Will Write for Food: Dianne Jacob

By JULIETTE ROSSANT Why "hire" a writing coach when you can buy Will Write for Food (Marlowe & Co Spring 2005)? Dianne Jacob, who has coached food writers as an editor and then as a teacher has now put her considerable knowledge and observations down in a readable book aimed at beginners. Apparently, the demand is there, too, if the size of last Saturday's audience full of aspiring Food and Travel writers at a Smithsonian Resident Associates program is any measure. Dianne played lead, supported by a strong cast: Vogue's Jeffrey Steingarten, The New York Times' Kim Severson, and The Washington Post's local hero Tom Sietsema. Dianne's book -- a guide, really -- is easy to use, much like the Complete Idiot's Guide books published by Penguin Group, taking readers through all the different kinds of food writing that exist: restaurant reviewing, recipe writing, memoirs and other non-fiction food writing, and fiction writing. There are plenty of writing exercises, how-to lists for reviewing restaurants, and even guidelines for chefs who plan to work with writers on cookbooks. It is a great book for an aspiring writer because it points the way to starting small, in local newspapers and magazines, rather than aiming straight for a book. Dianne should know, too, since this is her first book in an already long and successful career, writing and editing articles. That is not to undersell or under-rate the book: it is also a handy reference for professional writers, particularly those looking to expand more widely into other areas of Food writing. Most fun in the book are comments from food and non-food writers whom Dianne interviewed, from everyman Calvin Trillin ("It's probably fair to call me an amateur" on p. 3) to esoteric Darra Goldstein ("Some food writing is almost utopian. Communicating pleasure and enjoyment is part of that." p. 5). Whom did Dianne tell superchefblog was her favorite interview? Anthony Bourdain. He turned out to be very passionate, articulate, enthusiastic and thoughtful. She quotes Bordain in her chapter on the Characteristics of a Food Writer: You have to be willing to put yourself in a situation and let things happen. You can't be squeamish or hesitant. It might require that you match your hosts shot for shot with vodka laced with bear bile. Now is not the time to say 'I'm a vegetarian' or 'I'm lactose intolerant'." (p. 29) Good advice for chefs and writers alike, as I will attest, having eaten my fair share of "exotic" food as a foreign correspondent. As a fellow professional food writer, journalist, and author who has at times been approached for similar advice, I caution readers on their expectations: by no means did Dianne lay out all the secrets of the trade. Her book and her book-tour lectures are, as I said from the start, for beginners. And she offers no shortcuts. I think it's safe to say that Dianne believes (as many if not most writers do) that one must hone one's craft -- and prospective Food writers should be more willing than most to do that, given that the chefs about whom and about whose food they will write probably put in far more sweat and toil to perfect their craft. Tom Sietsema and Kim Severson told great tales to support Dianne's advice -- about hard work, perseverance, and tons of tasting. Jeffrey Steingarten had a bit less to say, mostly because he arrived rather late for the event. He did share a tale from one of his books (everyone's books were on sale, but some people had more books to sell than others). So, does Will Write for Food make a writing coach unnecessary? I never had one, other than editors on the job, but perhaps those who are not employed in Media would do well to seek further coaching -- just be sure to save both your coach and yourself some time with this primer. Previous articles (Anthony Bourdain): Robert Klein: The Amorous Busboy of Decatur Avenue Real TV Cooking? Kitchen Confidential a la Sex and the City Rocco DiSpirito: Ridiculed in the Rainbow Room Previous reviews: Mario Batali: Molto Italiano The Oldest Cuisine in the World: Jean Bottero Suvir Saran Spins Indian Home Cooking Biro: European-Inspired Cuisine July 4: Paul Gayler's The Gourmet Burger July 4: East Meets West Robert Klein: The Amorous Busboy of Decatur Avenue Christy Campbell: The Botanist and the Vintner Kathleen Daelemans: Getting Thin and Loving Food! Aroma: Daniel Patterson and Mandy Aftel Tyler Florence: Eat This Book The Perfectionist by Rudolph Chelminski Bobby Flay's Grilling for Life Mother's Day Gift: Finding Betty Crocker The Sensual Language of Baklava: Diana Abu-Jaber Paula Deen & Friends Roland Mesnier's Dessert University Puerto Rico: Grand Cuisine of the Caribbean Don Pintabona: Shared Table Annabel Karmel: First Meals Nigella Lawson's Feast Cook Like a Kyrgyz Ozzi Dining Downunder and Bushfood Personal Favorites: The Chefs of Las Vegas Anne Willan: The Good Cook Gale Gand's short+sweet More Food from Alton Brown Manju Malhi's India With Passion SOS: Baking from the Heart Madhur Jaffrey: Our Lady of India, CBE Amazon UK's Steamy Xmas Chefs All Hail Alfred Portale Agassi's Star Palate: Celebrity Chefs Book links: Publisher Amazon.com Technorati Tags: chefs food restaurants cooking branding cuisine writing journalism --> back to superchefblog