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Food Writing for Food Lovers

dianne-jacobheadshot2008Five Wednesdays, March 3-31, 7-9:30 pm    Berkeley
$185 members/ $215 non-members

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“As a food writer, I never get bored,” says instructor Dianne Jacob. “I’ve interviewed nationally-known cookbook authors, ghost-written a chapter about urban farming, written an essay about a food bank, detailed a French bed-and-breakfast run by an accomplished chef, and reviewed restaurants in San Francisco and on Bali. I’ve also written practical pieces about what to do with tuna besides make a sandwich. As a co-author, I collaborated with a chef on a book on grilled pizza. Once I discovered how much fun food writing was AND that I could get paid to eat and cook, I never looked back.”

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Dianne Jacob: Food Writing

Dianne,

I’d like to thank you personally for the perspective-rich session at the Writing Salon in SF this month, as well as the benefit of your brilliantly distilled experience in “Will Write for Food.”

Rather than feeling discouraged by my lack of credentials, I’ve come away energized with the possibilities of new – and focused – directions. About the form of the project (considering a memoir with recipes complementing the anecdotes). About the mode of (self) publication. About marketing the publication.

I’d say you are as gifted a teacher as you are a writer. When I have a draft, I hope you will allow me to engage you for some editing advice. I have no doubt it will be as insightful – and encouraging – as your teaching and writing.

Thank you again.
-Susanna Mould

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