Ever dream of becoming a Freelance Writer?

Subscribe to Freelancing Later in Life: The Newsletter, and watch for professional advice on writing. New fiction exercises in every issue and helpful hints on Queries, Rejections, Markets, Networking, Conferences, and so much more!
Contact Kim

FREE newsletter!
About Kim
Articles by Kim
Kim's Book Corner
Resource Links

Home


Ever dream of becoming a freelance writer?

Subscribe for our free newsletter today!

Food Writing as Fiction?
by Kim Ripley
 
Continuing with my multitude of uses for a treasure chest of old family recipes I was given, I have managed to find a way to incorporate the art of food writing with the art of fiction. Is there really a niche for such a market? Yes, there certainly is. Young Adult and Middle Aged readers often enjoy stories with a heritage-based theme. What better way to include these recipes and stories behind them than to engage them in a fictitious account of actual family history?

My story, “Lily’s Gift”, presently under consideration with a publishing house, was met with great anticipation when editors were queried. The story of a young girl and her grandmother includes my own great-grandmother’s recipe for Polka-Dot cookies. Part of the actual story line, the recipe is printed at the end of the final chapter. 

Opportunities for this form of food writing are abundant, and are certainly not limited to this particular genre. Women’s magazines, magazines on nostalgia, and country-themed magazines would all be perfect places to query editors on this creative writing form. 

Polka-Dots were a delicacy and often a rarity during the Depression era, as refined sugar was in short supply. This little tidbit of history was also wound into the story line. 

Investigate a little of your own family’s culinary history. Seek a publication that might be geared toward such a story. The combination of history, imagination, and a delicious recipe might just yield delightful results. 
 
Polka-Dots 
 
(As excerpted from original recipe file, circa 1925-1930)* 

2 egg whites beaten stiff with a dash of salt. Gradually add ¾ cup sugar, 1/8 teaspoon cream of tartar, and ½ teaspoon vanilla. Add ½ cup chocolate bits. Drop by teaspoon full on greased cookie sheet. Bake at 275 for half hour or less. 

I like to modify this by preheating the oven, and checking cookies after twenty minutes. When peaks begin to lightly brown, cookies are generally done. 

Copyright 2003 Kim Ripley. All Rights Reserved.
 

 

Recommended Book: The Renegade Writer


Books by Kimberly Ripley are or will be available soon at: Amazon.com



Eliminate Writer's Block! An incredible tool written for writers by a writer. It works! Information and testimonials available.


Tell a Friend!

Finding your issues of Freelancing Later in Life valuable? Why not tell a friend? After all, the subscription is FREE!