Synopses & Reviews
With its corn by the acre, beef on the hoof, Quaker Oats, and Kraft Mac nand#8217; Cheese, the Midwest eats pretty well and feeds the nation on the side. But thereand#8217;s more to the midwestern kitchen and palate than the farm food and sizable portions the region is best known for beyond its borders. It is to these heartland specialties, from the heartwarming to the downright weird, that Fried Walleye and Cherry Pie
invites the reader.and#160;
The volume brings to the table an illustrious gathering of thirty midwestern writers with something to say about the gustatory pleasures and peculiarities of the region. In a meditation on comfort food, Elizabeth Berg recalls her auntand#8217;s meatloaf. Stuart Dybek takes us on a school field trip to a slaughtering house, while Peter Sagal grapples with the ethics of patand#233;. Parsing Cincinnati five-way chili, Robert Olmstead digresses into questions of Aztec culture. Harry Mark Petrakis reflects on owning a South Side Chicago lunchroom, while Bonnie Jo Campbell nurses a sweet tooth through a fudge recipe in the Joy of Cooking and Lorna Landvik nibbles her way through the Minnesota State Fair. These are just a sampling of what makes Fried Walleye and Cherry Pieand#8212;with its generous helpings of laughter, culinary confession, and informationand#8212;an irresistible literary feast.
Will Write for Food is for food lovers who want to express themselves, guiding them from their earliest creative impulses to successful article writing, restaurant reviewing, and cookbook writing. Dianne Jacob--journalist and food-writing instructor and coach--offers interviews with award-winning writers such as Jeffrey Steingarten, Calvin Trillin, Molly O'Neill, and Deborah Madison, plus well-known book and magazine editors and literary agents, give readers the tools to get started and the confidence to follow through. Comprehensive yet accessible chapters range from restaurant reviewing to cookbooks to memoirs. Focused exercises at the end of chapters stimulate creativity, help organize thought, and build practical skills. Will Write for Food is the first and ultimate ins and outs guidebook to the incredibly popular world of food writing.
Food lovers who want to express themselves through article writing, restaurant reviewing, and cookbook writing will find the tools to get started in the incredibly popular world of food writing.
The success of Julie and Julia highlights the newest trend in food writing: blogging. Noted journalist and food-writing instructor Dianne Jacob has revised her award-winning book to include a chapter covering all the how-tos of food blogging as well as updated resources and new information on working in other wildly popular genres, namely cookbooks and food memoirs. Incredibly timely, this new edition of Will Write for Food is the must-have for every foodie who wants to put pen to pageor hands to keyboard.
Fully revised and updated to include the latest information on food bloggingcookbook author and food writer Dianne Jacobs soup-to-nuts guide for the aspiring food writer
About the Author
and#160;Peggy Wolff has written on food and food culture for publications including the Chicago Tribune, Los Angeles Times, Hartford Courant, and Orlando Sentinel. She is the food editor for REALIZE Magazine.and#160;