How to write with precision. How to pitch an article idea to an editor. How to describe food while limited adjectives. How to write a recipe. How to write about food in fiction. How to… this book covers a wide span of information. While the focus is food writing, Dianne Jacob stresses the importance of strong writing. She offers magazines, texts, websites and associations as food resources. She quotes experts in the field and offers reasonable advice about how to get started.
As a writing teacher, I took notes as I read this book. I will integrate chapters into future classes. Jacob includes writing exercises that can help jump-start a beginning writer and rejuvenate a more experienced one. I wasn’t just reminded about how to write well, but rather I learned some new approaches and ideas to consider.
Here is one of the many gems from the book: In the chapter “Characteristics of a Food Writer,” Jacob writes, “Veteran writer O’Neill keeps rampant and vague adjectives at bay by evolving her taste vocabulary, even after decades as a food writer. Her main tool is a taste diary she kept for ten years. One of her mentors suggested using a diary so that later, if she was writing about a raspberry, she could go back and consult her earlier impressions.”
For more information on Dianne Jacob and her book Will Writer For Food, see her website and read her blog.