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The Year of Women Eating Chinese Food

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First, way back in March, there was NY Times reporter Jennifer 8. Lee and The Fortune Cookie Chronicles, a highly publicized early acquisition for Jon Karp‘s Twelve imprint, which tells the story of Lee’s globetrotting quest for the world’s best Chinese restaurant. Then, just a month later, W.W. Norton published Shark’s Fin and Sichuan Pepper, a memoir from London-based food writer Fuschia Dunlop about her culinary adventures in China. And now Harcourt is publishing Jen Lin-Liu‘s Serve the People, which in some ways has the best street cred of the lot: Though born and raised in Southern California, Lin-Liu now runs a cooking school in Beijing.

Mediabistro Course

Food Writing

Food WritingStarting October 8, work with the food features editor at Everyday with Rachel Ray to develop your portfolio! Gabriella Gershenson will teach you how how to write a successful food piece, conceive story ideas, land assignments to get attention from foodies, and build authority in the food writing community. Register now!