Blogging and Tweeting...Oh how things change.

Every fall, I teach a foodwriting course or two. I've got a one-day course coming up soon at University of British Columbia Okanagan, Kelowna (October 17) and a two-day course at MacEwan College in Edmonton (November 7 & 14). Last year, I had a few bloggers sign up and I actually used them as my impromptu "experts." (That's the point of blogging...there's no diploma or credentials to become a blogger so the playing field is nice and level.) It really became a round-table discussion amongst peers on blogging do's and don'ts, and what works for them, what doesn't.

That was so last year. I realize I have to whip up a proper component about blogging and also Twitter. It's almost a given now that if you want to get your work seen and "respected", you need to be on-line in some form or another. I must admit, despite my usual reluctance to these sorts of things, I've become addicted to Twitter lately and find it quite useful for information gathering and spreading. I think it also takes the pressure off of bloggers to blog every day.

In other words, I'm compiling good articles or advice on food blogging and tweeting...all and any comments, advice, links are most welcome:)

Dianne Jacob's What Makes a Great Food Blogger link came in from a link via Dinner with Julie thanks to her "Blogher" sidebar.

Eat Your Words Food Writing Course at UBC Okanagan

I'm really excited to announce that I'll be teaching my one-day food writing course, Eat Your Words, on Saturday, October 17 from 10 a.m. to 5 p.m. at the UBCO campus. This course is geared to food writers of all levels and covers basics of taking your passion for food, restaurants, and cooking and putting it down on paper, the internet and radio. We'll brainstorm ideas, talk trends, look at pitching to a food editor and figure out how to get your ideas and projects to the next level. It's a tough job, but somebody's got to do it.

The cost is $175 plus GST. Email cs.ubco@ubc.ca or call 250-807-9289 to register.

UBC Okanagan (Kelowna) offers great creative writing and continuing education studies and seminars. Click here to go to the UBC Okanagan Continuing Education page with the new fall course lineup.

2009 Canadian Culinary Book Awards -- Shortlist

The Shortlist has been announced for the 2009 Canadian Culinary Book Awards. And they are:

Short-listed in the English Cookbook Category are:

• The Complete Canadian Living Baking Book: The Essentials of Home Baking by Elizabeth Baird (Transcontinental Books, Montreal);

• Fat: An Appreciation of a Misunderstood Ingredient, with Recipes by Jennifer McLagan (McClelland & Stewart Ltd., Toronto);
  

• Small Plates for Sharing, Laurie Stempfle, Ed. (Company’s Coming Publishing Limited, Edmonton).

Short-listed in the English Special Interest Category, books about food, but not cookbooks, are:

• Beyond the Great Wall: Recipes and Travels in the Other China by Jeffrey Alford and Naomi Duguid (Random House Canada, Toronto);

• Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood by Taras Grescoe (HarperCollins Publishers Ltd, Toronto).

Three books are short-listed for the Canadian Food Culture Category, books that best illustrate Canada’s rich culinary heritage and food culture:

• Anita Stewart’s Canada by Anita Stewart (HarperCollins Publishers Ltd, Toronto);

• Apples to Oysters: A Food Lover’s Tour of Canadian Farms by Margaret Webb (Penguin Group Canada, Toronto);

• A Taste of Canada: A Culinary Journey by Rose Murray (Whitecap Books Ltd., North Vancouver).

The contest is also open to Canadian French-language books. Short-listed in the French Cookbook Category are:

• Gibier à poil et à plume: découper, apprêter et cuisiner par Jean-Paul Grappe (Les Éditions de l’Homme, Montréal) ;

• Ricardo : parce qu’on a tous de la visite: cuisiner en toutes circonstances par Ricardo (Les Éditions La Presse, Montréal);

• Les secrets des sauces révélés par Jérôme Ferrer (Les Éditions La Presse, Montréal).

Short-listed in the French Special Interest Category, books about food but not cookbooks are:

• Manger, Un jeu d’enfant par Guylaine Guèvremont and Marie-Claude Lortie (Les Éditions La Presse, Montréal) ;

• Répertoire des fromages du Québec, Édition augmentée by Richard Bizier and Roch Nadeau (Les Éditions du Trécarré-Groupe Librex inc., Montréal) ;

• Les vins du nouveau monde, Volume 2, by Jacques Orhon, (Les Éditions de l’Homme, Montréal).

In the French Canadian Food Culture Category is:

• Québec capitale gastronomique by Anne L Desjardins (Les Éditions La Presse, Montréal).

Cuisine Canada is a national alliance of Canadian culinary professionals who share a common desire to encourage the development, use and recognition of fine Canadian food and beverages. For more than 140 years, the University of Guelph has contributed to Canadian cuisine in its programs in agriculture, food science, hospitality and tourism management and is the home of one of Canada’s best cookbook collections.

The Canadian Culinary Book awards are sponsored by: Agricultural Adaptation Council, CanolaInfo, Royal Agricultural Winter Fair, Chicken Farmers of Canada, Parmalat Canada, Beef Information Centre, The Ancaster Old Mill, Niagara College Teaching Winery, The Fairmont Royal York, Niagara College, Borealis Grille & Bar, George Brown College, Georgian College, Liaison College, Rootham Gourmet Preserves, Harbinger Communications, Stratford Chefs School and Ontario Farm Fresh Marketing Association.

Blue Pencil Cafe

This is the first I've heard of the Canadian Literature Centre (home-base is the U of A Humanities Department) but it seems to be home to some very interesting literary events in Edmonton...including this one: