582: Food Writers Talking About Food Writing with Kat Kinsman and Matt Rodbard
Apr 29, 2025
01:01:48
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Quick takeaways
The podcast features a discussion on the immersive culinary tours in Barcelona and northern Italy, emphasizing experiences with notable chefs and local ingredients.
Conversations highlight the evolving dynamics of food writing, where established writers respect the fresh perspectives and energy brought by younger voices in the industry.
An exploration of the editing process reveals varied styles among editors, emphasizing a collaborative approach that enhances writer comfort and communication in food media.
Deep dives
Upcoming Culinary Tours
Two exciting immersive culinary tours are announced for the summer, featuring notable cookbook authors as hosts. One trip takes place in Barcelona, led by Mediterranean dish expert Susie Carace, where participants can expect a week filled with cooking classes, culinary tours, and plentiful wine and jamón. The second tour happens in northern Italy, led by baker Mauricio Leo, featuring visits to Parmigiano-Reggiano and balsamic vinegar producers, along with a masterclass in panettone. These tours are almost fully booked, prompting those interested to reach out for more information.
Reflections on Food Writing
The conversation shifts focus to the evolving landscape of food writing and media, highlighting the generational dynamics between established writers and younger voices in the industry. The speakers reflect on their experiences within food media, recognizing the energy and fresh perspectives brought by younger colleagues, while also emphasizing the rich histories that inform contemporary culinary discourse. Discussions highlight the importance of collaboration among food writers and the value brought by mentorship and shared experiences in the craft. This ongoing dialogue underscores a mutual respect for various perspectives in the ever-changing food landscape.
The Challenges of Editing
The intricacies of the editing process are discussed, revealing different preferences and styles among editors and writers. One speaker expresses their aversion to live editing, opting instead for a more thoughtful approach that allows writers to react to edits after initial revisions. The pair shares techniques that help create a comfortable environment for collaboration, emphasizing the pivotal role of communication in nurturing a supportive editing relationship. This dialogue opens the floor to a broader conversation about the pressures writers face and the creativity that surrounds the editorial process.
Food and Wine’s Evolving Role
The executive editor discusses their horizontal role at Food & Wine, where responsibilities span across features, digital content, and personal essays. The structure encourages collaboration among different teams while fostering understanding of diverse media formats, such as combining print and digital elements. The editor finds fulfillment in not only assigning stories but also in contributing their own writing, whether that's through detailed features or personal essays that resonate with readers. A significant focus is placed on amplifying diverse voices within the culinary narrative, making the publication's content richer and more inclusive.
The Impact of Cultural Shifts on Cuisine
A recent piece examines the increasing sweetness in Asian cuisines, contrasting traditional tastes with contemporary trends that prioritize sugar in preparations. Observations from chefs highlight concerns about the implications of changing palates and the impact this transformation has on culinary authenticity and cultural identity. While some view the sweetification of cuisines as a pathway to broader acceptance, others fear it leads to a loss of tradition and integrity. This discussion underlines the broader conversation regarding food's relationship with memory, culture, and evolving consumer preferences.
It’s the return of a special video podcast series: Food Writers Talking About Food Writing. It’s available on the TASTE YouTube channel, so make sure to subscribe. Every couple of weeks, cohost Matt Rodbard invites a journalist to talk about some favorite recent food writing as well as their thoughts on the industry as a whole. Our next guest is Kat Kinsman, executive features editor at Food & Wine. Kat is an absolute legend in the game and has been at the center of food media for nearly two decades. In this episode, we talk about Kat’s journalism career, her current media diet, and some favorite stories we’ve been reading lately. We also played “What would you pitch 1997 Graydon Carter?” That is, Kat considers her dream no-budget reporting assignment. It’s a deeply personal conversation, and you should check it out.
