AP Stylebook has new Food Guidelines section

Romenesko Misc.
The 16-page food section offers an official AP Recipe Style, as well as answers to style questions of the kitchen and table, says the Associated Press. Its release follows.

AP Press Release

05/16/2011

Food is a focus in 2011 AP Stylebook

The journalistic standard for writing now includes a new section for culinary writing

NEW YORK – The AP Stylebook has earned a seat at the kitchen table. Beginning today, The Associated Press is making available the print edition of the 2011 AP Stylebook with a new Food Guidelines section. The new section of the Stylebook is dedicated exclusively to food, wine and spirits. It consolidates more than 400 food names and terms, including 140 new entries.

The AP Stylebook is fully revised, with 500 changes, including expanded social media guidelines. Last year, the AP introduced its first set of social media style guidelines in the 2010 AP Stylebook, which it updated in its mobile applications in March with changes to the word “email” minus a hyphen, and “cellphone” and “smartphone” — both now one word, lowercase — among other style developments. The Social Media Guidelines section is expanded in the newest print edition with 20 new entries, including geotagging and link shortener.

The 16-page food section offers an official AP Recipe Style, as well as answers to style questions of the kitchen and table. Examples of new entries include:

* locavore The preferred term for a person who strives to eat locally produced foods.
* adobo sauce A spicy red sauce made from chilies, herbs and vinegar that is common to Mexican cooking.
* amuse-bouche French, a bite-sized dish served at restaurants before the meal, usually free.
* blind bake To bake the crust of a pie before filling it.
* farmstead Generally used to describe a cheese produced solely from the milk of one farm.

* ghee A clarified butter used in Indian cooking.

· huitlacoche Also called corn smut. A fungus that grows on corn. Considered a delicacy of Mexican cuisine, it has a smoky-sweet flavor.

· orecchiette A small, disk-like pasta.

· pears In general, capitalize most varieties, including Anjou, Asian (also called apple pear), Bosc and Bartlett.

· sashimi A Japanese dish of thinly sliced raw seafood.

“With all the cooking shows, blogs and magazines focusing on food, as well as growing interest in organic and locally sourced foods, our new food section feels timely and on trend,” said Colleen Newvine, product manager of the AP Stylebook. “With this new addition to the AP Stylebook, The Associated Press is proud to bring clarity to the writing that describes and informs the new food movement.”

“Whether it’s for blogs, books or mainstream media, good food writing demands a solid grasp of confusing and sometimes contradictory language. It made sense to use the AP’s expertise in setting the standards,” added J.M. Hirsch, AP food editor. “This new food section in the AP Stylebook reflects what we see anecdotally as a growing national interest in food writing and the need to answer language-based questions associated with that writing.”

The AP Stylebook is available in three formats: in print, via the Web-based subscription service Stylebook Online and on apps for iPhone and BlackBerry smartphones with Stylebook Mobile. Stylebook Mobile contains all content from the spiral-bound Stylebook.

Stylebook Online includes Stylebook listings plus an Ask the Editor feature with more listings than the book itself and profiles of 125 publicly traded companies by Capital IQ, a division of Standard & Poor’s. Users can add their own style entries and make notes on AP’s entries, and they can get notifications throughout the year when AP’s editors add or change listings. Improvements to Stylebook Online this year include an overhaul of the media law section and added detail on the listings in the pronunciation guide, which includes both phonetic spellings and audio pronouncer files.

The new print edition and online subscriptions can be ordered by credit card online at a secure site at http://www.apbookstore.com. The order form also allows customers to create an invoice to pay by check or money order, and member news organizations can request direct assessment.

The new edition costs $12.75 for member news organizations and college bookstores and $19.95 retail. Stylebook Online prices are $25 for individual subscribers paying annually, $15 for news organizations that are AP members. Prices for Stylebook Online site licenses are based on the number of users, with the price per user declining as the number of users increases.

Updated over the years since its initial print publication in 1953, the AP Stylebook is a must-have reference for writers, editors, students and professionals. In addition to providing fundamental guidelines for spelling, language, punctuation, usage and journalistic style, the AP Stylebook is used daily by news organizations and communications professionals around the world and is considered the definitive resource for journalists.

For more information, visit http://www.apstylebook.com/

Related Posts

No related posts.

We have made it easy to comment on posts, however we require civility and encourage full names to that end (first initial, last name is OK). Please read our guidelines here before commenting.

  • http://twitter.com/andybechtel Andy Bechtel

    I’m glad that AP is doing this. Credit must go to my colleague Bill Cloud, who has been pushing for this for years.

  • http://www.writingRX.tumblr.com Don Bates

    When will the guide say that “etc.” shouldn’t go with e.g. and i.e. references since it’s redundant? 

  • http://www.writingRX.tumblr.com Don Bates

    When will the guide say that “etc.” shouldn’t go with e.g. and i.e. references since it’s redundant? 

  • http://newsgrange.com Frederic Lardinois

    That’s for the complete style guide – not just the food section.

  • http://twitter.com/JeffHouck Jeff Houck

    Twenty five dollars for 16 pages? I do hope the AFJ (Association of Food Journalists) style guide gets a percentage. They broke trail on this long ago.