foodwriting
Language: English
Part of speech: noun
Senses: examples: text: The Gastronomical Me (1943), the fourth book, is a series of autobiographical sketches noted usually for its eloquent apologia for foodwriting: “There is a communion of more than our bodies when bread is broken and wine drunk. And that is my answer, when people ask me: Why do you write about hunger, and not wars or love?”
ref: 1985, L. Patrick Coyle, Jr., Cooks’ Books: An Affectionate Guide to the Literature of Food and Cooking, New York, N.Y.: Facts On File Publications, →ISBN, page 59:
text: judy schultz is a professional eater. Her special brand of foodwriting has entertained readers for the past ten years, first in the pages of Western Living magazine, then in The Edmonton Journal, where she became food editor in 1982.
ref: 1986, Judy Schultz, “About the author”, in Nibbles & Feasts: A Book of Eating, Edmonton, Alta.: Tree Frog, →ISBN, page 159:
text: This month is devoted to all those bits and pieces that don’t add up to enough for a whole column, otherwise known as “stream of consciousness,” or “gonzo foodwriting,” etc.
ref: 1989 April, Emil Franzi, “Veni vidi verdi: Now where d’ya get a bite to eat?”, in City Magazine, Tucson, Ariz.: First City Publications, →ISSN, page 17, column 1:
text: Trained in music, she turned to foodwriting late.
ref: 1996, Elizabeth Riely, “About the Author”, in The Chef’s Companion: A Concise Dictionary of Culinary Terms, 2nd edition, New York, N.Y.: Van Nostrand Reinhold, International Thomson Publishing Inc., →ISBN:
text: Overseasoning, let us note again, is an American neurosis that we attribute largely to the improverishment^([sic]) of our foods. This is not a view widespread in the foodwriting game.
ref: 2000, John L. Hess, Karen Hess, “The Gourmet Plague”, in The Taste of America, Urbana, Ill.: University of Illinois Press, →ISBN, page 161:
text: Specialises in non-fiction: history, popular science, biography, social issues, cooking, foodwriting, gardening; […]
ref: 2012, “[Listings] Children’s literary agents overseas”, in Children’s Writers’ & Artists’ Yearbook 2013, 9th edition, London: Bloomsbury Publishing, →ISBN, page 220, column 2:
text: Melissa Clark is a foodwriting star. She’s at the New York Times and has authored many cookbooks.
ref: 2014 October 5, Philip Weiss, “Food writer Melissa Clark on being Jewish”, in Mondoweiss, archived from the original on 19 Dec 2014:
text: She also edited Recipes from Brixton Village and was awarded joint winner for the Young British Foodies Fresh Voices in Foodwriting Award 2013.
ref: 2015, “Miss South”, in BBC, London, archived from the original on 27 Sep 2015:
text: This is a cookbook for skeptics and paranoiacs. If you’re fearful of agendas, bro-science, half-science and the world of online foodwriting at large, turn to the Academy of Nutrition and Dietetics.
ref: 2018 August 22, Will Price, “10 Healthy Cookbooks Every Athlete Should Read”, in Gear Patrol, New York, N.Y., archived from the original on 23 Sep 2020:
text: WB Do you cook? Do you have a favorite food memory from childhood? What is your favorite restaurant? (Pre-Covid-19) What does a typical meal look like to you? (Foodwriting?)
ref: 2020 July 2, Warren Bobrow, “Rob Tankson And PrestoDoctor Deepening The Cannabis Evaluation Experience”, in Forbes, Jersey City, N.J., archived from the original on 17 Jan 2021:
text: Six years ago, I attended a foodwriting intensive called the LongHouse Food Scholars Program, founded and led by the formidable chef, journalist, and cookbook author Molly O’Neill.
ref: 2020 October 15, Ellen Gray, “The Mentor We Miss Most: Molly O’Neill”, in Saveur, New York, N.Y., archived from the original on 18 Oct 2020:
glosses: Alternative form of food writing.