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Food Writing: How to Eat Your Way into Publication By Kyle Wagner Travel Editor, The Denver Post AWAI’s Ultimate Travel Writer’s Workshop ● Denver, CO.

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Presentation on theme: "Food Writing: How to Eat Your Way into Publication By Kyle Wagner Travel Editor, The Denver Post AWAI’s Ultimate Travel Writer’s Workshop ● Denver, CO."— Presentation transcript:

1 Food Writing: How to Eat Your Way into Publication By Kyle Wagner Travel Editor, The Denver Post AWAI’s Ultimate Travel Writer’s Workshop ● Denver, CO ● July 2009

2 Eat Your Way into Ink Increased global awareness Enhanced options for travel Variety of media Choices of voices Everybody eats

3 Proof that the food world has gone off the deep end Keep your eyes peeled for people doing things like this and write about it. You will get someone’s attention!

4 Travel writing = Food writing Narrative style: “South Africans adore their meat, and Samara’s cooks grilled mounds of fatty boerewors (sausage of minced beef, lamb and spices), lamb chops marinated in stewed apricots and tender medallions of springbok. The springbok was excellent, with a rich, beefy taste…There’s a hypocritical tendency at many high-end safari lodges not to upset sensitive Western tourists by feeding them game. That’s silly.” -- Douglas Rogers, Town & Country Travel

5 Travel writing = Food writing The infomercial: The top name in Napa Valley restaurants is Yountville’s French Laundry, which received three stars in the hallowed Michelin Guide… But visitors seeking superb food aren’t limited to this high-profile (and high-priced) restaurant. As Esquire food critic John Mariani recently gushed, “No wine valley anywhere has so many great restaurants.” -- James Vlahos, Endless Vacation

6 Travel writing = Food writing The list: “53 of the city’s best spots to eat – morning noon and night” Subtitled “Where to go, and what to eat, in the Mile-High City, 24-7” 5280 Magazine, March 2009

7 The “If You Go” Also labeled “Insider’s Guide” or “Details” The dining portion is usually titled “Where to Eat,” “Dine” or “Eat.” It’s an accompaniment to most newspaper and magazine travel pieces in some form, along with the lodging and “Getting Around” info.

8 The Restaurant Blurb Do your homework Come up with a variety based on locale Know your “must-haves” Take notes when you leave Jot down your “nut graf” – what would you say if a friend asked you about this place?

9 Putting the Blurb Together List the 3-5 main points you want to make, for example: serves a local specialty, there are two top dishes you recommend, the place is packed at lunch and dinner, the fact that there’s parking is a big deal in this part of town. Remember why you are doing this!

10 Here’s what some travel editor did The Fry Bread House, 4140 N. Seventh Ave., Phoenix is fry-bread heaven, and this spot takes the American Indian-invented, deep- fried yeast bread to new heights. If you go savory, try the green chile with beef and cheese. It's tender and greasy – and probably a heart attack on a plate. Stop by during off hours, because at peak times, the line can be out the door. Park in the lot.

11 Think outside the cereal box Paint a picture Tell a story Take the reader there Revisit English 101 Be specific

12 Words to eat by “A small bowl holds a lake of warm, white Parmesan custard with glistening black eddies of truffle oil. The sandy-looking bulwark at its shore turns out to be fresh-corn polenta frozen and pulverized into a powder, its aroma as strong as newly turned earth.” -- Phyllis Richman, Gourmet

13 Thank you

14 © Copyright 2009 by American Writers & Artists Inc. All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the publisher. Published by: American Writers & Artists Inc. 245 NE 4th Avenue, Suite 102 Delray Beach, FL 33483


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