The food writers
How much does food writing matter when times are uncertain and prices high? Ruth Alexander meets three food journalists who argue their jobs are as vital now as they've ever been.
Ever wondered how anyone gets a job writing about food? Ruth Alexander talks to Melissa Clark, recipe columnist and newsletter host for the New York Times; Laura Rowe food journalist and former content director of Olive and Delicious magazines in London, and Malin Turunen of MatMalin in Stockholm, formerly editor of Swedish food magazine, Allt om Mat.
They discuss their first jobs, how their work shapes our tastes and why they think columns about cake matter more than you might think.
If you would like to get in touch with The Food Chain team, please email [email protected]
Producers: Izzy Greenfield and Lexy O'Connor
Sound engineer: Hal Haines
(Photo: Woman writes in a notebook next to an open laptop and vegetables on a kitchen counter top. Credit: Getty Images)
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- Thu 30 Apr 202603:32GMTBBC World Service
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- Thu 30 Apr 202622:32GMTBBC World Service Europe and the Middle East
- Sun 3 May 202608:32GMTBBC World Service except Europe and the Middle East & West and Central Africa
- Sun 3 May 202617:32GMTBBC World Service News Internet
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