food writing | Page 5 of 5 | The Rambling Epicure

Simon Says: Daily Food Quote, August 17, 2012

Published by Jonell Galloway + Friday, August 17, 2012 Permalink 0

by Simón de Swaan

Summer cooking implies a sense of immediacy, a capacity to capture the essence of the fleeting moment.–Elizabeth David

Elizabeth David was a British cookbook writer who, on her return from “exile” in Egypt after WW2, decided that action had to be taken with regard to the quality of food in Britain. She was outright hostile to second-rate cooking and the use of frozen, canned and out-of-season ingredients, and is, in many people’s mind, a precursor of the concept of Slow Food. In any case, she was a primary mover in bringing true traditional home cooking using quality ingredients back into the mainstream in Britain.

All her books are listed here, and most are still available at Book Depository or other online independent booksellers.

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.

The Rambling Epicure is Looking for International Culinary Ambassadors

Published by Jonell Galloway + Thursday, March 1, 2012 Permalink 0

As a global real-food site, we regularly seek to widen our coverage. We already cover at least 20 countries and have articles in 6 languages (always translated into our common language, English). Our ambitious aim is to have Culinary Ambassadors from countries all over the globe.

If you’re a food writer, blogger or photographer and you’re interested in working with our team, I suggest you read closely our aim and purpose and browse through our tabs and categories to see if you think you fit in. Your job would be to cover both traditional and new food and wine trends in your country.

Click on word scramble to see details. The Rambling Epicure Voices and our Food/wine Coverage

If you’re interested, please contact us by clicking the blue Contact Us button at the top right of our site.

We hope to hear from you!

Jonell Galloway, Editor, and The Rambling Epicure Voices

Food News Daily: Latest food news and trends from around the world, December 14, 2011

Published by Jonell Galloway + Wednesday, December 14, 2011 Permalink 0

How Caffeine Can Galvanize Your Workout, Sweet Potato Soup With Ginger, Leek and Apple, Take a Tea Break – Whole Living Daily: Whole Living, First Write the Blog, then Write the Cookbook, Espresso Kahlúa Brownies,
Homemade Corn Tortilla and A Delightful Mixed Vegetable Cheesy Quesadilla, David Downie: Delving into the Heart of Genoa and its Food Shops and Cafés, and much more.

Click here to read more.

Continue Reading…

Simon Says: Daily Food Quote, August 16, 2011

Published by Jonell Galloway + Tuesday, August 16, 2011 Permalink 0

by Simón de Swaan

[Breadbaking is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world’s sweetest smells…there is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel that will leave you emptier of bad thoughts than this homely ceremony of making bread.-–M.F.K. Fisher, The Art of Eating

Mary Francis Kenney Fisher (July 3, 1908 – June 22, 1992). a Californian by birth, was a prolific and well-respected author of 20 books, many of which dealt with the preparation, history and culture of food. She spent the first three years of her marriage in France, where she learned how to live and eat economically and was introduced to various wines, pastries and cheeses. This was to determine the path of her life.

Plate to Page Food Writing and Photography Workshop in Weimar, Germany

Published by Jonell Galloway + Tuesday, May 10, 2011 Permalink 0

The From Plate to Page food photography and writing workshop will start on Friday, May 20, 2011, lasting until Monday, May 23, 2011, in Weimar, Germany.

Rambling Epicure contributor Meeta Khurana Wolff, a professional food photographer and stylist whose photos appear almost daily in the slider at the top of our home page, is one of the four professionals giving the workshop, along with another Rambling Epicure contributor, Jamie Schler, author of our Destination Dessert column.

From Plate to Page is an intensive hands-on food workshop aimed at food bloggers, writers and photographers looking to enhance and hone their photography and writing skills while finding their own unique style and voice, both for their blog and for professional work. This exciting, one-of-a-kind workshop will intended to pull food bloggers and photographers out of their creative ruts and start them on their way to a more professional style.

Rather than follow the style and program of traditional food blogging conferences, From Plate to Page is a workshop encouraging active participation by each attendee in the ultimate learning experience. Working alongside four of Europe’s most popular and respected food bloggers — each one of whom has turned her own blog into a springboard for a successful freelance writing or photography/styling career, participants will spend an extensive part of the weekend working on assignments designed specifically for the food blogger. All dedicated activities throughout the weekend will be the source of a writing or photography experience followed by analysis, critique and discussion.

Simon Says: Daily Food Quote, March 31, 2011

Published by Jonell Galloway + Thursday, March 31, 2011 Permalink 0

by Sim ón de Swaan

Gastronomy is the intelligent knowledge of whatever concerns man’s nourishment.–Jean-Antheleme Brillat-Savarin (1755-1826), in The Physiology of Taste (1825)

Jean-Antheleme Brillat-Savarin was a French lawyer, magistrate and author who helped to develop the art of food writing. His most famous and influential book, The Physiology of Taste, consists of 8 volumes and was published in December of 1825, two months before his death at the age of 71. His influence is so significant that a cow’s milk cheese, a rum yeast cake, and a ring mold are all named after him.