Food Writer Research Articles

Shifting Tastes and Terms: the Rise of California Cuisine

The concept and the term of « California Cuisine » are products of the 1970's. It first referred to home-cooking, and to a land famous for fruits and salads, and to culinary contributions of ethnic minorities. In the past several years, it was regarded as something more artistic, echoing innovation and the use of local products, combined to European products, and set forward restaurant fare, as served in the numerous restaurants appearing along the Pacific coast, ruled by creative chefs. During the early 1980's, California Cuisine became an accepted term in local and national media, for food writers and cooking-schools. But many reviewers criticize such a cuisine, made for « gourmet groupies », and the overuse of sophisticated ingredients. We can consider however that the rise of such a cuisine reflects the improvements of American eating-patterns and an enhanced interest for the culinary, as well as the emergence of San Francisco and Los Angeles as economic and social centers of importance.

Matching perceptions of food editors, writers, and readers

Much of the copy that brightens the food pages of daily newspapers is generated by food public relations practitioners. Newspaper food page editors receive a rich supply of ideas from food companies or the companies' public relations agencies which submit their interpretation of food news as a publicity effort. If the article is informative and not merely an attempt to promote the company brand, the food editor may decide to use it. The author of this article says that food writers would increase their chances of having their copy “picked up” or could improve the play it might receive if they had a clear concept of various types of food editors and their story preferences. Essential to this type of understanding, she adds, is a knowledge of the food needs and interests of their readership. This author surveyed all three groups to obtain a profile of communication about food and nutrition.