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OverviewFull Product DetailsAuthor: Gary AllenPublisher: Taylor & Francis Ltd Imprint: Routledge Weight: 0.453kg ISBN: 9781138402461ISBN 10: 113840246 Publication Date: 11 July 2017 Audience: College/higher education , General/trade , Tertiary & Higher Education , General Format: Hardback Publisher's Status: Active Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsIntroduction Part 1 Sources of Information, Printed Materials in Libraries, Periodicals, Buying Books, Book Search Services, Organizations, Culinary Historical Societies, Electronic Sources, Interviews, Part 2 Aids to Writing, The Curse, Style and Grace, A Recipe for Success, A Little Something for the Writing Class, Assorted Internet Links for Writers Part 3 Ideas on the Distribution of Written Works, Book Proposals: Their Form and Function, Self-Publishing, Stock Photography, On Being Seen in the Right Places, Caveat Auctor, Last RightsReviewsWhether you're writing about medieval food or salt, radishes or Balinese cooking, you'll find an organization, publication, Web site, or other aid for your research sandwiched between the covers of Gary Allen's Resource Guide for Food Writers. -- Amazon.com, October 20, 1999 Allen, an educational technologist at the Culinary Institute of America, has gathered together his favorite print and electronic resources in a clever book that is certain to be useful to food writers, culinary professionals, and students in search of culinary information. ...[B]ecause it brings together in one source information that has been dispersed in a range of other reference books, this title will be a valuable addition to any large academic or public library's collection. -- Library Journal Author InformationGary Allen is an educational technologist at The Culinary Institute of America. He lives in New Paltz, New York. Tab Content 6Author Website:Countries AvailableAll regions |
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