I know that we have previously established in class that “Food Writing” is an enormous umbrella term, but in all honesty, I’ve slept at least twice since the start of the semester, and it’s always nice to get a refresher. It’s also a pretty big relief to see “to be a good food writer is to be a good writer.” Not to toot my own horn, but I am generally acknowledged as at least a decent writer, which really reassures me as to my ability to do food writing well. The comment in chapter one about just writing what you had for breakfast does remind me of what my mom used to complain about seeing on Facebook, before it was taken over by eerily targeted ads and Russian bots.
I love the way that everyone in this book seems so excited about food writing, which is a real 180 from the way most books I need for classes are. The whole genre of food writing is creative writing, just not in the fiction sense people tend to associate with creative writing. “Creative” in the sense that it’s not dry description, it’s got some color in it, a little zing.
I think I’ll hang on to the idea of “write what inspires obsession in you.”
Will Write for Food 