Resource Guide for Food Writers

List of contents

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

About the author

Gary Allen is an educational technologist at The Culinary Institute of America. He lives in New Paltz, New York.

Summary

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.

Product details

• Authors: Gary Allen
• Publisher: Taylor & Francis Ltd.
• Languages: English
• Product format: Hardback
• Released: 31.12.2018
• EAN: 9781138402461
• ISBN: 978-1-138-40246-1
• Subjects: Social sciences, law, business > Media, communication > Media science; Media Studies, SOCIAL SCIENCE / Media Studies, Food & beverage technology, Food and beverage technology, TECHNOLOGY & ENGINEERING / Food Science / General