Roger Smith Cookbook Conference - NYC - February 7, 8 & 9

Cookbook Conference 2013, February in New York City, website is up and registration is open--www.cookbookconf.com

The Roger Smith Cookbook Conference is coming February 7, 8 and 9th 2013 to The
Roger Smith Hotel in New York City. The conference is an eclectic gathering of those
who publish, write, edit, agent, research, or simply buy and use cookbooks.

On Thursday, 5 workshops explore issues in researching, reading and publishing
cookbooks: Introduction to Cookbook Publishing, Reading Cookbooks: A Structured
Approach and Structured Dialogue with Barbara Ketcham Wheaton, The Wild World of
Self-Publishing, The Way to Look: How to Do Research with Cookbooks, and Cookbook
Publishing 360. (There is a separate registration fee for the workshops. Pre-registration is
a must; no walk-ins.)

Friday and Saturday are the core of the conference program with 32 panels. On each
day, concurrent sessions will take place on a broad and stimulating range of topics, from
manuscript cookery books and class and politics in cookbooks, to cookbooks in the
digital age and the culinary app.

Join 103 writers, publishers, editors, agents and academics in New York in February.
Explore the exciting list of participants and read their bios at: cookbookconf.com/
participants

For more information and to register, go to: http://cookbookconf.com or email us at
cookbookconf@gmail.com with questions.

See you in February!

We have just added three new sessions to the outstanding lineup of panels and workshops scheduled for the Roger Smith Cookbook Conference, February 7, 8, and 9th in New York City.
Whose Food Is It, Anyway? will explore the knotty question of: “Is it fair for chefs to cook other cultures’ food?” That issue has also spilled over into the cookbook world, as writers ask, “Is it fair to write cookbooks about other cultures’ food?” This panel will address such issues as ethnicity, authenticity, and assimilation as it seeks to answer whether any group can “own” a cuisine. Chaired by Andrew Coe, author of CHOP SUEY: A Cultural History of Chinese Food in the United States
When it comes to food, the word “class” seldom emerges in our supposedly classless melting pot, yet just beneath the lid the issue simmers away. Kitchen Class Wars will examine how cookbooks, cooking periodicals, women’s magazines, newspaper food sections and cooking shows are all aimed at a narrow demographic. How do people “use” these media to maintain or advance their status? Michael Krondl, food writer, culinary historian, cooking teacher and all-around foodie, chairs this panel.
Working with Judith Jones will look at the work of farsighted editor, Judith Jones, who established the gold standard of persistent, thorough, and inspired cookbook editing fifty-plus years ago with Julia Child’s trailblazing, Mastering the Art of French Cooking. Since then she has guided either the first baby steps or the mature talent of many of America’s best food writers — among them are James Beard, Marcella Hazan, Edna Lewis, Marion Cunningham, and Lidia Bastianich. Join several Judith Jones “alumni” as they share memories of how their books took shape. Chaired by Nach Waxman, owner of Manhattan cookbook store, Kitchen Arts & Letters.
Visit the Cookbook Conference website to explore the rest of the extensive lineup of panels and workshops: cookbookconf.com.

Happy Holidays to all! See you in February. (Early Bird pricing ends January 15th!)

Questions? Email us at: cookbookconf@gmail.com

More than 120 food writers, publishers, editors, agents, bloggers, aps designers, etc., will be speaking at the Cookbook Conference, scheduled for February 7-9, 2013, at the Roger Smith Hotel in New York. Workshop and panel titles below.

Early bird registration ends January 15. For more information, please visit the conference web site: www.cookbookconf.com


Workshops Thursday, February 7, 2013
1. Introduction to Cookbook Publishing
2. Reading Cookbooks SOLD OUT
3. The Wild World of Self-Publishing
4. The Way to Look: How to Do Research with Cookbooks
5. Cookbook Publishing 360

Panels — Friday and Saturday, February 8-9, 2013
1. Cookbooks as Works of Art
2. Beyond "Le Guide Culinaire" Cookbooks for Training Professional Chefs
3. "For Such Kind Borrowing as This, If it Not Be Bettered by the Borrower, among Good Authors Is Accounted Plagiary"
4. Cooking Culture: Recipes, Tales and Traditions
5. Personal Manuscript Cookbooks: What Do They Tell Us That Printed Cookbooks Do Not?
6. "Give Us This Bread": Christianity in Cookbooks
7. In the Night Kitchen: Why Write Cookbooks for Kids?
8. Star Power: The Abiding Fascination of Chefs' Cookbooks and Restaurant Recipe Collections
9. From Disgust to Delight: the Civilizing Influence of Recipes
10. Regional American Cookery
11. Culinary Politics: White House Cooking and Cookbooks
12. From Kitchen Stove to Printed Page: Building a Recipe
13. Murder Most Fowl
14. Wartime Cookbooks: Artifacts of Home Front Culture, Tools of Social Engineering, Narratives of Survival
15. Competing for Consumers: Cookbooks Vs. Digital Media
16. App Development and Marketing
17. Trendspotting in the Food Space
18. Bowker Cookbook Study: Who Buys Cookbooks and in What Formats?
19. Publishers and Food Bloggers — Crafting a Productive Partnership
20. Social Media Best Practices for Food Writers and Publishers
21. Digital Show & Tell
22. Enhanced Content for Cookbooks
23. Crowdfunding of Food & Cooking Projects
24. New Business Models for Agents — Partnerships with Authors and Publishers
25. Using Video as a Platform for Cookbook Promotion/Authorship
26. Cookbook Reviews in the Digital Age
27. Future Food — How Online is Reinventing Food Content/Writing
28. The Frontlines of Copyright Infringement — Preventing and Combating Recipe Scraping and Other Threats in the Online Food World
29. Are the Boundaries Between Food Writing and Food Photography Disappearing?
30. Whose Food Is It, Anyway?
31. Kitchen Class Wars
32. Working with Judith Jones

Four workshops scheduled for Thursday, February 7th, at the Roger Smith Cookbook Conference, (501 Lexington Ave., between 47th and 48th streets) are still available: Workshop registration is separate from conference registration. Advanced registration is required.

Andy Smith
www.andrewfsmith.com

I. Workshop 9:30-1 pm
1. Introduction to Cookbook Publishing
This workshop provides an introduction to cookbook publishing. Topics include writing a cookbook proposal; approaches to literary agents and publishing houses; contractual considerations; copyright law; recipe development; the use of photography or artwork; cookbook promotion; advances and royalties; self-publishing; and e-books. It will include speakers, such as prominent cookbook authors, agents, editors, and publishers.
Organized by Andrew F. Smith, New School, New York.
To register for this workshop, click here: http://cookbookconf.com/tickets/#workshop

II. Workshops 1-5 pm

3. The Wild World of Self-Publishing
Once considered a last resort, in recent years self publishing has become an option seriously considered, if not preferred by many novice and experienced authors. This workshop is an introduction to cookbook self publishing. Topics will include writing a proposal which will be a crucial part of your publishing plan, including what is your platform and determining your target audience, cookbook development, the many hats worn by self publishers, select the specifications of your book, a look at the options now available (eBook, print on demand, short run, traditional printing) and selling your self published book.
Organized by Sheila Thomas.
To register for this workshop, click here http://cookbookconf.com/tickets/#workshop

4. The Way to Look: How to Do Research with Cookbooks
Have you ever wondered why research libraries collect cookbooks? It's not for their recipes, at least not primarily. Cookbooks are one of the most important compasses of culture. From ethnicity and religion to gender and fashion, cookbooks are an excellent barometer of who we are and what we think we are in any given period. That said, doing research with them isn't that easy. Indexing sources are unreliable. Reviews are often sloppy and misleading. And finding the books that really address you topic is made difficult by how libraries organize the books on the shelf.
This workshop addresses all these issues and more as the participants tell you how they research cookbooks and how they use them in their work.
Organized by Marvin Taylor, Director of the Fales Library and Special Collections.
Panelists:
Jane Greenway Carr, PhD Candidate, New York University
T. Susan Chang, Food writer and cookbook reviewer
Don Lindgren, Bookdealer and bibliographer
Jonathan Milder, Research Librarian, Food Network
Laura Shapiro, journalist and culinary historian
Andrew F. Smith, New School, New YorkTo register for this workshop, click here http://cookbookconf.com/tickets/#workshop

5. Cookbook Publishing 360
This workshop is designed to provide attendees with an interactive, hands-on approach to the changing world of cookbook publishing. Prominent speakers will lead discussions on three key areas of book production and marketing: Editorial; Marketing / Promotion (social and traditional, book tours); and Sales/Distribution. The goal of this workshop is both to give attendees a clear understanding of the process by which cookbooks come to market, while also giving them information on how that process is changing, and how it will continue to evolve in the days ahead. Coming out of this session, participants will gain insights needed to decide on how best to publish their cookbook, whether it's via a traditional publisher route, self-publishing, ebook first, or not even as a book at all.
Organized by Bruce Shaw and Adam Salomone.
Panelists:
Bonnie Benwick
Abby Dodge
Marika Flatt, Founder, PR by the Book
Lori Galvin, Executive Editor, Books, America's Test Kitchen
Martha Holmberg
Dan Rosenberg, Cookbook editor, The Harvard Common Press
Julia Usher, Cookbook Author
Kate Workman
To register for this workshop, click here http://cookbookconf.com/tickets/#workshop

I am delighted to report that eight panels (see below) at the Cookbook Conference will be webcast in real time. The webcasts will be viewable at www.cookbookconf.com

It is possible to ask questions of panelists through twitter using #cookbookconf - there will also be a chat room for questions/discussion.

Andy Smith

For the description of each panel and the list of panelists, go to: www.cookbookconf.com
All times are on New York EST time.

FRIDAY, FEBRUARY 8, 2013

9-10:15 am
26. Cookbook Reviews in the Digital Age

10:45-12:45 pm
27. Future Food — How Online is Reinventing Food Content/Writing

1:30-3 pm
17. Trendspotting in the Food Space

3:30-5:30 pm
25. Using Video as a Platform for Cookbook Promotion/ Authorship

SATURDAY, FEBRUARY 9, 2013

9-10:15 am
20. Social Media Best Practices for Food Writers and Publishers

10:45-12:45 pm
22. Enhanced Content for Cookbooks

1:30-3 pm
28. The Frontlines of Copyright Infringement — Preventing and Combating Recipe Scraping and Other Threats in the Online Food World

3:30-5:30 pm
16. App Development and Marketing

Thanks.

Are you at the conference?

pairs4life wrote:Thanks.

Are you at the conference?

Hi,

I already had the tea planned for this weekend before the dates were announced.

I have gone before and it very worthwhile.

Regards,

Listening online right now to:

27. Future Food — How Online is Reinventing Food Content/Writing
The culinary world is abuzz with questions about the future of food. What will the cookbook of tomorrow look like? And more importantly, the kitchen of tomorrow? How can content producers make money in a business that is increasingly driven by a larger number of constituents developing recipes for less and less revenue? And how does a world that was previously dominated by print evolve to a digital reading audience that wants more than just words on a page? In this panel, we’ll look at what some of the visionaries in the culinary world are doing to reinvent the world of food writing and content, especially online. We’ll also explore how they’ve come to build up a presence online that attracts consumers, monetizes good content and builds brand equity beyond the traditional food media channels.
Chair: Molly O’Neill, cookbook author, founder of Cook N’ Scribble food writing workshops
Panelists:
Maggie Battista, founder of Eat Boutique
Amanda Hesser, food writer and founder, Food52.com
Isabel Laessig, founder of the #SundaySupper Movement and blogger at Family Foodie

Livecasting begins again at 12:30 pm CDT with this panel:

17. Trendspotting in the Food Space
In the days of digital, news and trends seem to move at a mile a minute. Cupcakes one day become cake pops the next. In this new world where “what’s hot” in food one day becomes “what’s not” the next, how can publishers keep up with trend cycles and content sources that are ever-increasing their pace of coverage? And how can authors keep their content pitches relevant to publishers and other media sources? Through this panel, we’ll discuss what content producers are doing to keep their fingers on the trends that are emerging, established and falling out of favor, and how that factors into their publishing and content development programs. What is it that makes a trend? How do you define a trend versus a fad? And how do you find out what’s next in food before it’s already here? Join us as we explore all of this and more!
Chair: Addie Broyles, editor and food writer, Austin-American Statesman
Panelists:
Terry Newell, President of Weldon Owen
Sara Kate Gillingham Ryan, Founder, apartmenttherapy.com
Joe Yonan, food/travel editor, The Washington Post

Live videocasting about to begin at cookbookconf.com
OVER, but can be seen again here.

25. Using Video as a Platform for Cookbook Promotion/Authorship
With the proliferation of video content across the web, it’s no wonder that consumers are turning off their TVs and moving towards handheld and digital devices as a primary means of video consumption. The barriers to entry into the online video space have fallen dramatically and the biggest players, YouTube being chief among them, are investing heavily in video production, especially in the food space. But, without the tools and equipment to enter this marketplace, how can content producers stay competitive? And what does it take to create truly compelling video content? Throughout this session, we’ll explore how and why video is made, walking through the decisions that need to be addressed to determine how best to create video content (whether standalone or in a series) and how to bring it to audiences across the web.
Chair: Geoffrey Drummond
Christine Liu
David Robinson
Nina Simonds
Tanya Steel, Editor-in-Chief, Epicurious, Gourmet.com and Gourmet Live

Saturday's live video cast schedule:

8:00 - 9:15 am CDT wrote:20. Social Media Best Practices for Food Writers and Publishers
It seems these days that everyone is online. Whether author, publisher, reader or retailer, the social web connects us all (and makes it even easier to connect now with consumers who will potentially become customers). But even with the wide proliferation of digital platforms, questions still remain about how best to employ Facebook, Twitter, Pinterest and others to build a loyal base of consumers who are interested in your content, and more importantly, your next book. How can an author or publisher build their brand online in a way that attracts and excites readers? And how does that base then translate into book sales? On this panel, we’ll explore ways in which authors and publishers can and should be using social media sites to share relevant, engaging content that draws readers in and helps drive sales and loyalty over time.
Chair: Casey Benedict, founder of Kitchen-Play.com and Eat Write Retreat food blogging conference
Panelists:
Monica Bhide, cookbook author

9:45 am - 11:45 am CDT wrote:22. Enhanced Content for Cookbooks
Enhanced content, whether audio, video, social sharing functionality, or otherwise, seems to be one of the buzzwords in ebook development today. But, the time and resources that are needed to develop an effective content enhancement program make it a difficult task for any author or publisher not experienced in this area. For those that are using it, there’s much that can be learned. What are some best practices for content enhancement? How much does it cost? And what is the return on that investment? Join us as we explore what some authors and publishers are doing to add new dimension to their content by adding enhancements that take advantage of particular platforms and what it’s taken to get there.
Chair: Matt Cavnar, VP of Business Development, Vook.com
Nick Fauchald
Rick Joyce, Chief Marketing Officer, Perseus Books Group
Adam Kowit

12;30 pm - 2:00 pm CDT wrote:28. The Frontlines of Copyright Infringement — Preventing and Combating Recipe Scraping and Other Threats in the Online Food World
As more and more content moves online, the issue of copyright infringement is increasingly becoming a prevalent problem. Instances of copyright infringement, particularly “scraping” range from a few recipes taken from a blog to widespread abuse by a website looking to gain traffic without investment. The problem is not only centered on having content stolen from a website, it also has a ripple effect as it relates to generating traffic and revenue off of our content. How can content producers become more proactive about monitoring for and detecting copyright infringement? And once it is found, what can we do to make sure that it is stopped. On this panel, we’ll hear from several bloggers and others in the content world who will address the issue of how to protect yourself from copyright infringement, and what to do if you become a victim of scraping.
Chair: Jane Kelly, Founder of EatYourBooks.com
Kathy Blake, Food Blogger and Social Media Consultant, The Experimental Gourmand
David Leite
Kara Rota

2:30 pm - 4:30 pm CDT wrote:16. App Development and Marketing
Now that the “age of ebooks” is fully upon us, cookbook authors and publishers are left wondering “what’s next?” For many, the answer has been, and continues to be, apps. With millions of handheld devices now in circulation, it seems a logical next step for content creators to take advantage of a platform that brings recipes directly to consumers’ phones and tablets. But, app development is riddled with questions, missteps and missed potential. So, what’s a content producer to do? Through this panel, we’ll explore what it takes to develop, produce, market and sell apps, while also looking at relevant examples from the culinary world. And most importantly, we’ll be taking attendees through the decision process to decide if they need an app, and why.
Chair: Deborah Chud, founder of MobileSkillet.com
Panelists:
Monica Bhide, cookbook author
Kim Grant, content acquisition editor
Yael Raviv, Director of Marketing, Kinetic Art Ltd