The future of food writing is technology driven and exciting (iStockphoto)
When a friend sent me the article Advice for Future Food Writers by Amanda Hesser I read it, thanked her for passing on the website link, then went to stick my head in the oven.
Okay, that last bit isn’t true. The oven is electric (gas stove top, thankfully). And it’s not as if Hesser’s argument – that it’s virtually impossible to make a living as a food writer and only going to get worse – was any great revelation. Continue reading
Should food writers and recipe developers inform readers about sustainable food choices and ethical eating practices in the hope of fostering responsible consumerism? It’s a question I ask myself every time I see a celebrity chef spruiking a recipe for swordfish or a food critic salivating over a yellowfin tuna number they’ve encountered on the menu of a trendy eatery.
Should recipe writers guide readers towards more sustainable options, discuss alternative species, and help the reader make a more informed choice? Should food critics wax lyrical about exceptional dishes they have encountered if ingredients are unsustainable or unethically sourced, or bite their tongue? Continue reading