Q&A with Dianne Jacob
Dianne Jacob kicks-off the first Q&A in our Food Blogger Camp series. Stay tuned for a new Q&A each week from the writers, photographers and bloggers that will lead the camp.
1. It takes a lot of passion to write a food blog. Where did your appreciation for cooking come from?
I grew up in Vancouver, Canada. My parents were Iraqi-Jews from Shanghai who missed their family’s food. The only way they could find it was to cook it, bake it, pickle it, ferment it, and grow it, so that’s what they did. In Shanghai they had lived as part of a huge extended family, and when they came to North America, they were mostly alone. It was their way to honor where they came from and a way to re-affirm their identity.
2. As a food blogger, can you give one or two tips for others who want to start a food blog or make theirs more interesting?
Figure out what you’re passionate about. “Food” is a huge subject and it’s too unfocused a subject for a blog. Pick a subset, whether candy, bacon or cooking from a kitchen garden, and concentrate on that. It’s better to go narrow and deep than wide and deep – that’s overwhelming.
3. Are there any food writing/blogging trends that worry you?
I wrote a blog post recently that hit a nerve, on the issue of receiving freebies and how much to reveal to readers. Marketers are becoming sophisticated, sneaky and outrageous in how much and what they offer food bloggers, and since most are not paid, it’s tempting to take it all without thinking about their responsibility to their readers. The post is here.
4. You have a lot of regular readers. What about building an online community is so special to you?
I’ve found that food bloggers are quite open and generous when I ask questions, a pleasant surprise. I also like that I don’t feel so alone anymore, just sitting at my computer, when it’s so easy to communicate with them.
5. You will be leading a seminar entitled “Food Writing with your Senses” at Club Med in Ixtapa, Mexico. What do you hope that guests will take away from your seminar at Club Med?
The beautiful writing that occurs when I ask people to write about the senses, even from people who are just starting out, always blows me away. I hope they will be pleasantly surprised, and that the exercise will build their confidence.
6. What are you scared to cook?
I’m not a big meat eater and don’t cook offal. Cooking large animals or large pieces of them also scares me. I hardly ever even make a pot roast!
7. Do you have a favorite food travel destination? Where and why?
Singapore. Such an amazing variety of cuisines: Chinese, Indian, Muslim, Malay and British – sometimes all mixed up together. The street vendors are scrupulously hygienic and everyone speaks English, making it that much easier to snack my way through town.
8. When you travel, what's excites you about sampling other cuisines?
It’s the easiest way to enter another culture and appreciate it. I’m always excited about new dishes, ingredients and techniques.
9. Is there a recipe on your blog that you think readers might like to make in preparation for their trip to Mexico?
Nope. Not a single recipe on my blog. However, there’s lots about food blogging and the issues associated with it. Read it here.
See the Food Blogger Camp agenda and get booking information
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