn’t teach us how to act and feel with grey hair and wrinkles. They never talked about how the transition felt. Do the rules change? Do people’s reaction to us change when white starts to show? Is that the end of our sexual attractiveness and the beginning of old age and decrepitude? In any case, I’ve decided to take the leap and blue is my theme color (to match my eyes). . . . . . #goinggray
2 months agoby jonell_gallowayWhen I was a child, my best friend's mother painted as a hobby. I once made a silly remark that the apple in her Cézanne-like painting didn't look perfect, and she said something that changed my life. "Jonell, beauty is not about being perfect. It's about looking at the scars and imperfections and the things that don't quite fit. Beauty is in the differences." Thank you, Mrs. Miller. Ever since I can't look at an apple without thinking of Cézanne's apples. I see the beauty in the bruises, the irregular shape, the variations in color; I remember that he didn't
4 months agoby jonell_gallowayThese lupini clams, brought straight from the boat in Viareggio half an hour away on the coast, were so fresh they were practically howling, and they were plumper and meatier than the often tasteless vongole veraci usually used to make spaghetti alle vongole. I much prefer them. Here I was opening them in a slow-cooked garlic, parsley and white wine broth. Once opened, I removed them and cooked the juices and broth down for 20 minutes with a bit of tomato, after which I added the almost-cooked linguine to toss it briefly with the cooking juices. This is one of
4 months agoby jonell_gallowayIt's time to make castagnaccio, a chestnut cake made with flour, olive oil, walnuts, and pine nuts, and manafregoli, a chestnut polenta made by cooking flour in milk, using chestnut flour from the Garfagnana in Tuscany. These dishes are best made, I'm told, with the freshly ground flour, which I can buy straight out of a jute sack at the market. It's so prized that it even has a DOP. In Lucca, chestnuts are often marked simply "neccio," the local dialect, and you also see Farina di Neccio della Garfagnana. I also used it in my Thanksgiving stuffing.⠀ .⠀ .⠀