Comments on: On Food Writing

By: Amy

Amy — Tue, 30 Nov 1999 06:00:00 +0000

I used to write to make money, and I was doing okay at it. But then my editors said, “You know, when you write about food, those are your best stories. You should specialize.” And so I did, and now things are great. They saw in my food writing what I had not: It was my passion.
Funny how it sometimes takes others to point that out for you.

By: Diane Hodge

Diane Hodge — Tue, 30 Nov 1999 06:00:00 +0000

I’ve only just found your blog, but the advice is profound and true.

Thank you very much.

By: May

May — Tue, 30 Nov 1999 06:00:00 +0000

Common sense.

By: Maria

Maria — Tue, 30 Nov 1999 06:00:00 +0000

As an executive speechwriter and former newspaper/magazine writer, I couldn’t agree more with Beanie. I give the same advice to anyone who will listen.

And, as someone who is passionate about food and writing, excellent advice, Michael, thanks.

The concept of “not me” is invaluable.

By: Maura

Maura — Tue, 30 Nov 1999 06:00:00 +0000

Weighing in a little late here, but anyway…

Wonderful piece, Michael. It’s applies to any kind of writing, not just food writing. I love the idea of “not me”. It is, indeed, invaluable.

RE: Blogs and what they’re for. Because it’s so difficult to get published (and everyone wants to be a food writer now) I consider my blogs to be my writing portfolio. I’m as meticulous with my blog writing as I am with anything else I write. Anyone could stumble upon it. And I owe it to my tens of readers, and to myself, to be as clear, concise and funny as possible.

The only thing I disagree with is that anyone can write. Anyone can put words on a paper, and there might be some great ideas in there, but truly good writing is a gift.

By: JP

JP — Tue, 30 Nov 1999 06:00:00 +0000

Great stuff. I produce an e-mail culinary newsletter that I have to write each week for my company. It gets better with time and practice.

By: ZenKimchi

ZenKimchi — Tue, 30 Nov 1999 06:00:00 +0000

The book “Will Write for Food” by Dianne Jacob pretty much delivers the same message. Write what you’re passionate about. Write a lot. There are too many cookbooks.

I don’t remember who it was, but it was a famous writer who was asked to give a lecture on writing at a university. He went up to the podium and said, “What are you doing here? Go home and write.”

By: Greg Turner

Greg Turner — Tue, 30 Nov 1999 06:00:00 +0000

I think I’m going to print this out and hand it to everyone who ever asks me about writing. Perfectly stated, Mr. Ruhlman. I appreciate it.

By: Ameet

Ameet — Tue, 30 Nov 1999 06:00:00 +0000

Write because you “have to”

That’s the best advice I’ve heard in some time. Thank you for your pithy, wise words.

By: luis

luis — Tue, 30 Nov 1999 06:00:00 +0000

Waiting on my copy of “Ratios” as I type. I feel I am very ready for this book. Haven’t seen the book or anything but something like this might deserve a plastic fact sheet to keep in the kitchen. Maybe there is one in the book maybe not. But if you haven’t sort of thought about it Michael…. and you happen to have free time.. pls consider it.

By: sandra

sandra — Tue, 30 Nov 1999 06:00:00 +0000

This is good and profound advice for any would-be writer. The only thing missing is Eudora Welty’s timeless advice: “Kill your darlings”.

By: Tags

Tags — Tue, 30 Nov 1999 06:00:00 +0000

If you're writing in English, check out this site http://www.plainlanguage.gov/

By: Deb Schiff

Deb Schiff — Tue, 30 Nov 1999 06:00:00 +0000

One of my early writing mentors once told me “Real writers write every day.” He was right.

Another mentor told me to stop writing about anything personal for a year and only write about nature. That suggestion helped me immeasurably with imagery and description.

Thanks for your article. It gave me some food for thought tonight.

By: Sophia

Sophia — Tue, 30 Nov 1999 06:00:00 +0000

nicely written. I don’t believe writing is a gift, either. I believe anyone can write, so long as they take the time and commitment to THINK deeply, because what is writing but our thoughts in written alphabets?

By: chatodalari

chatodalari — Tue, 30 Nov 1999 06:00:00 +0000

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By: Food Woolf

Food Woolf — Tue, 30 Nov 1999 06:00:00 +0000

Ruhlman, you are my hero.

You’ve just written the perfect Must Read post about food writing. I’m sure I’ll be referring friends, readers and aspiring writers to this one for a long time.

Thanks for writing.

By: Mark Boxshus

Mark Boxshus — Tue, 30 Nov 1999 06:00:00 +0000

Superb advice and timely as well. Lately I’ve been totally absorbed in the process of compiling a cookbook for a national medical non-profit association, and haven’t had time to work on my blog. I’ve been feeling guilty, but that question — “Why should a stranger be interested in what I have to say?” tells me that not blogging right now is ok, because I really don’t have anything too exciting to talk about anyway. Thanks Michael.

By: Alex

Alex — Tue, 30 Nov 1999 06:00:00 +0000

Brilliant

By: Kevin Shinn

Kevin Shinn — Tue, 30 Nov 1999 06:00:00 +0000

Writing was a later-in-life discovery for me, only about three years ago when I started putting my thoughts down into words via a blog. It was the encouragement of a friend that made me take the first step. I soon realized what you said, Michael, that you write because you have to. I found I was compelled to put my thoughts into words almost daily. As people read my work, the comments continued to spur me to keep writing.

Now that the restaurant is open, I find that my writing is as appreciated as my food. I had no idea the enjoyment that people would get from hearing from me directly as chef, about what I am making, and why. I know its a difficult balance, but if a chef is capable of writing, it does a great deal to enhance the whole experience.

By: Natalie Sztern

Natalie Sztern — Tue, 30 Nov 1999 06:00:00 +0000

Michael this is the most profound post I have read since I began surfing the blogs…