The Evolving Relationship with Editors?
Posted 14 November 2005 - 12:22 PM
"Every day should be filled with something delicious, because life is too short not to spoil yourself. " --Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production."
Posted 15 November 2005 - 03:15 PM
Later I was edited by someone very unlike her. Fran knew how to inspire an author. This other editor (who shall remain nameless) could only bring me down. Thank God I got away from her and found Susan Wyler, who edited "The Slow Mediterranean Kitchen," and also this new edition of SWF. She's been wonderful -- inspiring, thoughtful, always a positive critic.
I know that some authors get quite "high and mighty" about their precious prose, but I've learned that a good editor is a treasure -- when you find one, listen closely to her/him, respect her/his ideas even if you disagree...and never let her/him go!
Posted 16 November 2005 - 04:33 AM
Co-founder, Society for Culinary Arts & Letters, email@example.com
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)
Posted 16 November 2005 - 11:56 AM
I find that warmth is really important -- warmth and rapport. At this point in my life, I really don't want to work with people who wouldn't in other circumstances be my friends.
Steven, yes, many editors do less, but the really good committed ones are still there for the author, playing a supportive role. For example Maria Guarnaschelli, Susan Wyler, Rux Martin, Linda Ingroia, Leslie Stoker and Jennifer Josephy.
For me the biggest problem in publishing these days isn't that editors do less, but they're so much less important in the publishing scheme of things. These days, as my husband puts it, "too often the marketing tail wags the editorial dog!"
Edited by Wolfert, 16 November 2005 - 07:11 PM.