Dianne Jacob's Newsletter
Dianne JacobA newsletter for food writers. Come on in!
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 122 | Subscribers | Read | diannejacob.substack.com |
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| #174 | |
| #131 |
Latest Issues
Recent posts by this newsletter. Browse the email archive.
Three Journalism Techniques to Try
During September’s workshop in Sicily, we held class on the terrace of our seaside Sicily hotel. What a glorious location for learning! That’s me in the sun on the upper right. (Photo by Owen Rubin.)
Calling all Dreamers and Procrastinators
That feeling when you finally hold your book in your hands — there’s nothing like it! Let’s get there together. (Photo courtesy Dan Gold on Unsplash.)
The Writer or Editor of 15,000 Recipes (so far) Tells us How It's Done
Cookbook author David Joachim reveals how he writes a recipe and why, and says not to bother if there's no love and joy.
A Food Writing Prompt in Sicily
I’ve just taught my latest food writing workshop in Sicily, which focused on effective storytelling — and on consuming seasonal Italian food and Sicilian wines with joy. The weather was hot and sunny, and after class, our group often walked...
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Authors
The writers behind this newsletter.
Author of the multiple-award winning book Will Write for Food. Writing coach, speaker and teacher. Writer of a free Substack newsletter on food writing best practices, with access to agents and editors: https://diannejacob.substack.com/
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