What happens when F&B Editor-in-Chief Anna Marie ‘Nana’ Ozaeta, cookbook author and editor Chris Abiva, food and travel writer Angelica Joy Subido, Cook Magazine Editor-in-Chief Nancy Reyes-Lim, food stylist Linda Floro and food photographer Mark Floro, Philippine Inquirer Sunday Magazine columnist Margaux Salcedo, Food Magazine Editor-in-Chief Michaela Fenix, Intercontinental Hotel Manila PR Director Jenny Peña and food writer and blogger Lori Baltazar get together in one venue? Gestated food world!

The stellar cast of food speakers convened to talk about the revolutionary venture of food writing at the Fully Booked bookstore in Bonifacio High Street in Taguig City last March 19 and 20. Teta Tirona, Managing Director of Stram Events envisioned the dream collaboration of food innovators in the country.

Entitled “The Power of Pen”, the luminaries enriched the audience with a mouthful of wisdom to bring home and apply to their respective fields.

Despite the hefty two-day workshop fee, audience from different backgrounds such as advertisers, leaders in the food and beverage industry, restaurateurs, hotel owners, and food photographers flocked to High Street without taking a second thought to make reservations.

To those who have failed to sign up for the workshop, here’s a lowdown to help you explore the opportunity of food writing and other countless enterprises linked to it.

Every food has a story

It’s a wonder that long before food writing became a hit, our national hero Jose Rizal contributed to the landscape of food literature by pointing out the stark difference between “Tsokolate Ah” and “Tsokolate Eh” in his famous novel “Noli Me Tangere”. He used the symbolism to describe the country’s social structure as ‘Ah’ meant ‘aguado’ or the liquid version of the thick and syrupy ‘Eh’. The former was being served to the

indios, while the latter was strictly for the uppercrust society.

Speaking of patriotism, there’s no doubt that food determines and cultivates a country’s culture.

Subido created a refreshing contrast to the dry air of a hot and sleepy afternoon by talking about food and travel writing. She said with utter inspiration that one is not merely a food writer and could also expand one’s range as a food critic, historian, folklorist, and social anthropologist.

“Travel also brings a reader to the past experiences of a writer,” she added, as she believes that a writer takes its readers to a journey.

In the face of economic meltdown, it’s almost impossible to believe that although it’s acceptable to scrimp on gasoline, wardrobe and gadgets, we can never skip the luxury of eating.

Over the years, food arguably became our national pastime and Subido could not agree more by saying that “we celebrate, pray and mourn with food,”

In similar vein, as each food weaves a story, Abiva who talked about recipe writing said that “recipes could be the story of your life and it could be a story of your family.” It rings true as more and more restaurants share their family recipe heirlooms by including “house specialties” into the menu.

“Recipes are for sharing. The reason for writing it is to share it with people,” she added.

Play of words

Fenix made a discussion on the Doreen Gamboa-Fernandez Writing Contest that is due on August and encouraged the audience to join and share their experiences on ‘biskwit’, the theme for the year. The Food Magazine editor-in-chief added quite a stir to the jovial brew by sharing unlikely names of foods such as “Pan de Regla’ and ‘Bayag ng Amerikano.’

On the other hand, Reyes Lim delighted the audience and shared a few thoughts on “The Anatomy of Pinoy Cookery”. It sparked an idea that to become a food writer entails facility with the language. It astonished a number of inquisitive spectators that the term ‘oceanic’ could also be associated in food writing.

But the economy of words is just icing to the cake. It only adds up to the food writing’s sum of parts: tedious research and a narrative hook.

Reyes-Lim venerated the legendary food writer Doreen Gamboa-Fernandez who made an extensive study on Filipino authentic food and critically acclaimed historian and writer Nick Joaquin whose style of playful ease with words struck the guest speaker.

The audience was challenged when she asked describe from a food writer’s perspective certain ingredients she brought during the talk such as cinnamon, rosemary, thyme, basil and other gourmet items.

Food Reviews

Salcedo is a far cry from Anton Ego, the vilified character in the animated film “Ratatouille,” which she referred to as the worst illustration of a food critic. The former GMA news anchor gives honest-to-goodness reviews on the restaurants that she had been to.

The candid food writer read to the audience a few of her articles on restaurants, which she believed didn’t stick to its claims. She said that a food writer is gauged by virtue of honesty. Although it’s prudent to just leave the bashing to the customers, Salcedo said that she owe the readers an honest opinion on the restaurant’s food, service and ambience – whether it was magnanimous or disappointing.

Food blogging

The burgeoning field of food blogging has taken a toehold in the realm of food critique. Although some are opposed to their credibility, food bloggers embody a dignified reputation nowadays.

Baltazar, one of the pioneers of food blogging proved that her blogs are far beyond ramblings of the restaurants that she had been to, saying that her blog is a chronicle of her food adventures. “The better blog posts are articles in themselves,” she added.

The food blogger confessed that she has a sweet tooth and it’s evident in her domain “dessertcomesfirst.com”, a telling diary of her pursuit for desserts.

Her blogs draw inspiration from her food discoveries, “Food is the stimulus for wanting to write,” she said.

Baltazar said that food blogging is not all about rantings and ravings. It could also be your very own ticket to a lucrative business. You can earn extra money and encourage clients to advertise to your site just by posting compelling articles.

However, never expect to get the bulk of your earnings just by food blogging because “you can never make a blog with an intent of making money,” said Baltazar.

The last day of the workshop bid a fruitful send-off by handing out the certificates and edible goodies. Albeit only a two-day affair, it was tremendously insightful and action-packed. Foodies who missed the exclusive workshop might be able to squeeze in as there would surely be a part two sometime this year, if the schedules of these top names permit.