Resource Guide for Food Writers

1. Auflage 2017
ISBN: 978-1-138-40246-1
Verlag: Taylor & Francis Ltd

Buch, Englisch, 318 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 454 g

The Resource Guide for Food Writers represents the first comprehensive listing of resources for food writers and culinary enthusiasts. A feast for all who love food, it is both a research tool for finding out facts about food and a guide to food writing. Author Gary Allen presents an impressive menu of relevant resources, ranging from specialty libraries and booksellers to periodicals, organizations, and web sites. Allen goes on to provide genuine guidance on how writers can utilize those resources for writing about food and getting published. This authoritative reference and handbook is essential for every epicurean who wants to learn more about food, from the foodservice professional to the ambitious home gourmet.

Autoren/Hrsg.

Allen, Gary

Fachgebiete

• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Mediensoziologie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Sozialwissenschaften Medien- und Kommunikationswissenschaften Medienwissenschaften

Inhaltsverzeichnis

Introduction Part 1 Sources of Information, Printed Materials in Libraries, Periodicals, Buying Books, Book Search Services, Organizations, Culinary Historical Societies, Electronic Sources, Interviews, Part 2 Aids to Writing, The Curse, Style and Grace, A Recipe for Success, A Little Something for the Writing Class, Assorted Internet Links for Writers Part 3 Ideas on the Distribution of Written Works, Book Proposals: Their Form and Function, Self-Publishing, Stock Photography, On Being Seen in the Right Places, Caveat Auctor, Last Rights

Über Autor(innen)

Gary Allen is an educational technologist at The Culinary Institute of America. He lives in New Paltz, New York.