Reviving my Personal Food “column”, here’s a wonderful essay from food blogger Jessica Rodgers. I met Jessica when I traveled to San Diego in August for an improv workshop weekend. Jess improvises too, and it was such a busy weekend we didn’t get much time to talk about our love of blogging about food. I did, however, check out her blog (link at the end of the essay) and this girl loves her some good food. Here’s her personal food story.
Food is one thing. Put it with people, and you’ll see who we really are. How do we act when we eat? Do we hound something down quickly? Do we savor the textures and tastes? Do we laugh with the people there with us? I think that because people need food, we establish a kind of relationship with it. Everyone’s is different. However, with each meal, there is a story to tell. Who are you at your meal? How you eat now versus how you used to eat might say a lot about you. (more…)
Read Full Post »
I had a great experience at the Smithsonian Resident Associate’s program Food Writing Class with Monica Bhide. I first came across Monica and her talents as a writer and chef at Svelt Gourmand (and made a little post about it) back during the May Blogathon.
Monica’s class was part honing our food writing skills and part creatively marketing our work to viable sources. The day ended with a fantastic panel discussion with DC area food writers and publicists that has sparked a few writing ambitions in my little heart.
Monica also spent a little time on the subject of recipe development, which inspired me to take my own recipe creations a little more seriously. A few tips I learned from Monica on recipe development:
- Eat and drink a lot of different things and be curious! Develop your palate by cooking and eating many different things.
- There’s really no such thing as an original recipe. For a recipe to be yours, you must have at least 4 ingredients different from other similar recipes, and use a different method of preparing or combining them.
- If your recipe is adapted from someone else’s, say so – there is nothing wrong with working from a proven recipe and adding your own touches.
- If you tasted a recipe and then figured out how make something very close to it, use the term “inspired by” and credit the place where you tasted it.
- Get bored with the “same old”, and be willing to try almost anything! (more…)
Read Full Post »