“Food writing is a literary activity, built upon words, sentences and paragraphs rather than flour, butter and eggs. It may refer to the kitchen and the dining room, but it is forged in the library and the study. Someone who reads Hemingway is not assumed to spend their weekends fishing or fighting bulls. A devotion to Agatha Christie does not require you to be either a fiendishly clever murderer or a detective. … And so it must be with food writing. You can appreciate its delicious qualities without feeling the least need to pick up a wooden spoon and have a go yourself.. Food writing is writing full stop, and the best of it does what good writing always does, which is to create an alternative world to the one you currently inhabit.” — Kathryn Hughes, The Guardian
“Deliciousness is in the details.” — Betty Fussell, Author of My Kitchen Wars, Raising Steaks and The Story of Corn.
Touch a star-fruit to see what the skin is like, smell the clementine, listen to the talkers on the train, watch the sunrise again and again. Food writing is all about the senses and the more you hone yours, the stronger your work will be.–Monica Bhide
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