Turning Your Life and Food into a Best Seller
Posted on 16. Feb, 2009 by Birdsong in Uncategorized
In today’s world, food writing is everywhere– in newspapers, magazines, recipe headnotes, web sites, blogs and tweets. Much of it is informative and some of it pretty interesting, but not necessarily the stuff of literature. For that, readers turn to memoirs–some food based, some with food as a potent ingredient unveiling other lives and times. What distinguishes a food memoir and makes it fresh? These panelists will tell you how they did just that.
Judith Weinraub, chair
Monica Bhide
Kathleen Flinn
Betty Fussell
Mimi Sheraton
