A Literary Culinary Journal
Archestratus
Apicius
J.A. Brillat-Savarin
Grimod de La Reyniere
Carême
Artusi
Escoffier
Rachel Laudan
Lizzie Collingham
Alan Davidson
Claudia Roden
Margaret Visser
Carolin C. Young
Michael J. Twitty
Waverley Root
Heroes
M.F.K. Fisher
Elizabeth David
Julia Child
Richard Olney
Marcella Hazan
Madhur Jaffrey
Edna Lewis
Harold McGee
Alice Waters
Paula Wolfert
Harold McGee
Irma Rombauer
Tamar Adler – food studies
Anna Mendelson – food studies and biographer
Jacob Epstein – publisher and memoirist
Judith Jones – cookbook editor and memoirist
Michael J. Twitty – food studies
Gabrielle Hamilton — memoirs
Fuchsia Dunlop – food studies and memoirs
David Leite – food journalism
Molly O’Neill – food journalism
Marcus Samuelson — cookbooks
Anita Mannur – food studies
Kim Sunee
Andrea Nguyen — cookbooks
Raghavan Iyer – cooking and food journalim
Mei Chin — memoirs
Gary Paul Nabhan – food studies
Calvin Trillin — foodways
Nigel Slater — cookbooks
Ottolenghi — cookbooks
Joan Nathan — cookbooks
John Thorne – food journalism and cooking
Ed Behr – food studies
Zarela Martinez
Aglaia Kremezi
Laurie Colwin — foodways
Roy Andries de Groot – travel, food and locavorism
Waverley Root – food journalism and food history
Samuel Chamberlain – travel and food
Nora Ephron — memoirs
Craig Claiborne – Cookbooks and Journalism
Anthony Bourdain – memoirs and travel
Jamie Oliver — cooking
Joseph Wechsberg – travel and foodways
James Beard – cookbooks and food studies
Clementine Paddleford — foodways
Ludwig Bemelmans — memoirs
Nancy Singleton Hachisu — cookbooks
Elizabeth Andoh — cookbooks
Proust
Dickens
Virginia Woolf
Balzac
Emily Dickinson
Alice B. Toklas and Gertrude Stein
Wendell Berry
Michael Pollan
Barry Estabrook
Wenonah Hauter
Frances Moore Lappe
Dan Barber
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Food Writing Prompts
Do you have a great idea every single time you sit down to write? An idea you are on fire with?
If so, that would be most unwriterly.
Not feeling inspired, however, is what keeps many writers from being productive – even from beginning to be.
Productivity will come with application. Inspiration is a matter of showing up for it. Be there.
Be here, too. Where we provide you with stimulation. Writing prompts, for instance. Rather than ask you to force a focus that won’t come, we invite you to jumpstart your productivity with writing prompts. Whether visual, verbal, or olfactory, prompts work the way leafing rapidly through a cookbook works, when you can’t think exactly what to cook: you may not see a recipe you’ll perform, but your thinking gains in ease and speed from small doses of stimulation that throw open big windows for you. Check out our food writing prompts.
Food Writer Role Models
Be who you are, of course. It’s the Socratic lesson.
And it’s hard. To make it a little easier, we have assembled a company of writers for you to engage with (LINK TO ENTIRE LIST) en route to establishing both your turf and your voice. These writers may treat food glancingly or with intense focus, but they all treat it vividly. Whether known for their food writing, or known better for writing something altogether different, they are citizens of the world of the senses, and their approach is unerring.
Is food writing from earlier centuries a bit flowery? Does it take too much time to read? No. It’s surprisingly lean, precise and vigorous. Past masters of this kind of prose were not searching for words. They’d found them. Browse these authors (LINK) to see if they tire you with excess. We’re betting that won’t happen. And, please comment to add to the list.
Are there true masters among us today? Food writers whose work is both current and lasting? The journalists, memoirists and novelists who now turn their attention to food make our era a very rich one. Food writers of our time have much more mobility than those of earlier times – the world is their material, as it is yours. Browse these authors to find kindred spirits. (LINK) And, please comment to add to the list.
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Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine. 
