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Resource Guide for Food Writers | 
 enlarge | Author: Gary Allen
Publisher: Routledge
Category: Book
List Price: $32.95
Buy New: $18.75
You Save: $14.20 (43%)
New (25) Used (19) from $15.98
Rating:  1 reviews
Sales Rank: 612806
Media: Paperback
Edition: 1
Pages: 256
Number Of Items: 1
Shipping Weight (lbs): 1.1
Dimensions (in): 9 x 6 x 0.9
ISBN: 041592250X
Dewey Decimal Number: 664
EAN: 9780415922500
ASIN: 041592250X
Publication Date: March 1999
Availability: Usually ships in 1-2 business days
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| Editorial Reviews:
Amazon.com Review
Whether you're writing about medieval food or salt, radishes or Balinese cooking, you'll find an organization, publication, Web site, or other aid for your research sandwiched between the covers of Gary Allen's Resource Guide for Food Writers. Allen's book is divided into three sections. The first lists sources, including food-related library collections, organizations, Internet newsgroups, 33 pages worth of periodicals (among them, Food Insects Newsletter, Garlic Times, and Hive Lights), and even more of food-related Web sites. From there Allen moves onto interview techniques (hint: "writers should be quiet during interviews"), culinary reference works, writing guides, recipe formatting, and food-writing courses and conferences. The book's final section lights on book proposals, markets, self- and Web publishing, agents, copyrights--even stock photography. One longs sometimes for some critical evaluation of the resources listed, but what the book lacks in assessment it makes up for in sheer volume of information. --Jane Steinberg
Product Description
A feast for all food writers, The Resource Guide for Food Writers is a comprehensive guide to finding everything there is to know about food, how to write about it and how to get published. An educator at the Culinary Institute of America, Gary Allen has compiled an amazing handbook for anyone who wants to learn more about food and share that knowledge with others. Including a foreword by Mr. Tim Ryan, Senior Vice President of the Culinary Institute of America, this multifaceted guide teaches readers how to:
* find appropriate libraries
* use catalogs, directories, bibliographies and periodicals
*and locate specialty booksellers. Chapters on the writing process provide real guidance on:
*how to write
*what resources are helpful
*and how to combat writer's block In the final section, the intimidating task of getting published is tackled with specific help in drafting proposals and finding the appropriate publisher. An impressive menu of resources, this authoritative reference is essential for every epicurean, from the food service professional to the ambitious home gourmet.
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| Customer Reviews:
Good and plenty March 7, 2000
Keetha (Miss.)
38 out of 43 found this review helpful
This book is extremely thorough - a wealth of information. Gary Allen certainly did his homework. I write a food column and do freelance food writing - I'm always looking for any books for food writers. The Resource Guide for Food Writers is very helpful.
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