foodwriter

foodwriter (plural foodwriters)

1. Alternative form of food writer.
   • 1985 November 26, Robert Nadeau, “Café Sushi: The joy of not cooking”, in Richard M. Gaines, editor, The Boston Phoenix, volume XIV, number 48, Media Communications Corporation, →ISSN, →OCLC, section 2, page 12, column 3:

     If you deduced that “moriawase” means “assortment,” you may qualify for a career as an International Gourmand. With correspondence courses from the Famous Foodwriters Institute, you could move into an exciting new life of travel and adventure.

   • 1990, Jan Carlton, “Culinary Guild”, in More Richmond Receipts: Past & Present, Norfolk, Va.: J & B Editions, →ISBN, “Meats, Poultry, Fish, and Seafood” section, page 152:

     In 1981, the Richmond Culinary Guild was formed as a means of establishing communication between people connected in some way with food in Richmond. Members include foodwriters, caterers, cooking school teachers, photography foodstylists, restaurant owners, and many non-professional devote’s^[sic] of the culinary arts.

   • 1993, Hazel Castell, Kathleen Griffin, “Jane Grigson: A Companionable Presence in the Kitchen”, in Out of the Frying Pan: Seven Women Who Changed the Course of Postwar Cookery, London: BBC Books, →ISBN, page 62:

     In her later years she had become enthusiastic about the possibilities of the microwave, rather than dismissing it as vulgar, as many foodwriters had done.

   • 1993, Suzanne White, “The Headstrong Horse”, in The New Chinese Astrology, New York, N.Y.: St. Martin’s Press, →ISBN, page 259:

     She has published three best-selling cookbooks, and recently replaced the great Julia Child at a foodwriters’ conference in Washington.