Why subscribe?

There are only a few people following and I suspect they’re interested in writing about food. Anyone who reads this nonsense recreationally is just going to have any of the remaining magic of foodwriting destroyed for them.

I did a couple of screenwriting courses years ago. I used to love film before then. Afterwards every film was ruined either by my loud tutting at exposition or the headslapping awfullness of Robert McKee (Syd Field was better)

I still plan to write one about an Innocent/Everyman film-lover who discovers a time machine and goes back to assassinate his creator, Joseph Campbell, thus making himself mysteriously evaporate in a 3rd Act denouement.

Subscribing though, even though no cash changes hands, does mean that you stay up-to-date

Never miss an update—every new post is sent directly to your email inbox.

Here’s the button in case that appeals…

What’s it For?

Well that’s an interesting question. I hope you get some amusement from it. I think I’m doing it because I don’t really know how not to. I love writing… and, though you won’t hear many professionals admit it, a huge part of why we write is to be read and liked. Pathetically needy, but true.

So almost by definition, this is all stuff that I enjoy writing, that I’d like to have people read, and that nobody will pay me for.

I suppose if I get over a thousand people interested, I might switch on the ‘pledges’ thing - More in hope than in confidence. That should drive ’em away in their droves.

Use the comments

I think my greatest reservation about Substack is probably writing without editors, subs … basically a whole team. I’ve worked long enough in ‘the creative industries’ to know it’s always a team thing. This feels like standing in front of an audience naked, probably drunk, and then slowly inserting my head up my arse.

A while back I did a comedy writing course with the estimable Joel Morris in which we learned loads about the power and importance of Writers’ Rooms in comedy… and the dangers of working without intelligent feedback. I’m still not sure if the same logic will ever work for columnists or food writers - I mean… they want our unvarnished opinions… and we have editors - but I wouldn’t mind trying it out a bit. I’m always happy to chuck some feedback at anyone’s work and I’d be delighted if you’d comment on mine.

Meanwhile, the enemy might not be AI.

It might be solipsism.