Friday, November 27, 2015
Thursday, November 26, 2015
If you are interested in learning more about this technique or working with Caroline Goodwin, she is teaching a class entitled "List and Litany" in Anchorage on December 12, in Juneau on December 17, and in Sitka on December 19. For more information or to register, please go the 49 Writers website.
Wednesday, November 25, 2015
“Probably one of the most private things in the world is an egg until it is broken.” ~ M.F.K. Fisher
“People ask me: Why do you write about food, and eating and drinking? Why don’t you write about the struggle for power and security, and about love, the way others do? The easiest answer is to say that, like most other humans, I am hungry.” Opening lines from The Gastronomical Me by M.F.K. Fisher
For me, a piece of good food writing is much like any other kind of writing – it is not just about the food. It is about place and time, memories and dreams, home, family, and all those human tensions that weave through our lives. The civilized competes with the wild, the rational with whimsy, constraint with abandon. Food writing can live within any writing; a scene of conflict at the table, a reflective poem of longing, a memoir, or work of nonfiction. Placing moments of food creation, consumption or reflection can offer a particular lens and focus to your writing.
“Marc, Madame!” And she awarded me the proud look of a teacher whose pupil has showed unexpected intelligence. “Monsieur Paul, after he has taken equal parts of goose breast and the finest pork, and broken a certain number of egg yolks into them, and ground them very, very fine, cooks all with seasoning for some three hours. But,” she pushed her face nearer, and looked with ferocious gloating at the pâté inside me, her eyes like X-rays, “he never stops stirring it! Figure to yourself the work of it— stir, stir, never stopping! “Then he grinds in a suspicion of nutmeg, and then adds, very thoroughly, a glass of marc for each hundred grams of pâté. And is Madame not pleased?” Again I agreed, rather timidly, that Madame was much pleased, that Madame had never, indeed, tasted such an unctuous and exciting pâté.
- Choice Cuts: A Savory Selection of Food Writing from Around the World and Throughout History, Mark Kurlansky
- Secret Ingredients: The New Yorker Book of Food and Drink, David Remnick
- Best Food Writing by Holly Hughes (anthology published annually)
- American Food Writing: An Anthology with Classic Recipes, Molly O’Neill
- The Recipe Writer's Handbook, Barbara Gibbs Ostmann
- Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More, Dianne Jacob
Kirsten Dixon owns two remote wilderness lodges in Alaska. She is the author of The Winterlake Lodge Cookbook: Culinary Adventures in the Wilderness and co-author of the Tutka Bay Lodge Cookbook: Coastal Cuisine from the Wilds of Alaska. She co-owns the La Baleine Café with her daughter Mandy. She likes to know what other people are reading and uses every opportunity to find out. Her email is Kirsten@withinthewild.com.