What is the future of food writing as a profession and avocation? Where once there were relatively few influential critics and writers who shared their views via newspaper columns, magazine articles, and cookbooks, the internet has opened the gates to anyone who wants to offer their thoughts via forums, blogs, and self-publishing.
This conversation with Dianne Jacob and David Hammond offers insights into the realities of today’s food writing business. If you aspire to start a food blog, write freelance articles, or publish a cookbook or restaurant criticism, listen in to learn what kinds of food writing work and why.
Dianne Jacob coaches writers at all levels, including blogging, freelancing, and books. She also edits books for publishers. She is author of Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir and More and coauthor of the cookbook Grilled Pizzas and Piadinas with Chicago private chef Craig Priebe. A freelance writer and blogger, she judges books and journalism for two national associations: the James Beard Foundation and the International Association of Culinary Professionals (IACP).
David Hammond, a writer living in Oak Park, IL, is a founder and moderator of LTHForum.com, the Chicago culinary chat site, and a regular contributor of food-related articles for the Chicago Tribune, Sun-Times, and Reader. David was featured on “Good Morning, America,” “Chicago, Tonight,” and Nippon TV when he developed recipes for preparing cicadas, and he is a returning guest on WLS and WGN radio. He produces regular segments for WBEZ, Chicago Public Radio.
Recorded Saturday, October 2, 2011 at Kendall College.
