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Simon Says: Daily Food Quote, September 12, 2013

Published by Jonell Galloway + Thursday, September 12, 2013 Permalink 0

Simon Says: Daily Food Quote, September 12, 2013

In most recipes there are encouragingly few pitfalls. One mustn’t go berserk with the thought, but a quarter cup of liquid, a tablespoon more or less of butter, five minutes or so of cooking time are all variable and the sooner the beginning cook learns it the better the food will be.–Craig Claiborne

Craig Claiborne became food editor of The New York Times in 1957. Food editors didn’t really exist before him, at least in not any serious form. Thomas McNamee refers to him as The Man Who Changed the Way We Ate. Frank Bruni of The New York Times calls him “an anxious Southern man named Craig Claiborne sat on a remote island in the Pacific and plotted to turn the American culinary world on its head.” Claiborne also wrote a stream of bestselling cookbooks, including The New York Times Cookbook, The Chinese Cookbook, and Craig Claiborne’s Gourmet Diet.

Simon Says: Daily Food Quote, June 20, 2013

Published by Jonell Galloway + Thursday, June 20, 2013 Permalink 0

by Simón de Swaan

Food, like love, must never be a joyless experience.–Bert Greene

Bert Greene was a cookbook author and food columnist. His food column for the New York Daily News ran from 1979 until his death in 1988, and was eventually syndicated.

Simon de Swaan of Simon Says is Back! Daily Food Quote, May 6, 2013

Published by Jonell Galloway + Monday, May 6, 2013 Permalink 0

Simon de Swaan of Simon Says is Back! Daily Food Quote, May 6, 2013

by Simón de Swaan

Bad French cuisine is perhaps the most unfortunate on earth.–Craig Claiborne

Craig Claiborne was an American restaurant critic, food journalist and book author. A long-time food editor and restaurant critic for The New York Times, he was also the author of numerous cookbooks, including New York Times Cookbook, a great American classic. Click here to listen to an audio interview with him.

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Simon Says: Daily Food Quote, September 19, 2012

Published by Jonell Galloway + Wednesday, September 19, 2012 Permalink 0

by Simón de Swaan

Cuisine is when things taste like themselves.–Curnonsky

Maurice Edmond Sailland, better known by his pen-name Curnonsky, and dubbed the Prince of Gastronomy, was the most celebrated writer on gastronomy in France in the 20th century. He wrote or ghost-wrote over 65 books and enormous numbers of newspaper columns, included his most famous book, La France Gastronomique: Guide Des Merveilles Culinaires Et Des Bonnes Auberges Fran Aises (Gastronomic France: Guide to Culinary Marvels and Good French Inns).

Simon Says: Daily Food Quote, September 4, 2012

Published by Jonell Galloway + Tuesday, September 4, 2012 Permalink 0

by Simón de Swaan

“Shape is a good part of the fig’s delight.”–Jane Grigson

Jane Grigson was an English food writer. Grigson’s growing interest in food and cooking led to the writing of her first book, Charcuterie and French Pork Cookery (1967), which was translated into French, unusual for an English food writer. Elizabeth David read the book and was impressed by it, and recommended Grigson as a food columnist for The Observer, for which she wrote a column from 1968 until her death in 1990.

Simon Says: Daily Food Quote, August 28, 2012

Published by Jonell Galloway + Tuesday, August 28, 2012 Permalink 0

by Simón de Swaan

Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.–Craig Claiborne

Craig Claiborne was an American restaurant critic, food journalist and book author. A long-time food editor and restaurant critic for The New York Times, he was also the author of numerous cookbooks and an autobiography.

Simon Says: Daily Food Quote, August 20, 2012

Published by Jonell Galloway + Monday, August 20, 2012 Permalink 0

by Simón de Swaan

A number of rare or newly experienced foods have been claimed to be aphrodisiacs. At one time this quality was even ascribed to the tomato. Reflect on that when you are next preparing the family salad.–Jane Grigson

Jane Grigson was an English food writer. Grigson’s growing interest in food and cooking led to the writing of her first book, Charcuterie and French Pork Cookery (1967), which was translated into French, unusual for an English food writer. Elizabeth David read the book and was impressed by it, and recommended Grigson as a food columnist for The Observer, for which she wrote a column from 1968 until her death in 1990.

Simon Says: Daily Food Quote, August 1, 2012

Published by Jonell Galloway + Wednesday, August 1, 2012 Permalink 0

by Simón de Swaan

The air pulses with the warm smell of lilac, but as we pass each door, the lilac dominance is subdued by heady wafts of asparagus cooking.–Jane Grigson

Elizabeth David was an English food writer. Grigson’s growing interest in food and cooking led to the writing of her first book, The Observery (1967), which was translated into French, unusual for an English food writer. Elizabeth David read the book and was impressed by it, and recommended Grigson as a food columnist for The Observer, for which she wrote a column from 1968 until her death in 1990.

Reference Reading for Friday’s Twitter Chat #futurefoodwriting @RamblingEpicure

Published by Jonell Galloway + Wednesday, April 18, 2012 Permalink 0

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

Simon Says: Daily Food Quote, April 3, 2012

Published by Jonell Galloway + Tuesday, April 3, 2012 Permalink 0

Simon Says: Daily Food Quote, April 3, 2012

by Simón de Swaan

I grow my own tomatoes every summer for the same reason I diet: it makes me feel righteous!–Bert Greene

Bert Greene was a cookbook author and food columnist. His food column for the New York Daily News ran from 1979 until his death in 1988, and was eventually syndicated.