Food Literature from TRE | Page 8 of 46

Highlights from First #FutureFoodWriting Live Twitter Chat

Published by Melissa Bedinger + Thursday, April 26, 2012 Permalink 0

For those reeling from the ‘virtual whiplash’ of following so many threads, or for those who were unable to attend, here are a few excerpts and key points from panelists and participants of The Rambling Epicure’s first live Twitter chat on the future of food writing. Very special thanks to our panelists: Amanda Hesser, John Birdsall, Corie Brown, Dianne Jacob, Monica Bhide, Gloria Nicol, and Wilson Dizard III.

ON THE FUTURE OF FOOD WRITING

@MichaelDChing: RT @BillDaley: @writes4food Indeed. But the future won’t be like the past. Keep mind, options open! #futurefoodwriting April 20, 2012, 6:04 pm

@mbhide: There is a future.. but I see myself more as a business person than a writer. I have to do diff things to make a living #futurefoodwriting April 20, 2012, 6:04 pm

@John_Birdsall: @mbhide I think food writers always had to be business people, though. #futurefoodwriting April 20, 2012, 6:05 pm

@mbhide: @writes4food I wrote about creative rebirth http://t.co/sQfT5GQ4 #futurefoodwriting April 20, 2012, 6:08 pm

@PeteDulin: @wotsforteatoday – True. Research, dig up new angles, build rep for quality. #futurefoodwriting Distinguish from what exists already. April 20, 2012, 7:36 pm

Food Writing Tips: Aristotle on Writing

Published by Jonell Galloway + Thursday, April 26, 2012 Permalink 0

by Jonell Galloway

Since the April 20, 2012, #futurefoodwriting live Twitter chat was such a success, I’ve decided to start posting writing tips from time to time. I’m thrilled so many people are interested in improving their writing.

The first quote is not about food writing in particular, but about writing in general. It applies to food or blog writing, or to any other kind of writing. One could say the same about the second quote: always seek to make your writing better. Check it and check it again. If you’re still not sure, have someone else you trust read it. Making excellence a habit, of course, relates to whatever we do in life, not just writing.

To write well, express yourself like the common people, but think like a wise man.―Aristotle

Excellence, then, is not an act but a habit.–Aristotle

Bust of Aristotle. Marble, Roman copy after a Greek bronze original by Lysippos from 330 B.C.; the alabaster mantle is a modern addition.

Newfangled Food Vocabulary: Kitchentuition

Published by Jonell Galloway + Monday, April 23, 2012 Permalink 0

“Everyone knows that a plausible candidate for a wife must have kitchentuition,” says the Urban Dictionary.

“Kitchentuition” refers to someone who is a wonder in the kitchen, and has that magic touch when it comes to using knives, cutting boards and just about every other kitchen utensil, i.e. kitchen intuition.

The term “kitchentuition, not to be confused with ‘kitchen tuition,’ “is a bit sexist, but at least it’s not offensive in any other ways, like many urban dictionary terms,” says the Urban Dictionary.

Simon Says: Daily Food Quote, April 23, 2012

Published by Jonell Galloway + Monday, April 23, 2012 Permalink 0

by Simón de Swaan

Americans, more than any other culture on earth, are cook-book cooks…–John Thorne

John Thorne is a culinary writer born in Quincy, Massachusetts, who has written a number of best-selling books on food history and culture, including The Outlaw and Pot on the Fire: Further Exploits of a Renegade Cook.

A graduate of Amherst College, he began to teach himself to cook frugally while living briefly in New York City’s Lower East Side, where he sought to become a writer of some sort as a very young man during the 1960s.

Summary of #futurefoodwriting live chat, April 20, 2012, “Advice for Future Food Writers” & John Birdsall’s rebuttal “What Amanda Hesser Got Wrong”

Published by Jonell Galloway + Saturday, April 21, 2012 Permalink 0

1,428 people took part in the #futurefoodwriting Twitter chat, which included the panelists listed below. The idea for the chat was sparked by an April 10, 2012, article by Amanda Hester of Food 52, “Advice for Future Food Writers,” and John Birdsall’s of CHOW’s rebuttal, “What Amanda Hesser Got Wrong”

Amanda Hesser, former The New York Times food editor and writer, and co-founder of CHOW food community @AmandaHesser
John Birdsall, Senior Editor of @Corie Brown, @John_Birdsall, who wrote the initial direct rebuttal to Amanda’s article, “What Amanda Hesser Got Wrong.”
Bill Daley, former food editor and writer at the Los Angeles Times, deeply involved in the food publishing world @ZesterDailyDianne Jacob, food feature writer at Chicago Tribune @BillDaley
Dianne Jacob, food writing coach @diannej
Tweet Chat, cookbook writer @mbhide
Gloria Nicol, food writer for The Guardian @thelaundry
Wilson Dizard III, veteran journalist, former Newsweek and McGraw Hill, specialized in high tech and global intelligence, author of “Quelling Quitchen Qualamities” column on The Rambling Epicure @wdizard
Continue Reading…

Prepping for #futurefoodwriting live chat April 20 at 2 p.m. EST / 8 p.m. Paris time

Published by Jonell Galloway + Friday, April 20, 2012 Permalink 0

For those of you who haven’t participated in live chats, here are a few basic guidelines. It’s much simpler than you might think.

If you use Tweet Chat (it can be used online without downloading), you can create columns or “streams”, as they call them by clicking on the +Add Stream button at the top left of the screen. You can then create a stream for #futurefoodwriting and @RamblingEpicure (and your Twitter handle). Any questions or replies meant for you should also come in to your own Twitter stream through the addition of your Twitter handle. You can also follow the hashtag on Tweet Chat by simply typing in the hashtag. You can set the time delay, the minimum being 5 seconds.

To summarize, if you seriously want to take part in the conversation, it is wise to have both windows open at the same time so that you won’t miss anything. There will be a lot of participants, and there are a lot of panelists, so it might be lively and fast.

To ask or reply to a question, simply send a Tweet, as usual, but make sure to include:

The #futurefoodwriting hashtag so everyone who is participating in the chat can see it.
Include the Twitter handle of the person to whom you are addressing the question, or of the person to whom you are replying.

For example, if you want to ask here @ZesterDaily a question, it should look like this:

@ZesterDaily Is funded food reporting the only way of maintaining investigative food journalism in the future? #futurefoodwriting

As a panelist, if you’re answering a question from @JonellGalloway, from your own Twitter address, your Twitter reply should look like this:

@JonellGalloway I believe funded food reporting is only one way of dealing with the problem. #futurefoodwriting

Another important point is that you should prepare your questions ahead of time to ensure that they contain no more than 140 characters. You also risk losing track of the conversation if you haven’t done this ahead of time.

Simon Says: Daily Food Quote, April 16, 2012

Published by Jonell Galloway + Monday, April 16, 2012 Permalink 0

by Simón de Swaan

No one can be wise on an empty stomach.–George Eliot

Mary Anne Evans, better known by her pen name George Eliot, was an English novelist, journalist and translator, and one of the leading writers of the Victorian era. She is the author of seven novels, including and Daniel Deronda.

Food Poetry: 张错: 茶的情诗 / Love Lyrics of Tea

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

by Dominic Cheung

Translated into English by Karl Zhang

张错: 茶的情诗 Love Lyrics of Tea

1

如果我是开水 If I were boiling water
你是茶叶 And you were tea leaves,
那么你的香郁 Then all your fragrance would depend
必须倚赖我的无味 Upon my lack of taste.

2

让你的干枯柔柔的 As your shriveling
在我里面展开，舒散；Loosened within me and unfolded;
让我的浸润 My moisture and lubrication
舒展你的容颜。Would smooth the wrinkles from your face.

3

我们必须热，甚至沸 We would need to be hot, even boiling
彼此才能相溶。To dissolve inside each other.

4

我们必须隐藏 We would need to hide
在水里相觑，相缠 Face to face under water, twisting and twining,
盏茶功夫 In a moment of tea
我俩才决定成一种颜色。Before we decided, which color to become.

5

无论你怎样浮沉 No matter how long you might float and swirl
把持不定 Unstable
你终将缓缓的 Eventually you would
(噢，轻轻的) (Oh, gently)
落下，攒聚 Sink down
在我最深处。To assemble in my depths.

6

那时候 In that moment
你最苦的一滴泪 Your bitterest teardrop
将是我最甘美的 Would become my sweetest
口茶。 Mouthful of tea.

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.

Simon Says: Daily Food Quote, April 2, 2012

Published by Jonell Galloway + Monday, April 2, 2012 Permalink 0

by Simón de Swaan

As he chops, cuts, slices, trims, shapes, or threads through the string, a butcher is as good a sight to watch as a dancer or a mime.–Colette

My Mother’s House & Sido – Colette

81 Years Of Style: French Writer Colette’s Never Ending Influence On Fashion was the surname of the French novelist and performer Sidonie-Gabrielle Colette. She is best known for her novel Gigi, upon which Lerner and Loewe based the stage and film musical comedies of the same title.