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Please raise a glass (or three) to my 1600th post!

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A few weeks ago, while I was deep in the throes of contemplating what subject I should tackle for this, my 1600th post at Author! Author!, a non-writer — or so I surmise, from the bent of her discourse — abruptly flung a rather profound question in my direction. It was, happily for today’s post, one of those questions that would never, ever occur to anyone who had devoted serious time to courting a Muse.

“You’ve been blogging for 7 1/2 years on the same subject?” she gasped, practically indignant with incredulity. “You’ve posted hundreds of times, haven’t you? It’s only writing — what could you possibly still have to say?”

I know, I know: I was sorely tempted to laugh, too. From a writer’s or editor’s perspective, the notion that everything an aspiring writer could possibly need or want to know about the ins and outs of writing and revising a manuscript, let alone how to land an agent, work with a publishing house, promote a book, and/or launch into one’s next writing project, could be covered adequately in a mere 1599 blog posts borders on the absurd. Writing a compelling book constitutes one of the most challenging endeavors life offers to a creative persons mind, heart, and soul; it’s not as though there’s a simple, one-size-fits-all formula for literary success.

At the same time, I could hear in her question an echo of a quite ubiquitous compound misconception about writing. It runs a little something like this: if people are born with certain talents, then good writers are born, not made; if true writers tumble onto this terrestrial sphere already knowing deep down how to write, then all a gifted person needs to do is put pen to paper and let the Muse speak in order to produce a solid piece of writing; since all solid pieces of writing inevitably find a home — an old-fashioned publishing euphemism for being offered a contract by an agent or publishing house — if a writer has been experiencing any difficulty whatsoever getting her book published, she must not be talented. Q.E.D.

With a slight caveat: all of those presumptions are false. Demonstrably so — egregiously so, even. Just ask virtually any author of an overnight bestseller: good books are typically years, or even decades, in the making.

What could I possibly still want to say to writers to help them improve their manuscripts’ chances of success? How long have you got?

We’ve come a long way together, campers: when Author! Author! first took its baby steps back in August, 2005, in its original incarnation as the Resident Writer spot on the nation’s largest writers’ association’s website, little did I — or, I imagine, my earliest readers, some of whom are still loyal commenters, bless ‘em — imagine that I will still be dreaming up post for you all so many years into the future.

Heck, at the outset, I had only envisioned a matter of months. The Organization that Shall Remain Nameless had projected even less: when it first recruited me to churn out advice for aspiring writers everywhere, my brief was to do it a couple of times per week for a month, to see how it went. They didn’t want me to blog, per se — in order to comment, intrepid souls had to e-mail the organization, which then forwarded questions it deemed appropriate to me.

As your contributions flew in and my posts flew up, I have to confess, the Organization that Shall Remain Nameless seemed rather taken aback. Who knew, its president asked, and frequently, that there were so many writers out there longing for some straightforward, practical-minded advice on how to navigate a Byzantine and apparently sometimes arbitrary system? What publishing professional could have sensed the confusion so many first-time writers felt when faced with the welter of advice barked at them online? What do you mean, the guidelines found on the web often directly contradict one another?

And what on earth was the insidious source of this bizarre preference for the advice-giver’s being nice to writers while explaining things to them? It wasn’t as though much of the online advisors actually in the know — as opposed to the vast majority of writing advice that stems from opinion, rumor, and something that somebody may have heard an agent say at a conference somewhere once — were ever huffy, standoffish, or dismissive when they explained what a query letter was, right?

That rolling thunderclap you just heard bouncing off the edges of the universe was, of course, the roars of laughter from every writer who tried to find credible guidance for their writing careers online around about 2006.

Yet the officers of the Organization that Shall Remain Nameless were not the only ones mystified that there was any audience at all for, say, my posts on how to format a manuscript professionally. Or how to give a pitch. Or how to spot editor-irritating red flags in your own writing. They actually tried to talk me out of blogging about some of these things — because every writer serious about getting published already knows all of that, right?

So why precisely did I think it would be valuable for my readers to be able to see one another’s questions and comments? If I was so interested in building writing community, they suggested, why didn’t I join them in transforming what had arguably been the writers’ association best at helping its members get published into a force to help those already in print find a wider audience? Wouldn’t that be, you know, more upbeat and, well, inspirational than giving all of that pesky and potentially depressing practical advice?

Almost a year and many brisk arguments about respect for writers later, I decided to start my own website. That enabled me to turn Author! Author! into a true blog, a space that welcomed writers struggling and established to share their thoughts, questions, concerns, and, sometimes, their often quite justified irritation at the apparently increasing number of hoops through which good writing — and, consequently, good writers — were being expected to jump prior to publication.

Oh, those of you new to searching for an agent have no idea how tough things were back then. A few of the larger agencies had just started not responding to queries if the answer was no — can you believe it? Some agencies, although far from all, agents had begun accepting e-mailed queries, but naturally, your chances were generally better if your approached them by letter. And I don’t want to shock you, but occasionally, an agent would request a full manuscript, but send a form-letter rejection.

Picture the horror: a book turned down, and the writer had no idea why!

Ah, those days seem so innocent now, do they not? How time flies when you don’t know whether your manuscript is moldering third from the top in a backlogged submission pile, has been rejected without comment, or simply got lost in the mail. Sometimes, it feels as though those much-vaunted hoops have not only gotten smaller, but have been set on fire.

Let’s face it: the always long and generally bumpy road to publication has gotten longer and bumpier in recent years. Not that it was ever true that all that was necessary in order to see your work in print was to write a good book, of course; that’s a pretty myth that has been making folks in publishing circles roll their eyes since approximately fifteen minutes after Gutenberg came rushing out of his workshop, waving a mechanically-printed piece of paper. Timing, what’s currently selling well, what is expected to sell well a couple of years hence, when a book acquired now by a traditional publisher would actual come out, the agent of your dreams’ experience with trying to sell a book similar to yours — all of this, and even just plain, dumb luck, have pretty much always affected what readers found beckoning them from the shelves.

But you’d never know that from most of what people say about how books get published, would you? To hear folks talk, you’d think that the only factor involved was writing talent. Or that agencies and publishing houses were charitable organizations, selflessly devoted to the noble task of bringing the best books written every year to an admiring public.

Because, of course, there is universal agreement about what constitutes good writing, right? And good writing in one genre is identical to good writing for every type of book, isn’t it?

None of that is true, of course — and honestly, no one who works with manuscripts for a living could survive long believing it. The daily heartbreak would be too painful to bear.

But I don’t need to explain that to those of you who have been at this writing gig for a while, do I? I’m sure you recall vividly how you felt the day when you realized that not every good, or even great, manuscript written got published, my friends. Or has that terrible sense of betrayal long since receded into the dim realm of memory? Or, as we discussed over the holidays, does it spring to gory life afresh each time some well-meaning soul who has never put pen to paper asks, “What, you still haven’t published your book? But you’ve been at it for years!”

Now, you could answer those questions literally, I suppose, grimly listing every obstacle even the best manuscript faces on its way to traditional publication. You could, too, explain at length why you have chosen to pursue traditional publishing, if you have, or why you have decided to self-publish, if that’s your route.

I could also have given that flabbergasted lady who asked me why I thought there was anything left to say about writing a stirring speech about the vital importance of craft to fine literature. Or regaled her with horror stories about good memoirs suddenly slapped with gratuitous lawsuits. I could even, I suppose, have launched into a two-hour lecture on common misuses of the semicolon without running out of examples, but honestly, what would have been the point? If wonderful writing conveys the impression of having been the first set of words to travel from a talented author’s fingertips to a keyboard, why dispel that illusion?

Instead of quibbling over whether it’s ever likely — or possible — for a first draft to take the literary world by storm, may I suggest that those of us who write could use our time together more productively? For today, at least, let’s tune out all of the insistent voices telling us that if only we were really talented, our work would already be gracing the shelves of the nearest public library, and settle down into a nice, serious discussion of craft.

Humor me: I’ve been at this more than 7 1/2 years. In the blogging realm, that makes me a great-grandmother.

At the risk of sounding as though I’m 105 — the number of candles on my own great-grandmother’s last cake, incidentally; the women in my family are cookies of great toughness — I’d like to turn our collective attention to a craft problem that seldom gets discussed in these decadent days: how movies and television have caused many manuscripts, fiction and nonfiction both, to introduce their characters in a specific manner.

Do I hear peals of laughter bouncing off the corners of the cosmos again? “Oh, come on, Anne,” readers not old enough to have followed Walter Winchell snicker, “isn’t it a trifle late in the day to be focusing on such a problem? At this juncture, I feel it safe to say that TV and movies are here to stay.”

Ah, but that’s just my point: they are here to stay, and the fact that those forms of storytelling are limited to exploiting only two of the audience’s senses — vision and hearing — for creating their effects has, as we have discussed many times before, prompted generation after generation of novelists and memoirists to create narratives that call upon no other sense. If, at the end of a hard day of reading submissions, an alien from the planet Targ were to appear to our old pal, Millicent the agency screener and ask her how many senses the average Earthling possesses, a good 95% of the pages she had seen recently would prompt her to answer, “Two.”

A swift glance at the human head, however, would prove her wrong. Why, I’ve seen people sporting noses and tongues, in addition to eyes and ears, and I’m not ashamed to say it. If you’re willing to cast those overworked peepers down our subject’s body, you might even catch the hands, skin, muscles, and so forth responding to external stimuli.

So would it really be so outrageous to incorporate some sensations your characters acquire through other sensible organs, as Jane Austen liked to call them? Millicent would be so pleased.

If you’d really like to make her happy — and it would behoove you to consider her felicity: her perception of your writing, after all, is what stands between your manuscript and a reading by the agent or editor of your dreams — how about bucking another trend ushered in by the advent of movies and television? What about introducing a new character’s physical characteristics slowly, over the course of a scene or even several, rather than describing the fresh arrival top to toe the instant he enters the book?

“Sacre bleu!” I hear the overwhelming majority of hopeful novelists and memoirists shouting. “Are you mad? The other characters in the scene — including, if I’m writing in either the first or the tight third person, my protagonist — will first experience that new person visually! Naturally, I must stop the ongoing action dead in its tracks in order to show the reader what s/he looks like. If I didn’t, the reader might — gasp! — form a mental image that’s different from what I’m seeing in my head!”

Why, yes, that’s possible. Indeed, it’s probable. But I ask you: is that necessarily a problem? No narrative describes a character down to the last mitochondrion in his last cell, after all; something is always left to the reader’s imagination.

Which is, if we’re being truthful about it, a reflection of real life, is it not? Rarely, for instance, would an initial glance reveal everything about a character’s looks. Clothes hide a lot, if they’re doing their job, and distance can be quite a concealer. And really, do you count every freckle on the face of each person passing you on the street?

You might be surprised by how many narratives do, especially in the opening pages of a book. Take a gander at how Millicent all too often makes a protagonist’s acquaintance.

A lean man loped into the distance, shading the horizon with his length even from eighty yards away. Tall as his hero, Abe Lincoln, Jake’s narrow face was hidden by a full beard as red as the hair he had cut himself without a mirror. Calluses deformed his hands, speaking eloquently of years spent yanking on ropes as touch as he was. That those ropes had harnessed the wind for merchant ships was apparent from his bow-legged gait. Pointy of elbow and knee, his body seemed to be moving more slowly than the rest of him as he strode toward the Arbogasts’ encampment.

Henriette eyed him as he approached. His eyes were blue, as washed-out as the baked sky above. Bushy eyebrows punctuated his thoughts. Clearly, those thoughts were deep; how else could she have spotted his anger at twenty paces?

His long nose stretched as he spoke. “Good day, madam,” he said, his dry lips cracking under the strain of speech, “but could I interest you in some life insurance?”

Now, there’s nothing inherently wrong with this description, as descriptions go. Millicent might legitimately wonder if Henriette is secretly Superman, given how sharp her vision seems to be at such great distances (has anybody ever seen Henriette and Superman together?), and it goes on for quite some time, but she might well forgive that: the scene does call for Henriette to watch Jake walking toward her. Millie be less likely to overlook the five uses of as in the first paragraph, admittedly, but you can’t have everything.

Oh, you hadn’t noticed them? Any professional reader undoubtedly would, and for good reason: as is as common in the average submission as…well, anything you’d care to name is anywhere it’s common.

That means — and it’s a perpetual astonishment to those of us who read for a living how seldom aspiring writers seem to think of this — that by definition, over-reliance on as cannot be a matter of individual authorial voice. Voice consists of how an author’s narratives differ from how other writers’ work reads on the page, not in how it’s similar. Nor can it sound just like ordinary people talk, another extremely popular narrative choice. For a new voice to strike Millicent and her boss as original, it must be unique to the author.

The same holds true, by the way, for the ultra-common narrative practice of blurting out everything there is to know about a character visually at his initial appearance: it’s not an original or creative means of slipping the guy into the story. It can’t possibly be, since that tactic has over the past half-century struck a hefty proportion of the writing population as the right or even the only way to bring a new character into a story.

Don’t believe that someone who reads manuscripts all day, every day would quickly tire of how fond writers are of this method. Okay, let’s take a peek at the next few paragraphs of Henriette’s saga.

She backed away, her brown suede skirt catching on the nearby sagebrush. She tossed her long, blonde hair out of her face. Her hazel eyes, just the color of the trim on her prim, gray high-necked blouse, so appropriate for the schoolmarm/demolitions expert that she was, snapped as strongly as her voice. A pleasing contralto, when she was not furious, but Jake might never get a chance to hear her sing.

“On your way, mister,” she hissed, adjusting her two-inch leather belt with the fetching iron clasp. Marvin had forged that clasp for her, just before he was carried off by a pack of angry rattlesnakes. She could still envision his tuxedo-clad body rolling above its stripy captors, his black patent leather shoes shining in the harsh midday sun. “We don’t cotton to your kind here.”

An unspecified sound of vague origin came from behind her. She whirled around, scuffing her stylish mid-calf boots. She almost broke one of her lengthy, scarlet-polished fingernails while drawing her gun.

Morris grinned back at her, his tanned, rugged face scrunching into a sea of sun-bleached stubble. His pine-green eyes blinked at the reflection from the full-length mirror Jake had whipped out from under his tattered corduroy coat. It showed her trim backside admirably, or at least as much as was visible under her violet bustle. Her hair — which could be described no other way than as long and blonde — tumbled down her back, confined only by her late mother’s cherished magenta hair ribbon.

Morris caught sight of himself in the mirror. My, he was looking the worse for wear. He wore an open-collared poet’s shirt as red as the previous day’s sunset over a well-cut pant of vermillion velvet. Dust obscured the paisley pattern at the cuff and neck, embroidered by his half-sister, Marguerite, who could be spotted across the street at a second-floor window, playing the cello. Her ebony locks trailed over her bare shoulder as her loosely-cut orange tea gown slipped from its accustomed place.

Had enough yet? Millicent would — and we’re still on page 1. So could you really blame her if she cried over this manuscript, “For heaven’s sake, stop showing me what these people look like and have them do something!”

To which I would like to add my own editorial cri de coeur: would somebody please tell this writer that while clothes may make the man in some real-world contexts, it’s really not all that character-revealing to describe a person’s outfit on the page? Come on, admit it: after a while, Henriette’s story started to read like a clothing catalogue. But since it’s a novel set in 1872, long before any of the characters could reasonably have been expected to watch Project Runway marathons, could we possibly spring for another consonant and let the man wear what most people call them, pants, instead of a pant?

Does that slumped posture and defeated moaning mean that some of you manuscript-revisers are finding seeing these storytelling habits from Millicent’s perspective convincing? “Okay, Anne,” you sigh, “you got me. Swayed by the cultural dominance of visual storytelling, I’ve grown accustomed to describing a face, a body, a hank of hair, etc., as soon as I reveal a character’s existence to the refer. But honestly, I’m not sure how to structure these descriptions differently. Unless you’re suggesting that Henriette should have smelled or tasted each new arrival?”

Well, that would be an interesting approach. It would also, I suspect, be a quite different book, one not aimed at the middle grade reader, if you catch my drift.

Your options are legion, you will be happy to hear: once a writer breaks free of the perceived necessity to run a narrative camera, so to speak, over each character as she traipses onto the page, how to reveal what appearance-related detail becomes a matter of style. And that, my friends, should be as original as your voice.

If my goal in blogging were merely to be inspirational, as Author! Author!’s original hosts had hoped, that would have been a dandy place to end the post, wouldn’t it? That last paragraph, while undoubtedly possessed of some sterling writing truths, did not cough up much actual guidance. And you fine people, I know from long experience, come to this site for practical advice, illustrated by examples.

For insight into how breaking up a physical description for a new character can knock the style ball out of the proverbial park, I can do no better than to direct your attention to that much-copied miracle of authorial originality, Gustave Flaubert’s Madame Bovary. To render this example even more frantically literary, I have transcribed these excerpts from the 1908 F.F. Collier and Son edition (W. Blaydes, translator) Philip K. Dick gave me for my eleventh birthday.

Why that particular edition, for a reader so young? Because the Colliers had the foresight to corral another novelist in whose work Philip had been trying to interest me, into writing the introduction. Henry James was considered a real up-and-comer at the turn of the twentieth century.

Feeling sufficiently highbrow? Excellent. Here’s the reader’s first glimpse of the immortal Emma Bovary:

A young woman, clad in a dress of blue merino trimmed with three flounces, came to the threshold of the house to receive M. Bovary, whom she introduced into the kitchen where there blazed a big fire. The breakfast of the household was ready prepared and boiling hot, in little pots of unequal size, distributed about. Damp clothes were drying within the chimney-place…

That’s it. Rather sparse as physical descriptions go, isn’t it, considering that this novel’s account of this woman’s passions is arguably one of the most acclaimed in Western literature? Yet at this moment, set amongst the various objects and activities in M. Roulaut’s household, she almost seems to get lost among the furniture.

Ah, but just look at the next time she appears. Charles, the hero of the book so far, now begins to notice her, but not entirely positively.

To provide splints, someone went to fetch a bundle of laths from under the carts. Charles selected one of them, cut it in pieces and polished it with a splinter of glass, while the servant tore up sheets to make bandages and Mlle. Emma tried to sew the necessary bolsters. As she was a long time finding her needle-case, her father grew impatient; she made no reply to him, but, as she sewed, she pricked her fingers, which she then raised to her mouth and sucked.

That’s a nice hunk of character development, isn’t it? Very space-efficient, too: in those few lines, we learn her first name, that she’s not very good at sewing, and that she’s not especially well-organized, as well as quite a lot about her relationship with her father. Could a minute description of her face, figure, and petticoat have accomplished as much so quickly?

But wait: there’s more. Watch how the extreme specificity of Flaubert’s choice of an ostensibly practically-employed body part draws Charles’ sudden observation. At this point in the novel, he and Emma have known each other for two pages.

Charles was surprised by the whiteness of her nails. They were bright, fine at the tips, ore polished than the ivories of Dieppe, and cut almond-shape. Her hand, however, was not beautiful: hardly, perhaps, pale enough, and rather lean about the finger joints; it was too long, also, and without soft inflections of line in the contours.

His being so critical of her caught you off guard, did it not? The paragraph continues:

A feature really beautiful in her was her eyes; although they were brown, they seemed black by reason of their lashes, and her glance came to you frankly with a candid assurance.

This passage reveals as much about Charles as about Emma, I think: how brilliant to show the reader only what happens to catch this rather limited man’s notice. Because his observation has so far been almost entirely limited to the physical, it isn’t until half a page later that the reader gains any sense that he’s ever heard her speak. Even then, the reader only gets to hear Charles’ vague summaries of what she says, rather than seeing her choice of words.

The conversation at first turned on the sick man, then on the weather, the extreme cold, the wolves that scoured the fields at night. Mlle. Rouault did not find a country life very amusing, now especially that the care of the farm devolved almost entirely on herself alone. As the room was chilly, she shivered as she ate, and the shivering caused her full lips, which in her moments of silence she had a habit of biting, to part slightly.

Didn’t take Charles — or the narrative — long to slip back to the external, did it? Now, and only now, is the reader allowed the kind of unfettered, close-up look at her that Millicent so often finds beginning in the first sentence in the book that mentions the character.

Her neck issued from a white turned-down collar. Her hair, so smooth and glossy that each of the two black fillets in which it was arranged seemed a single solid mass, was divided by a fine parting in the middle, which rose or sank slightly as it followed the curve of her skull; and, covering all but the lobe of the ears, it was gathered behind into a large chignon, with a waved spring towards the temples, which the country doctor now observed for the first time in his life. Her cheeks were pink over the bones. She carried, passed in masculine style between two buttons of her bodice, eye-glasses of tortoise-shell.

Quite a sensuous means of tipping the reader off that she’s a fellow reader, isn’t it? Two paragraphs later, we hear her speak for the first time:

“Are you looking for something?” she asked.

The initial words a major character speaks in a story, I’ve found, are often key to developing character on the page. Choose them carefully: in a third-person narrative, it’s the first time that this person can speak for herself. Make them count.

Don’t get me wrong: I’m not urging any of you to copy Flaubert. His narrative voice would be pretty hard to sell in the current literary market, for one thing — did you catch all of those which clauses that would have been edited out today? — and, frankly, his work has been so well-loved for so long that a novel that aped his word use would instantly strike most Millicents as derivative. As some wise person once said, a strong authorial voice is unique.

Oh, wait, that was me, and it was just a few minutes ago. How time flies when we’re talking craft.

I hear those gusty sighs out there, and you’re quite right: developing an individual voice and polishing your style can be time-consuming. It took Flaubert five years to write Madame Bovary.

Take that, naysayers who cling to the notion that the only true measure of talent is whether a first draft is publishable. The Muses love the writer willing to roll up her sleeves, take a long, hard look at her own work, and invest some serious effort in making sure that all of that glorious inspiration shows up on the page.

So what, in the end, did I say to the lady who exclaimed over the notion that I could possibly have spent more than seven years writing about writing? Oh, I treated to her the usual explanation of how tastes change, trends waver, and the demands of professional writing differ from year to year, if not day to day. If the expression in her stark blue eyes was any indication, she lost interest midway through my third sentence.

The true answer, however, came to me later: in all of these years, and in 1599 posts, I had never shared my favorite depiction of falling in love with you charming people. A shallow love, to be sure, but a memorable description. And for the prompt to whip out this volume, I owe that lady some thanks.

Do I have more to say about writing? Just try to stop me. Keep up the good work!

Posted on - 5 Comments on Using Food to Flavor Your Fiction, by guest blogger Stacy Allbritton — and yet another writing contest!

Using Food to Flavor Your Fiction, by guest blogger Stacy Allbritton — and yet another writing contest!

Happy Independence Day, campers!

Normally, I would open with a few remarks on the occasion — observing, perhaps, that the actual vote on independence in 1776 occurred on July 2, not July 4 — but given that I actually intended to post news about the summer’s second Author! Author! writing competition a good a week and a half ago, who am I to quibble about dates? Just because the nastiest head cold ever to visit a North American intervened between the announcement of our first literary contest of the season, aimed at adult writers and writers for the adult market, and what I had planned as the next day’s revelation of the rules for a competition devoted exclusively to young writers and those that write YA doesn’t mean that I should equivocate for a few more seconds now.

Except that I should say a few words about today’s guest blogger — and, not entirely coincidentally, the author that is going to be graciously giving away some copies of the charming middle-grade reader novel you see above. Since her book’s protagonist is in fact a writer who is herself very young when the story begins, young Marie has inspired me to create a contest that not only rewards good writing in YA, but great writing by writers currently in middle school and high school.

Well might you champ at the bit. Trust me, though, today’s guest blogger is here to help you polish up the writing skills you will want to have bright and shiny before you construct a contest entry.

Continuing what would have been a logical progression to self-evident to require explanation had my sinuses permitted me to post these two contest announcements back-to-back, I asked today’s guest, Stacy Demoran Allbritton, author of the recently-released The Diary of Marie Landry, Acadian Exile, to share her thoughts on how to write well about food in fiction. Not just in any fiction, mind you: in prose intended for young readers.

I see some of you purists scrunching up your noses, do I not? “But Anne,” you cry, “isn’t good, showing-not-telling writing pretty much the same, regardless of the intended audience?”

Heavens, no, campers. Good writing takes its target readership into account, always.

And before anyone wrinkles so much as a single proboscis at me, let me hasten to add: no, that’s not sacrificing art to market concerns. It’s simply good writing courtesy to craft one’s novel in such a way that the reader will enjoy it.

While being familiar with the conventions and overall vocabulary expectations of one’s chosen book category is, of course, one of the first steps a writer serious about treating potential readers politely is to familiarize herself with what’s currently being published for that readership. (Conveniently, that also happens to be excellent marketing strategy, too.) For all stripes of YA, though, writers also have to be extremely sensitive to presenting age-appropriate vocabulary and situations.

Which is precisely why I asked Stacy to blog on the subject: she has taken some quite dark historical subject matter and transformed it into a debut novel I was completely comfortable giving my 10-year-old neighbor. That’s quite a trick. Take a gander at the publisher’s blurb:

During the Great Upheaval of 1755, the British forced the Acadians to leave their homes in the Canadian provinces. After having lived in exile in Maryland for ten years, fourteen-year-old Marie Landry and her family prepare to join a mass exodus to Louisiana. In her diary, Marie describes the Acadians’ journey to Louisiana while simultaneously including the details of their removal from Acadia ten years earlier. This historically accurate account of Louisiana’s Cajuns depicts tales of hardship and friendship, anguish and hope. Because of their perseverance and faith, Marie and her loved ones are able to survive and find happiness in Louisiana. Illustrations enhance this engaging portrayal of human strength.

An intriguing bit of American and Canadian history to tackle for a young readership, isn’t it? Stacy does it both sensitively and surprisingly unblinkingly. I love it when YA authors respect their youthful readers’ intelligence enough not to sugarcoat tough reality.

She also did something quite clever on the vocabulary front: although the writing overall is age-appropriate, she peppered the manuscript with slightly higher-level vocabulary — and added a glossary of those terms to the back. I wish writers for the young would do this more often; one does not always have a dictionary handy at any age, after all.

The other reason that I blandished Stacy into writing on this particular topic is that her novel includes some actual recipes. Since I know that many of you that write about food in fiction have at least toyed with the concept of writing a cookbook, I thought it might be both fun and useful to ask her to show you the same recipe formatted to appear in a nonfiction manuscript and to show how she might write about the resulting foodstuff for a young readership.

Why might that particular distinction come in handy? Glad you asked. Once again, in the fine tradition of the Author! Author! Awards for Expressive Excellence, then, and as part of my ongoing quest to provide good writers with much-needed Eye-Catching Query Letter Candy (which, let’s face it, is harder for young writers to accumulate), I am proud to announce:

The Make Us Want to Eat It Literary Competition of 2012

As I mentioned when I announced the previous contest for adult writing, although people experience life via all of their senses — sight, sound, taste, smell, touch — many, many of the manuscripts those of us who read them for a living see on a daily basis seem to assume that characters can only see and hear. Or that readers expect to know nothing about a character’s sensations except what an actor might be able to convey to us if we saw him playing that character on T.V.

But you’re a better writer than that, aren’t you? And you’re certainly a better reader.

Because I’m pretty confident that my readers are good at writing about what it’s like to be alive, I’m calling for young writers and adults that write for young readers to enter short scenes — anywhere from 2 to 8 pages in length — that present food in a manner that incorporates more than two senses.

Here’s the catch: the scene can’t take place in a kitchen — or at a dining table.

Why? Because I’d love to see you exercise your creativity, that’s why. That’s my idea of a proper reader-oriented spectator sport.

In order to give young writers more freedom to stretch those creative limbs, you may enter either fiction or nonfiction. (Sorry, adult writers: you may enter only YA fiction. You can always enter your memoir in this summer’s adult contest ) If you are entering memoir and don’t want to use your real name, it’s fine to use a fake one; just make sure that you let us know, so we announce the right name when you win.

Either way, no profanity, please — and please have all of your characters fully clothed. I want to keep this site accessible for young writers whose parents have set up content filters on their computers. So if you wouldn’t want your parents to find a YouTube video of you doing something your characters do, give it a pass in the entry, okay?

Winners will not only receive fabulous prizes (hold your horses; we’re getting to those), but may have their scenes and accompanying synopses both published and critiqued in a post here at Author! Author! for all the world to see and admire. And, if you’re a student, we’re going to recognize the teacher you feel has helped you most with your writing as well.

The grand prize winner in each category will receive a half-hour Mini Consult in order to discuss any aspect of writing. That means I will read up to 20 pages of your writing — a query? A synopsis? The opening pages of the manuscript you’ve been writing? — and call or Skype you in order to have a lovely, long talk about it. I’m also going to post your winning entry here on Author! Author! and tell everyone you know just how terrific your writing is.

First and second place winners will have their entries posted and critiqued on this blog.

Third place winners will receive copies of The Diary of Marie Landry, Acadian Exile

All winners will also be asked to nominate the teacher that they feel helped them most in their quest to become a writer. Choose carefully: if the nominated teachers agree, I shall posting their names, a short bio, and a photograph here at Author! Author!, thanking them publicly for having done such a good job with these students. The judges and I shall also be putting our heads together on a pretty fabulous certificate of appreciation, recognizing the teacher as one of the great encouragers of future authors.

And yes, I do mean all winners, even in the adult writers of YA category. You think their favorite teachers shouldn’t be recognized? I couldn’t disagree more.

Hadn’t I mentioned that my mother was not only an editor, but also my junior high school librarian? Or that my completely fabulous seventh-grade English teacher is still one of my heroes?

Here are the specific steps required to win. Do read them all carefully, and post any questions you may have. And if you would like to see me walk through each and every requirement of contest entry, showing you step-by-step visual examples, all you need to is click here.

1. Write or select a scene no more than eight pages in length from your manuscript or manuscript-in-progress that best shows off a sense-based description of food.

How will you figure length? Glad you asked.

2. Pages must be double-spaced in 12-point Times, Times New Roman, or Courier., with one-inch margins and a slug line at the top containing your last name/title/page #.

All pages must be numbered, in accordance with standard format for book manuscripts. You’ll find examples of it in the guest post below. (And don’t worry — next week, I shall be showing you precisely what standard format would look like in a contest entry.)

3. All entries must be in English.

Whether you choose to write in American English, Canadian English, or U.K. English, however, is entirely up to you. Just let us know which — and make sure it’s spelled correctly.

4. The scene must center on food, but it cannot take place in a kitchen or at a dining table.

That should sound familiar, right?

5. The scene must include depictions of at least two human senses, but cannot include any profanity or references to sexual activity.

No exceptions. Humans have a lot of other senses. Remember, too, that the judges will be looking for a variety of senses to be addressed in the scene.

6. Polish your scene to a high gloss and save it as a Word document, as a .doc file

Only .doc entries in Word will be accepted — not TextEdit, PDF, or any other formats, please. Please title the Word file your name and the abbreviated title of your book (Austen Pride & Prejudice), not just as contest entry or the ever-popular Anne Mini contest (The last time I ran a contest like this, I received 42 entries with one of the other file name.)

7. In a separate Word document, give your name, state (or country, if entering from outside the U.S.), age, name of your school (if you are enrolled in one), and e-mail address, as well as the category you are entering.

Telling the judges the category will save a lot of confusion. The possible categories are:

Category I: Fiction on food by writers currently attending or about to enroll in middle school

Category II: Nonfiction/Memoir on food by writers currently attending or about to enroll in middle school

Category III: Fiction on food by writers currently attending or about to enroll in high school

Category IV: Nonfiction/Memoir on food by writers currently attending or about to enroll in high school

Category V: YA fiction on food by adult writers

If you are entering Category V, please see Rules #8 and #9. Everyone else can skip to Rule #10.

8. If you are entering in the adult writer category, on the same page as the material in Rule #7, please include a 1-paragraph explanation of how the scene you are entering fits into the overall story of the book.

This is the only chance you’re going to get to set up the scene for the judges, so make it count!

9. If you are entering in the adult writer category, on the second page of the document described in #7, please include a synopsis of no more than 1 page, giving the judges an overview of the book’s premise, its main characters, and its central conflict.

Again, this synopsis must be in standard format. If you are unfamiliar with either standard format or how to write a 1-page synopsis, you will find explanations (along with examples) under the HOW TO FORMAT A BOOK MANUSCRIPT and HOW TO WRITE A 1-PAGE SYNOPSIS categories on the archive list located on the right-hand side of this page.

10. Make sure that both documents are properly formatted: precisely as they would appear in a manuscript submission.

Part of the goal here is to help young writers learn how to submit their work professionally. If it is not double-spaced, in 12-point type, and featuring a slug line (Author’s last name/book title/page #) in each page’s header, the judges will not consider the entry.

11. Attach both Word documents to an e-mail.

Please include FOOD! and the category number in the subject line. Please also mention the category In the body of the e-mail. (It makes it easier to process the entries.)

Make sure to say who you are, too, so we don’t get entries mixed up. It’s also a nice touch to say something pleasant (like “Howdy, Anne!”) in the e-mail itself. Just a nice habit for a writer to have acquired before starting to work with an agent.

12. E-mail the whole shebang to contest(at)annemini(dot)com by Sunday, September 30, 2012, at midnight in your time zone. If you are entering more than one category, please submit each entry in a separate e-mail.

Do I need to explain that the (at) should be typed as @, or that (dot) should appear as a period? Nah, probably not; you all understand why reasonable people don’t post their e-mail addresses online.

13. Because winners will also be awarded life-long bragging rights and coveted ECQLC , the judges reserve the right to award as many (or as few) prizes as the quality and quantity of the entry pool in any given category warrants.

That’s a fancy way of saying that if we don’t receive enough wonderful entries in one of the categories, we may not give an award for it. So you might want to urge your friends to enter.

Those are the rules! Please follow them closely. As I said, I shall be writing a post next week that goes over them in detail, with visual examples, but in the meantime, you might to bookmark this page. As well as “the one on which I provide examples of how to follow each and every rule. (Oh, you thought I would leave my young readers to guess? How little you know me!)

And seriously, please ask if anything at all seems puzzling. It’s actually very helpful to know what could use more explanation.

And do read the guest post that follows. As I said above, I think you’re going to find Stacy’s insights into food writing very thought-provoking. You might even want to ask her some questions in the comments.

One last word before we begin: my apologies about the blurriness of the page shots here; I had asked Stacy to show you all how to format a recipe in a manuscript — because, presumably, some of you would-be cookbook writers would like to know — but the shots she sent me were exceedingly blurry. No one’s fault, as nearly as I can tell. I’ve fixed them the best I can, but if you would like to see the details better, I would suggest holding down the COMMAND key and pressing the + key repeatedly to enlarge the image.

Take it away, Stacy!

When you think back on a Christmas dinner, a birthday party, or a crawfish boil, the festivities were centered on food, but the experience was so much more than food. They involved the people who shared that food with you; the circumstances in which you ate that food; where you were, and when.

That is what makes writing about food in fiction so flavorful — the story, the emotion, the people surrounding the fare.

The use of food and recipes in fiction can be a tool by which you define and develop your characters, and by which you move your plot forward. Food can also expose your readers to a different world. So, though the scene might be focused on dining, it is what the food brings to the table, so to speak, that opens the window to an entirely new dimension — both for your character and for your readers.

In my novel for middle-grade readers, The Diary of Marie Landry, Acadian Exile, the multi-layered capabilities of food propel the story and reveal character. For example, on the surface, the cook Bernardine teaches Marie some Creole recipes, but more than learning about the food itself, Marie is able to learn about another life and another way of life. Through these recipes, she is able to share a piece of herself as well.

Let me give you some very concrete suggestions on how to use food in fiction to achieve such goals.

1. Use memory

I think almost everyone recognizes how memories can resurface simply from the taste of something long-since forgotten, or from a smell that morphs us back to another time and place. The most notable example I can give (from Remembrance of Things Past) is Marcel Proust’s biting into a petite Madeleine cake after he had dunked it into a cup of tea — the way he remembered doing at his aunt’s house when he was a child. Memories flood the forefront of his mind based on that simple act of tasting a tea-soaked cake.

Anne here: the passage to which Stacy refers is so wonderful that I cannot resist breaking in to share it with you, at least in part. If you’re not in a frantically Proustian frame of mind, feel free to skip past everything in boldface: Stacy’s guest blog resumes at the first plain text.

“I put down my cup and examine my own mind. It is for it to discover the truth. But how? What an abyss of uncertainty whenever the mind feels that some part of it has strayed beyond its own borders; when it, the seeker, is at once the dark region through which it must go seeking, where all its equipment will avail it nothing. Seek? More than that: create. It is face to face with something which does not so far exist, to which it alone can give reality and substance, which it alone can bring into the light of day.

“And I begin again to ask myself what it could have been, this unremembered state which brought with it no logical proof of its existence, but only the sense that it was a happy, that it was a real state in whose presence other states of consciousness melted and vanished. I decide to attempt to make it reappear. I retrace my thoughts to the moment at which I drank the first spoonful of tea. I find again the same state, illumined by no fresh light. I compel my mind to make one further effort, to follow and recapture once again the fleeting sensation. And that nothing may interrupt it in its course I shut out every obstacle, every extraneous idea, I stop my ears and inhibit all attention to the sounds which come from the next room. And then, feeling that my mind is growing fatigued without having any success to report, I compel it for a change to enjoy that distraction which I have just denied it, to think of other things, to rest and refresh itself before the supreme attempt. And then for the second time I clear an empty space in front of it. I place in position before my mind’s eye the still recent taste of that first mouthful, and I feel something start within me, something that leaves its resting-place and attempts to rise, something that has been embedded like an anchor at a great depth; I do not know yet what it is, but I can feel it mounting slowly; I can measure the resistance, I can hear the echo of great spaces traversed.

“Undoubtedly what is thus palpitating in the depths of my being must be the image, the visual memory which, being linked to that taste, has tried to follow it into my conscious mind. But its struggles are too far off, too much confused; scarcely can I perceive the colorless reflection in which are blended the uncapturable whirling medley of radiant hues, and I cannot distinguish its form, cannot invite it, as the one possible interpreter, to translate to me the evidence of its contemporary, its inseparable paramour, the taste of cake soaked in tea; cannot ask it to inform me what special circumstance is in question, of what period in my past life.

“Will it ultimately reach the clear surface of my consciousness, this memory, this old, dead moment which the magnetism of an identical moment has travelled so far to importune, to disturb, to raise up out of the very depths of my being? I cannot tell. Now that I feel nothing, it has stopped, has perhaps gone down again into its darkness, from which who can say whether it will ever rise? Ten times over I must essay the task, must lean down over the abyss. And each time the natural laziness which deters us from every difficult enterprise, every work of importance, has urged me to leave the thing alone, to drink my tea and to think merely of the worries of to-day and of my hopes for to-morrow, which let themselves be pondered over without effort or distress of mind.

“And suddenly the memory returns. The taste was that of the little crumb of madeleine which on Sunday mornings at Combray (because on those mornings I did not go out before church-time), when I went to say good day to her in her bedroom, my aunt L?onie used to give me, dipping it first in her own cup of real or of lime-flower tea. The sight of the little madeleine had recalled nothing to my mind before I tasted it; perhaps because I had so often seen such things in the interval, without tasting them, on the trays in pastry-cooks’ windows, that their image had dissociated itself from those Combray days to take its place among others more recent; perhaps because of those memories, so long abandoned and put out of mind, nothing now survived, everything was scattered; the forms of things, including that of the little scallop-shell of pastry, so richly sensual under its severe, religious folds, were either obliterated or had been so long dormant as to have lost the power of expansion which would have allowed them to resume their place in my consciousness. But when from a long-distant past nothing subsists, after the people are dead, after the things are broken and scattered, still, alone, more fragile, but with more vitality, more unsubstantial, more persistent, more faithful, the smell and taste of things remain poised a long time, like souls, ready to remind us, waiting and hoping for their moment, amid the ruins of all the rest; and bear unfaltering, in the tiny and almost impalpable drop of their essence, the vast structure of recollection.

“And once I had recognized the taste of the crumb of madeleine soaked in her decoction of lime-flowers which my aunt used to give me (although I did not yet know and must long postpone the discovery of why this memory made me so happy) immediately the old grey house upon the street, where her room was, rose up like the scenery of a theatre to attach itself to the little pavilion, opening on to the garden, which had been built out behind it for my parents (the isolated panel which until that moment had been all that I could see); and with the house the town, from morning to night and in all weathers, the Square where I was sent before luncheon, the streets along which I used to run errands, the country roads we took when it was fine. And just as the Japanese amuse themselves by filling a porcelain bowl with water and steeping in it little crumbs of paper which until then are without character or form, but, the moment they become wet, stretch themselves and bend, take on color and distinctive shape, become flowers or houses or people, permanent and recognizable, so in that moment all the flowers in our garden and in M. Swann’s park, and the water-lilies on the Vivonne and the good folk of the village and their little dwellings and the parish church and the whole of Combray and of its surroundings, taking their proper shapes and growing solid, sprang into being, town and gardens alike, from my cup of tea.”

This very phenomenon happened to me as an adult one year at a Christmastime cookie swap. When I bit into a cookie that a colleague had shared, memories of my childhood summers spent with my grandmother in Bay St. Louis, Mississippi demanded my attention. So important were those memories that I never again wanted to forget the taste of that cookie — and everything that I associated with it.

I just had to have that recipe! I’m happy to report that my colleague was not stingy with her recipe, and to this day I still bake that cookie every Christmas.

Paulette Rittenberg, a columnist with The Times Picayune in New Orleans understands the importance of stories connected to recipes: her food column includes the stories inextricably linked to the recipes she publishes. Lucky me, she included my cookie story in her column years ago. Her column will give you many examples of using memories of food to fuel a story.

What recollections do you have that revolve around a particularly meaningful food to you? Ask yourself a series of questions, and listen to your answers.

Where did you first taste it?

With whom?

How old were you?

What did you think of it –- liked it, hated it?

Be as specific as you can, then put the most evocative details into your tale.

As for me, many of my fondest memories go way back to when I learned how to cook the summer I was twelve years old. Thinking that my maternal grandmother was ancient at sixty-two years of age, I figured that time was of the essence — I needed to get those recipes out of her head, and soon!

That’s not entirely true. My biggest motivations for learning to cook were that I loved spending time in the kitchen with her, and I thought that she was the greatest cook on the planet. The lagniappe — the little bit extra — that I got when learning to cook from my grandmother was all those wonderful memories that became fodder for stories.

I so enjoyed cooking with my grandmother that I based Bernardine the Cook on her and turned those memories into scenes in my novel. Cooking was a natural way for my protagonist, Marie, to make a new friend. It was also the catalyst by which she was able to adapt to a new environment, to feel less frightened in unfamiliar surroundings, and to learn new ways of doing things. Food is her path to finding familiarity and acceptance in a new environment, in a different culture.

Using your own memories of food can help reveal your character’s values and personality traits in an oblique manner. How? Take a look at my grandmother’s recipe for drop biscuits — delicious hunks of dough, I assure you — and then, later in this post, I’ll show you how I turn it into a story for young readers.

Quick note from Anne to those of you planning on using this page shot as a guideline for formatting a cookbook manuscript: many publishers prefer that at the submission stage, abbreviations be written out. Do check small publishers’ submission requirements before you send so much as a page; if they do not specify that the standard American measurement abbreviations are acceptable, I would advise writing everything out.

Try to think about the difference between this example and the next as a matter of audience. As a recipe, this page contains all of the elements someone would need to bake this delicious biscuit, right? But novel readers are looking for more than that: they want to feel they are there.

2. Use all five senses

Let’s face it — eating is more than just a gustatory experience. Not only do we taste it: we see food, smell food, enjoy (or not) the texture of food. And when we are in the kitchen, the sounds of preparing and cooking it can entice us. We anticipate the act of eating for more reasons than just filling our bellies.

Every scene with food does not have to include every sense, of course, but you should give your readers more than just a description of what is being served. Let them in on the sensory indulgence that your character is experiencing.

Another way to think of it is allowing the reader to feel what it was like to be in your character’s body at that moment. To take an example from my novel, is Marie’s first experience of seafood gumbo:

[Bernardine] leaned her ample arms on the table as she pushed herself up and said, “Come see. I’ll show you just what gumbo is.” She limped slightly as she shambled over to the hearth. Then she swung the kettle out of the fire and grabbed her paddle without taking her eyes off of the pot. As she stirred the thick soup, steam whirled past my nose, and I unconsciously said, ‘Ummmm,’ and closed my eyes to savor the luscious smell.

Anne here again: sorry to keep interrupting, but since Stacy’s example is taken from a middle-grade fiction work, I do feel compelled to point out that in YA or adult fiction, this passage would be considered a bit skeletal, as food descriptions go. Why? Well, let me ask you: if you had never smelled gumbo before, what specific scents would you think Marie was experiencing in this moment?

Not to criticize Stacy’s choice of example, of course: it’s a great illustration of something that aspiring writers are all too prone to forget, that the prevailing style standards and expectations for one type of fiction are not necessarily what prevail in another. I’m grateful for the opportunity to show that important reality so explicitly. I’ll shut up now.

Eating is a multi-sensory experience, and a universal one to boot, so use what is naturally at your disposal to develop your characters. And I’m not just talking about culinary knowledge. Remember that bare-bones drop biscuit recipe? Here it is again as the opening to a story I’ve entitled Camelia’s Christmas Day Biscuits.

Notice how Camelia’s senses are tickled throughout the experience. And why not consider it an example of how to properly format a manuscript, while we’re at it? (Yes, this is a short story, but for the sake of usefulness, let’s imagine that it’s a novel I plan to submit to an agent.)


3. Use Details

Writing about food is more than just description — it was bland; it was spicy. Where is it? On the table? How did it get there? Who put it there and why?

If you are going to write a recipe into the scene, remember that if it is your character who is conveying the recipe to someone else, you must make sure that the retelling of it on the page is appropriate for the character’s personality, age, gender, etc. A ten-year-old girl would not have the same recollection of baking gingerbread cookies as a world-renowned gourmet chef.

You can propel the plot (and/or teach the lesson) through detailed preparation, consumption, and discussion of a particular dish or recipe. In my novel, for example, I don’t just have Marie and Maman discuss beignets: my readers learn that Marie has a remembrance of them, but she needs Maman’s validation of this memory because she was too young to recall them vividly. She wants to be sure, because she has discovered a recipe that had faded from her family’s daily life because of circumstances beyond their control. She learns that she loved this confection when her family was intact, when life was full of promise for them. For her, poignant emotion is attached to the taste of a doughnut.

But she didn’t understand this until she had a conversation about it with Maman. It is much more believable for Marie — a teenager — to understand her feelings by accident through food than through calculated introspection.

To show you how this dynamic might play out on the manuscript page, let’s take a look at rest of “Camelia’s Christmas Day Biscuits.” As you are reading, ponder what you learn about Camelia and her grandmother through the story’s food details. What is their relationship? How old do you think Camelia is? What kind of man is her father? What, if anything, did she learn here — about herself, about baking, about life?


Did you notice how the answers the questions above were not addressed overtly on the page? Instead, they are revealed to the reader only through details. That’s the essence of showing, not telling.

4. Read!

When it comes to writing about food in fiction (or writing about anything, for that matter), my last piece of practical advice is to read, read, read. Find out what you do and don’t like on the page. Good readers make good writers. And how!

Stacy Demoran Allbritton, a New Orleans native, has always been fascinated by the multi-faceted history of her home state. She holds a B.A. in French and an M.A. in Romance Languages from the University of New Orleans, where she received the 2005 James Whitlow Award for Excellence in Romance Languages. She was a high school French and English teacher in Louisiana until 2009, when she decided to pursue opportunities in writing and travel. The Diary of Marie Landry, Acadian Exile is her first published novel. She is currently working on her second novel in the Louisiana Heritage series. Stacy and her husband divide their time between Monroe, Louisiana and Paris, France. You can visit her on her blog.

Posted on - No Comments on Give Food Some Thought, by guest blogger Bharti Kirchner — and, in celebration of her latest book’s release, a writing contest!

Give Food Some Thought, by guest blogger Bharti Kirchner — and, in celebration of her latest book’s release, a writing contest!

Hello, campers –

As those of you who have been hanging out here at Author! Author! any length of time have probably surmised, there are few eventualities I enjoy more than when a deeply talented, hard-working writer gets a first book published — unless it’s when a magnificently gifted, ardently committed established author has a new book out. And if, as in the case of today’s guest blogger, it’s also a writer who has not only paid her dues in not one, not two, but three different book categories, but also takes the time to help aspiring writers learn the craft ropes, well, you’ll pardon me if I become downright giddy.

Why, you ask, hesitant to join me in cavorting around the nearest bonfire? Having grown up watching many, many authors that later became household names claw their way to public recognition, word by word and reading by reading, I must confess that I get a kick out of seeing good writers succeed. I also believe quite firmly that those of us that celebrate not only our own literary milestones, but those of our fellow writers, have an easier time keeping the faith over the course of that uphill climb.

And not merely because the road up the mountainside is notoriously windy and steep: it’s hardly a news flash that in the literary world, your garden-variety overnight sensation has often put in a decade or two of intensive toil before attaining public recognition. By cheering on our compatriots, we can reaffirm our sense that a difficult path is not an impossible one: good writing does indeed get published. We can also learn from those who have tread the byways before us how to navigate it — and, if the author in question is generous enough to share her experience and expertise, perhaps pick up a few tips to improve our writing as well.

That’s why I asked the perpetually wonderful Bharti Kirchner, author of five critically-acclaimed novels, four cookbooks, and hundreds of magazine and newspaper articles, to share her insights into writing today. She’s well worth attending to: in addition to being one heck of a conference speaker on craft (something surprisingly few writers’ conferences have been concentrating upon lately), Bharti is one of the Pacific Northwest’s great food writers, both in nonfiction and in fiction. Her Pastries: A Novel of Desserts and Discoveries is one of my favorite food-related novels of all time; I would urge anyone seriously interested in learning how to handle comestibles on the page — not nearly so easy as it looks — to study it carefully.

Why? Well, Bharti’s a well-established master of sensual detail. Her characters do not experience food merely as a fleeting sensation dancing upon their taste buds: her narratives speak to the eyes, the ears, the skin, the nose, the psyche. Her characters experience life down to their viscera. Pastries is also a wonderfully evocative and accurate portrait of Seattle life, for those of you looking to learn something about establishing a sense of place.

Just of author — and writing — I like to celebrate here at Author! Author! in short. And to help all of you get in the habit of rejoicing that such authors have put in all of that hard work, I’m going to pop a metaphorical champagne cork over her new novel, Tulip Season: A Mitra Basu Mystery, by offering all of you something that could help move you along that uphill climb: the opportunity to generate some Eye-Catching Query Letter Candy.

That’s right, campers: it’s time for this year’s Author! Author! Awards for Expressive Excellence. This time around, we’re going to be concentrating on writing through all of the senses in a competition I like to call the Sensual Surfeit Literary Competition of 2012. This year, we’re accepting novel, memoir, and narrative nonfiction book excerpts in a quest to find the best previously-unpublished sense-oriented writing that’s not in a sex scene. And this time, instead of asking for just a first page, the entries will consist of an entire scene of 8 pages or less.

Why, yes, that is a bit of room to flex your descriptive muscles, now that you mention it. To make it even more interesting, the judges and I have decided to create more separate categories for different kinds of writing.

That’s not all, either. Because some of you asked so nicely last year, I’m not just going to announce the contest’s rules and deadline and leave you to it. Over the next few weeks, I’m going to be using this literary competition as a springboard for wrapping up our ongoing discussion of craft in contest entries.

Yes, really: we’re going to be using this contest not only to help build up the writing chops to bring the senses to life on the page, but to learn how to wield those skills to maximum effect in contest entries and manuscript submissions.

You’ll find the rules at the end of this post. Yes, yes, I know: I usually list them at the top, and I shall surely devote an entire post to them down the line, but I think that what Bharti has to say will be so helpful to your initial brainstorming about what you would like to enter in this contest — which is going to call upon all of your creativity — that I am going to introduce her and her insights first.

Because Bharti is so delightfully prolific, I can do that in several ways. First, as always, I can show you the publisher’s blurb for her latest book:

A missing domestic-violence counselor. A wealthy and callous husband. A dangerous romance.

Kareena Sinha, an Indian-American domestic-violence counselor, disappears from her Seattle home. Her best friend, Mitra Basu, a young landscape designer, resolves to find her. Mitra’s search lands her into a web of life-threatening intrigue where she can’t be sure of Kareena’s safety or her own.

And, while we’re at it, let’s take a gander at some deservedly high praise for it:

“Mitra is gunpowder chutney to the mystery genre, her adventures a hot refreshing blast of sumptuous storytelling. Bharti Kirchner has once again conquered another literary field. Highly addictive.”

– Skye Moody, author of the mystery THREE BAGS FULL: A SHEEP DETECTIVE STORY

“Tulip Season is an evocative taste of Seattle’s darker side.”

– Cara Black, author of the mystery novel MURDER AT THE LANTERNE ROUGE

“A multi-layered mystery, Tulip Season is carefully crafted. Set against the backdrop of spring and its promise of new growth, the heat is on as master gardener, Mitra Basu, pulls out all the stops searching for her missing friend, Kareena, a domestic violence counselor who herself may have been abused. A sense of menace is palpable as Mitra puts together all the pieces that lead her to a bittersweet but welcome epiphany. Lovely and compelling!”

– Curt Colbert, co-author of the upcoming mystery novel, DIAL ‘C’ FOR CHIHUAHUA

I could also, to give you a sense of her range, bring up my favorite of her cookbooks, The Bold Vegetarian, of which Publishers Weekly said:

Only a stoical (or very full) cook would not be tempted by the recipes here, which kick off with Carmelized Garlic from Spain, Pecan Mushroom Pate from France and Indian-Style Roasted Potatoes redolent of asafetida, mustard oil, cumin and mango powder. While Kirchner (The Healthy Cuisine of India; Indian Inspired) draws heavily on that subcontinent for inspiration, she includes recipes from China, Spain, France, Japan, Mexico, Thailand, Korea, the Middle East and the U.S. She also melds recipes to come up with some truly appetizing new dishes, such as an Asian Pesto that combines the flavors of the Italian original with hints of the lime/peanut/garlic sauces of east Asian cooking. Kirchner is sparing in her use of fat, relying on cooking techniques, spices, flavored oils and judiciously combined textures to create good taste. Her gentle tours through international marketplaces, the extensive “vegetarian pantry” and the descriptions of recipes’ evolutions are likely to inspire readers’ inventiveness, although the more timid can rely on the generous helping of serving suggestions and listed substitutions.

And then I could, I suppose, answer the question that half of you have been shouting out there in the ether — how on earth does a writer move so easily between book categories? — by referring you to the excellentAuthornomics interview in which she talks about just these sorts of practicalities. Or, for those of you with a bit more time and a hankering to hear about craft, I could easily send you straight to a really interesting interview with Book Lust’s Nancy Pearl: