Regina Baraban is the author of Successful
Restaurant Design (John Wiley & Sons, Third
Edition, 2010). She was the founding editor of
Hospitality Design magazine and “Best Dressed
Restaurants” columnist for Metropolis magazine.
She writes frequently about design, travel, and
the arts; is content editor at The Music Hall in
Portsmouth, New Hampshire; and editor-in-chief
of GenerationsGo.com, a digital magazine covering trips and tips for
modern multigenerational travel. She lives in Newmarket, New Hampshire.
More than anything else, good writing is about what
you leave out. Don’t use two words when one will do.
Avoid double adjectives. Banish generalities. Edit your drafts
rigorously. Delete everything that’s not essential to the story.
Then go back for another edit. Even tight prose benefits from
‘greening’—described by the great John McPhee as removing
words ‘in such a manner that no one would notice that anything
has been removed.’”
Contributor Photo Credits: Regina Baraban/Courtesy photo, Edward Bottone/Courtesy photo
Edward Bottone is Assistant Teaching Professor and Chef in the Culinary Arts and
Science program at Drexel University in Philadelphia. He teaches courses in Culture
& Gastronomy, Food in the Arts, French Cuisine and Writing About Food among
A passion is no excuse for flamboyance. Description and detail, simile and metaphor, not
adverbs and adjectives; forget delicious. Everything that applies to all good writing — voice,
style, accuracy, knowledge and research, sentence structure, grammar and punctuation — applies
to writing about food. Research, research, research. Be fearlessly curious. Patience pays. Stop,
look, listen. All writing is re-writing. Every word counts. Reading your work out loud reveals small
errors and awkward locutions.”