"The Resource Guide for Food Writers"
by Gary Allen
http://www.amazon.com/exec/obidos/ASIN/041592250X/wendysmallWhether 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 on to
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