Want the glamorous life of a food writer? The writing part is easy— as Gene Fowler said, "All you do is stare at a blank sheet of paper until drops of blood form on your forehead." The hard part is doing it in a way that you get paid, and that is why Culinary Historians of Chicago will be hosting Andy Smith, who runs the Roger Smith Food Writing conference in New York and teaches Food Studies at the New School University in New York. (He's also the editor of the Oxford Encyclopedia of Food and Drink in America.) He'll cover the business basics of choosing an area to focus on and pitching it successfully, in a seminar with check-in at noon on Saturday (go here for more info). And if you want to get to know his work better, he'll be giving a talk beforehand, starting at 10 a.m., based on the subjects of his two most recent books, American Tuna—the Rise and Fall of an Improbable Food, and Drinking History: 15 Turning Points in the Making of an American Beverages. Find out more about that program here; both are at Kendall College tomorrow.
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