{"id":828,"date":"2010-09-20T13:21:50","date_gmt":"2010-09-20T03:21:50","guid":{"rendered":"http:\/\/www.belly.net.au\/?p=828"},"modified":"2010-09-21T13:35:24","modified_gmt":"2010-09-21T03:35:24","slug":"belly-show-20-09-2010-eat-me-food-writing-at-the-2010-byron-bay-writers-festival","status":"publish","type":"post","link":"http:\/\/www.belly.net.au\/?p=828","title":{"rendered":"belly show 20.09.2010 : eat me – food writing at the 2010 Byron Bay Writers Festival"},"content":{"rendered":"
\"\"<\/a>

bucolic brain food at the writers festival<\/p><\/div>\n

This was a special belly dedicated to a session on food writing at the Byron Bay Writers Festival.\u00a0 The session was called “Eat me : writing food glorious food” – chaired by Joanna Savill, with authors Victoria Cosford ,Luke Nguyen, and Ramona Koval.<\/p>\n

\"\"<\/a> Giorgio Conte – Cannelloni<\/p>\n

\"\"<\/a>

Joanna Savill<\/p><\/div>\n

Joanna Savill is inaugural director of the Sydney International Food Festival. She presented one of the best ever food series on Australian TV – The Food Lovers\u2019 Guide to Australia\u00a0 – and she is co-editor of the Sydney Morning Herald Good Food Guide. She also writes for many newspapers and magazines on food and hosts events like the Melbourne Food and Wine Festival and a Taste of Slow.\u00a0 And she laughs – a lot.\u00a0 At least during this session, which was full of funny stories about childhood and families.\u00a0 Audio of this and other sessions is being uploaded to the Byron Bay Writers Festival site<\/a>.<\/p>\n

All their books sound great, full of stories and a lot more than basic recipes.
\n\"\"<\/a>Victoria Cosford<\/strong> :<\/p>\n

Amore and Amaretti<\/strong>, Wakefield Press
\na memoir of cooking and loving in Italy.<\/p>\n

“Amore and Amaretti is a little different from the usual tale of people who travel aboard to find love and a\u00a0\u00a0\u00a0\u00a0\u00a0 farmhouse that needs renovating in Tuscany or some other beautiful part of the world. For starters, it has great \u00a0\u00a0\u00a0\u00a0\u00a0 descriptions of restaurant life and the dishes Cosford experiences \u2013 so enticingly described that you can\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 almost\u00a0 taste them.”
\nChristine Salins\u00a0 www.foodwinetravel.com.au<\/a>
\n
\nRamona Koval<\/strong> :
\n\"\"<\/a>
\nJewish Cooking Jewish Cooks <\/strong>
\nPublished by New Holland<\/p>\n

“Jewish Cooking Jewish Cooks is a collection of delicious, well loved, tried and true Jewish recipes from around the world\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 particularly Europe. It is also a collection of stories – all of which revolve, like much of Jewish life and tradition, around the subject of food.<\/p>\n

From the most simple to the most celebratory of Jewish dishes, Ramona Koval presents a thriving, contemporary food culture founded on ancient tradition and laws that stretches beyond centuries and continents. Recipes range from latkes to lox, borscht, blintzes,\u00a0 and kugel to cabbage rolls, and compote as well as many vegetarian dishes.”
\nhttp:\/\/www.jewishaustralia.com\/jewishcooking.htm<\/a><\/p>\n

Luke Nguyen<\/strong> :
\nSecrets Of The Red Lantern<\/strong>: Stories And Vietnamese Recipes From The Heart\"\"<\/a>
\nby Mark Jensen, Pauline Nguyen and Luke Nguyen<\/p>\n

“If this book may be classified as a food memoir, it also rises above genre by virtue of the elegant prose used to relate the moving story, as well as through the recipes that feel part of the creators’ hearts.\u00a0 Either aspect of the book can stand alone: the saga of this family is compelling reading on its own, and the recipes (more than 275 of them) are all enticing. ”
\nDiana Farrell Serbe, here<\/a><\/p>\n

The Songs of Sapa<\/strong> by\u00a0 Luke Nguyen,\u00a0 Murdoch Books<\/p>\n

“As with many food tomes these days, this as much a travel book as a cookbook, each destination evoked by the dishes of the region…full of warmth and enthusiasm for the people, the food and the places. There\u2019s also the occasional toe-curling account of experiences like swallowing whole a still-beating snake heart…”
\nKerry Boyne, http:\/\/www.eatstreets.com.au\/articles\/book_reviews\/the_songs_of_sapa<\/a><\/p>\n

Thanks to the northern rivers writers centre<\/a> for bringing all wonderful writers to town and allowing belly to record this session – thanks to sound guy Phil from SCU for his assistance – and if you’d like some more Monday 4 October Victoria Cosford is coming on belly with me to talk Italian food.\u00a0 And thanks to Marina and Lesley at Red Ginger for the abacus won by lucky subscriber Jenny.<\/p>\n

And to finish all those great stories about food and families, a refreshingly sour EDIBLE QUOTE <\/strong><\/span>by the wonderful American food writer M.F.K. Fisher<\/strong>, from ‘An alphabet of gourmets’.<\/p>\n

“F is for family…<\/p>\n

The cold truth is that family dinners are more often than not an ordeal of nervous indigestion, preceded by hidden resentment and ennui and accompanied by psychosomatic jitters.”<\/p>\n

But hei, even that would make a good story.\u00a0 If you have a good (or bad) food story to tell, get in touch with the bellysisters.\u00a0 You don’t have to have written a book or a blog, but if you have, especially if it is something not for mainstream publication, we’d love to hear your stories and share your flavours with the bayfm listeners.
\nSister Tess<\/p>\n

\"\"<\/a><\/p>\n

Apricot Rail – Pouring milk out the window<\/p>\n

d.i.g. – Hot cakes<\/p>\n","protected":false},"excerpt":{"rendered":"

This was a special belly dedicated to a session on food writing at the Byron Bay Writers Festival.\u00a0 The session was called “Eat me : writing food glorious food” – chaired by Joanna Savill, with authors Victoria Cosford ,Luke Nguyen, and Ramona Koval. Giorgio Conte – Cannelloni Joanna Savill is inaugural director of the Sydney […]<\/p>\n","protected":false},"author":1,"featured_media":743,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33],"tags":[],"class_list":["post-828","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-radio-show-posts"],"_links":{"self":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/828","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=828"}],"version-history":[{"count":6,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/828\/revisions"}],"predecessor-version":[{"id":834,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/828\/revisions\/834"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/media\/743"}],"wp:attachment":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=828"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=828"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=828"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}