Resource Guide for Food Writers
2017
Routledge (Verlag)
978-1-138-40246-1 (ISBN)
Routledge (Verlag)
978-1-138-40246-1 (ISBN)
This text features information for readers who want to learn more about food. The guide should teach readers what they need to know, from how to locate specialty booksellers and book-search services to getting published.
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, organizations, and web sites. Allen goes on to provide genuine guidance on how writers can utilize those resources for writing about food and getting published. This authoritative reference and handbook is essential for every epicurean who wants to learn more about food, from the foodservice professional to the ambitious home gourmet.
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, organizations, and web sites. Allen goes on to provide genuine guidance on how writers can utilize those resources for writing about food and getting published. This authoritative reference and handbook is essential for every epicurean who wants to learn more about food, from the foodservice professional to the ambitious home gourmet.
Gary Allen is an educational technologist at The Culinary Institute of America. He lives in New Paltz, New York.
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
| Erscheinungsdatum | 07.08.2017 |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Gewicht | 453 g |
| Themenwelt | Geschichte ► Teilgebiete der Geschichte ► Kulturgeschichte |
| Sozialwissenschaften ► Kommunikation / Medien ► Medienwissenschaft | |
| Sozialwissenschaften ► Soziologie ► Spezielle Soziologien | |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 1-138-40246-X / 113840246X |
| ISBN-13 | 978-1-138-40246-1 / 9781138402461 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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