Tune in for episode 3, in which we cover the topic of first food jobs, and how aspiring food writers can get their start.Read More »
Articles Tagged “food writing”
This person's story about a croissant in Paris is more interesting than yours.Read More »
We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else.Read More »
Save this one for your next commute, train ride, or Sunday morning cup of coffee -- The Bygone Bureau, a really fantastic online arts and culture magazine, has published its first e-book, The Biggest Yam. The topic? Food writing, with 11 essays hand-picked from their archives.
Why an e-book about food, when The Bygone Bureau publishes all sorts of essays? From the introduction by editor Kevin Nguyen: "Although The Bygone Bureau has never been a site specifically about food, we realized that over the past five years, we've talked a lot about food -- stories of cooking, eating, and being very full. Also, it gave us the opportunity to title something The Biggest Yam."
The essays in The Biggest Yam include a barista's plea for better treatment, a plain-foodist's manifesto ("No cream cheese or butter? Jelly?" "Just plain."), no fewer than three stories of cooking disasters, and yes, a piece about a really enormous root vegetable.
The e-book is the perfect length for a lazy afternoon or a well-deserved coffee break, and its price is nothing to balk at, either. Read the first essay here, download the whole thing to your Kindle or iPhone, and get ready to indulge.
Download The Biggest Yam: Food Writing from The Bygone Bureau from AmazonRead More »
Why cookbooks still matter, in this day and age.Read More »
Remedy Quarterly, an independent, community-based, ad-free food magazine, wants your stories.Read More »
The advice I give to aspiring food writers has sharply and suddenly changed. Here's why.Read More »