Food writing encompasses a diverse range of writers, from restaurant critics to cookbook authors and food historians. It is a passion for food and the written word that unites them all.
Writing about food is a matter of passion: a passion for food, for tastes and for the senses. Food writers are a diverse class of writers who are very similar to the faceted shapes, angles and images represented in a kaleidoscope. Food writing spans the spectrum: from novelists and historians, to journalists and restaurant consultants, from daily bloggers to photography enthusiasts. The common theme in food writing may be food, but it’s also about life, the lifespan of food, and the passion that every food writer has in the delicious world they inhabit.
The simplest and most identifiable form of food writing is found in restaurant reviews. Critics looking into the latest restaurant openings, trends, and chefs are a big factor in food writing. Some restaurant reviewers focus solely on the dishes served, while other food writers branch out to detail the featured ambiance, service, and cuisine. Notable writers in this genre of food writing include Phyllis Richmann and Tom Sietsema.
Food journalists are also important to food writing. These may be columnists regularly featured in a newspaper or magazine or authors of special publications. Food journalists report in both AP and first-person formats. They can pick a topic or remain objective. Some food journalists are able to blend travel and adventure writing while reporting their stories. Noted food journalists include Jeffrey Steingarten, Ruth Reichl and Jonathan Gold.
Food novelists are also represented in food writing. Food novelists create novels that intertwine storylines with deliciously delicious dishes. Some food novelists use their imagination to write, others will use personal experience. Talented writers like MK Fisher, Laura Esquivel and Peter Mayle are good examples of food novelists.
Cookbooks are the dominant products of food writing. There are endless cookbooks devoted to numerous cuisines and cooking styles. Most food writers are avid cooks or recipe collectors and, therefore, fantastic cookbook authors. Instructional food writers are also found among cookbook writers. They may be authors of culinary arts textbooks, how-to guides, and hobby-related websites. James Peterson, Fannie Farmer and Julia Child are outstanding cookbook and recipe authors.
Food historians cultivate the history of food products. Whether tracking agricultural history chronologically or documenting legislation affecting food distribution, food historians are a special part of food writing. Some food historians write simply and manually, others prefer to incorporate elements of fiction. If you’re ever curious about how a certain food came to be or how one dish evolved into another, a food historian will have the answer. William Woys Weaver, Michael Pollan and Francine Segan are leading authorities on food writing and culinary history.
Restaurant consultants, especially menu writers and marketing specialists, also participate in food writing. These professionals translate a chef’s vision for a dish into tantalizing descriptions, while also enticing readers to become repeat customers. Typically, these food writers do their job with little fanfare, preferring to write behind the scenes.
Food writing is a diverse assortment of people who wish to express their passion for food through literature, journalism, marketing, and recipe writing. The only requirement to be a food writer is to have a passion for food and the written word.
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