This blog has been pretty neglected over the past few months. But that doesn’t mean that I haven’t been writing. In fact, I have too much interesting stuff on my plate right now, which has left no time for paying attention to this poor blog.
I have been contributing to Chew.hu on and off for awhile now, but over the past two months I have been writing for the site on a more regular basis. I have been working on helping to creating a database of Hungarian recipes for the site, and the “Treasury of Hungarian Recipes” already has more than 60 recipes in it. My main task so far has been translating the recipes from old Hungarian cookbooks, which is challenging, but is actually more fun than it sounds. After I got the hang of it, and learned all of the important words, phrases, and measurements, translating the recipes went surprisingly smoothly. I have also been contributing to Chew’s new “Encyclopedia of Hungarian Food and Drink“, cooking some of the recipes that I translated, and snapping photos for the site. Now chew.hu is much more than just a food blog. It’s an essential resource for keeping up with the Hungarian food and wine scenes, and digging into the details of Hungarian eating and drinking. Check it out!
Last week I finally saw the advance copies of Food Wine Budapest, and I still don’t think that it has really hit me that all of my work has resulted in an actual book. But I have two (rather thick) copies of the book sitting on my desk to remind me. The publisher has started planning which editors to send the book to, and we’ve been discussing ideas about marketing and publicity. It’s all pretty exciting.
I’ve also been busy with freelance articles (and I just got a commission from my all-time favorite food magazine). And, in other exciting news, I am now working on a new book. I don’t want to talk about what the book will be about yet (I’m not far enough into it to feel comfortable with that), but I will say that it is not food-related. But it is about Budapest, and the research will be just as much fun as the research for Food Wine Budapest was, but in a very different way.
