Time to get serious

I’m beginning to take this food writing business seriously. I’ve had this blog for a long time, and I essentially ignored it until a spark of inspiration hit my brain. What does a working chef, who cooks vegan at home have to say to the community at large about food?

I have a handful of faithful readers. I have some good recipes. And a few good stories. But, it’s time to write more.

I recently researched food writing. I was chasing the story about Cook’s Source Magazine (the one that plagiarized food writer’s works) and found more blogs about food, food writing, cooking, and food related stories. These are blogs that have been on the web for longer than I’ve been writing this one. I had no clue. And the Food Blogosphere exploded while I was working in New Mexico at a soul sucking, mind-numbing job.

Now, I am armed with further knowledge. I’m reading books.  I’m actually paying attention to how others write recipes. There’s a book called The Recipe Writer’s Handbook, the local library does not have it listed. There are lists of words that Food Writers should use, and a list of words they shouldn’t.  Dianne Jacob adds her list of words, and the editors at LA Weekly tell us their 10 worst food words to use, and why in two parts;  part 1 and part 2.  Very useful for those of us new to food blogging.

After all this research and beginning to read more judiciously, I realize I have so much more to learn. This is a journey, and one I want to take you on. Like Julie Powell and the Julie and Julia: My Year of Cooking Dangerously, where she learned to cook, this is my project. “How to become a food writer, and be good at it.” So along with recipes I’ll be sharing my story of the writing process with you. I expect feedback. And lots of it.

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