318 Pages
by
Routledge
318 Pages
by
Routledge
256 Pages
by
Routledge
Also available as eBook on:
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,... Read more
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
Biography
Gary Allen is an educational technologist at The Culinary Institute of America. He lives in New Paltz, New York.
"Whether you're writing about medieval food or salt, radishes or Balinese cooking, you'll find an organization, publication, Web site, or other aid for your research sandwiched between the covers of Gary Allen's Resource Guide for Food Writers." -- Amazon.com, October 20, 1999
"Allen, an educational technologist at the Culinary Institute of America, has gathered together his favorite print and electronic resources in a clever book that is certain to be useful to food writers, culinary professionals, and students in search of culinary information. ...[B]ecause it brings together in one source information that has been dispersed in a range of other reference books, this title will be a valuable addition to any large academic or public library's collection." -- Library Journal
