Meticulous Process of Recipe Writing, Sept 18 2024 7 PM Zoom

Culinary Historians of Chicago

The Meticulous Process of Recipe Writing



Presented by Raeanne Sarazen

One might think that writing a recipe is an easy task; just list some ingredients, their amounts and give some simple instructions on how to combine them, then roast, bake, boil or fry them. But it’s not that easy! Writing a recipe that takes a cook’s hand and guides them into turning out a delicious dish, takes great skill, with a large pinch of talent thrown in.

Come join us as Raeanne Sarazen, registered dietitian and chef, gives us a behind-the-scenes look at the grueling and glorious art of recipe writing. Raeanne will also delve into the history and evolution of recipes, the art of headnote writing, and the importance of nutrition standards.

Raeanne will reference her recently published book, The Complete Recipe Writing Guide, which is an awards finalist at the International Association of Culinary Professionals.

BIO: Raeanne Sarazen, a registered dietitian and chef, combines over 20 years of experience producing recipe content as a test kitchen professional, food writer, and editor. Her writing and recipes have appeared in the Chicago Tribune, The Wall Street Journal, Cooking Light, and Better Homes and Gardens, among other places. She is the author of The Complete Recipe Writing Guide, a comprehensive resource for food professionals on developing, writing, and publishing successful recipe content. Raeanne currently works as a consultant for major health organizations, nonprofits, and food media companies, incorporating her extensive knowledge and experience to help improve their policies, curriculum, and food and recipe content. Find Raeanne at RaeanneSarazen.com and on Instagram @rsarazen.

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Wednesday, September 18, 2024
7 PM Central Time via Zoom

If you have any questions or wish for a link,
please e-mail: Culinary.Historians@gmail.com

CulinaryHistorians.org

I plan to attend, Cath.

I am currently writing a book about my grandmother growing up around the turn of the last century (1900) in Prince Edward Island in Canada's Maritime provinces, and interspersed within the narrative are some very old Acadian recipes from a cookbook written by two PEI locals that gathered the recipes.

I will eventually have to get permission from the authors anyway, but I plan to start a dialogue asking how much editing they had to do, how some these recipes from the 1800's looked in raw form.

Hi,

I suggest you show the original form of the recipe, then one with your adaptations.

That is a great project.

Cathy

https://www.youtube.com/watch?v=Fr-1mF90gY0



Podcast

Very interesting podcast, Cath. Had no idea what went into writing a recipe correctly & succinctly. This gives me a new perspective when looking at recipes to be included in my upcoming manuscript on Acadia.

Thanks,

Jay

Raeanne Sarazen received the IACP Award 2024 in the Reference and Technical catagory:

The Complete Recipe Writing Guide: Mastering Recipe Development, Writing, Testing, Nutrition Analysis, and Food Styling
Raeanne Sarazen
Academy of Nutrition and Dietetics