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Highlights from First #FutureFoodWriting Live Twitter Chat

Published by Thursday, April 26, 2012 Permalink 0

by Melissa Bedinger

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

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Food Writing Tips: Aristotle on Writing

Published by 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 ...

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

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John Birdsall of CHOW to be panelist on The Future of Food Writing Twitter chat

Published by Thursday, April 19, 2012 Permalink 0

John Birdsall has just confirmed that he will be on board as a panelist tomorrow, Friday, April 20, 2012, for our Future of Food Writing live Twitter chat, at 2 p.m. EST / 8 p.m. Paris time @RamblingEpicure #futurefoodwriting.

Birdsall is Senior Editor for the online magazine CHOW.

If you have questions prepared for him, please tweet them on @RamblingEpicure to @John_Birdsall with the hashtag #futurefoodwriting during the live chat to indicate that your question is for him.

Birdsall wrote the amazing rebuttal to Amanda Hesser’s article “Advice for Future Food Writers” on Food 52.

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

Published by 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

 

 

 

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