For those participating in the Twitter chat @RamblingEpicure on Friday, April 20 at 2 p.m. EST and 8 p.m. Paris time, here is a reading list to get you up-to-date on what other people in the food world have been saying. We look forward to your questions and comments on Friday. See you there!
The panelists are:
- Amanda Hesser, former The New York Times food editor and writer, and co-founder of @Food52
- Corie Brown, former food editor and writer at the Los Angeles Times, deeply involved in the food publishing world, founder of @ZesterDaily
- Bill Daley, food feature writer at Chicago Tribune @BillDaley
- Dianne Jacob, food writing coach @diannej
- Monica Bhide, cookbook writer @mbhide
- Gloria Nicol, food writer for The Guardian @thelaundry
- Wilson Dizard III, former Newsweek and McGraw Hill, author of “Quelling Quitchen Qualamities” column on The Rambling Epicure, @wdizard
Click on the panelists’ names for more information about what they do in the food writing world.
Reference reading:
“Advice For Future Food Writers,” by Amanda Hesser, former New York Times food editor and writer, co-founder of @Food52
“Dear Amanda Hesser: Food Writing’s Golden Age is Now,” by John Birdsall, Senior Editor of @CHOW
“FERN is Changing Food: As journalism ranks shrink, the Food & Environmental Reporting Network is funding needed food reporting,” by Corie Brown founder of @ZesterDaily
Dishing about food writing: Out of a crowded field, seven writers you should know, by Bill Daley of Chicago Tribune @billdaley
“Sofia Perez: What Constitutes Good Food Writing,” by Sofia Perez, food blogger @SofiaPerez_nyc
“5 things that Dreaming of Being a Food Writer Got Me,” by Naomi Bishop, food blogger @gastronome
“Is a Career in Food Writing Dead?” by Mollie Watson @iacp
“Is Food Writing a Dismal Way to Make a Living?” by Dianne Jacob, food writing coach @diannej
“Disclosure of Financial Backing – Conflicts of Interest, The Place of PR in Food Writing and Ethical Journalism,” by Wilson Dizard III @wdizard
One Reader’s Response: Melissa Bedinger on the Future of Food Writing, by Melissa Bedinger
Related articles
|
|
