))
Author Dianne Jacob on the fate of food writing
Manage episode 375826780 series 2619460
内容由Jaime Lewis提供。所有播客内容（包括剧集、图形和播客描述）均由 Jaime Lewis 或其播客平台合作伙伴直接上传和提供。如果您认为有人在未经您许可的情况下使用您的受版权保护的作品，您可以按照此处概述的流程进行操作https://zh.player.fm/legal。
Becoming a food writer tends to be a try-and-see-what-sticks process. Last time I checked, you can’t major in food writing in college, so most folks who want to pursue that line of work need to either make it up as they go along or attach themselves to a knowledgeable mentor. For my part, I’ve done both, and the latter I’ve done with Dianne Jacob, an award-winning food writer, cookbook author, and writing teacher based in the Bay Area. I’ve hired Dianne to help with magazine pitches and book proposals, but I’ve also benefited greatly from her book “Will Write For Food,” a guide to the food writing industry that’s now in its fourth printing. Ask any food writer, and they’ll tell you this is the gold standard for food writing, so I was delighted when Dianne agreed to come on the podcast. You’ll love her expertise, stories, and advice in this interview that I recorded in her home in San Leandro. I encourage you to sign up for her newsletter on Substack by the way, if you love good food writing and want to find more of it. You can also see the recipes that Chat GPT made for her, and the results of her following them.
Website: diannej.com
Substack: diannejacob.substack.com
Instagram: @diannemjacob
211集单集
分享
