Writing About Food

Food journalists are also referred to as food critics, food writers, and restaurant critics. Some food writers are food columnists, writing about food for newspapers and magazines.

Newspapers like The New York Times, The Washington Post and The International Herald Tribute have food columns. In fact, almost every newspaper has food columns, including restaurant reviews and recipes. Some of these food writers are staff writers, writing regularly about foods, new foods or food innovations, new food trends, food science, food technology, ethnic foods, international cuisine, food traditions, food information, food aesthetics, food education, food criticism, food history, food economics, food editorials, restaurant reviews, grocery store review, grocery budgeting tips, foods in the news; other food journalists are freelancers, contributing articles on spec.

Sometimes readers are invited to write food articles or send in original recipes. If you are building your resume as a food writer, then you should send these magazines and newspapers food articles and original recipes. Submit to the local press first, including interviews with local chefs and local restaurant reviews, then if you are published, send a portfolio of your clippings to the national and international press. These might commission you to write original food articles and/or reprint some of your clippings. Food journalists do not have to travel to exotic places to write food journalism, although many of the best food journalists combine food journalism and travel writing. But who are the best local chefs? What are the best local restaurants? You can learn how to be a food journalist first with these. Or if you travel, combine travel writing with your best food journalism. You can write about any restaurant, any type of cuisine.