"foodwriter" meaning in English

{
  "forms": [
    {
      "form": "foodwriters",
      "tags": [
        "plural"
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    }
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      "args": {},
      "expansion": "foodwriter (plural foodwriters)",
      "name": "en-noun"
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  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "alt_of": [
        {
          "word": "food writer"
        }
      ],
      "categories": [
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          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
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            "Entry maintenance"
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          "source": "w"
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              155,
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          "ref": "1985 November 26, Robert Nadeau, “Café Sushi: The joy of not cooking”, in Richard M. Gaines, editor, The Boston Phoenix, volume XIV, number 48, Media Communications Corporation, →ISSN, →OCLC, section 2, page 12, column 3:",
          "text": "If you deduced that “moriawase” means “assortment,” you may qualify for a career as an International Gourmand. With correspondence courses from the Famous Foodwriters Institute, you could move into an exciting new life of travel and adventure.",
          "type": "quote"
        },
        {
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          "ref": "1990, Jan Carlton, “Culinary Guild”, in More Richmond Receipts: Past & Present, Norfolk, Va.: J & B Editions, →ISBN, “Meats, Poultry, Fish, and Seafood” section, page 152:",
          "text": "In 1981, the Richmond Culinary Guild was formed as a means of establishing communication between people connected in some way with food in Richmond. Members include foodwriters, caterers, cooking school teachers, photography foodstylists, restaurant owners, and many non-professional devote’s^([sic]) of the culinary arts.",
          "type": "quote"
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        {
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          "ref": "1993, Hazel Castell, Kathleen Griffin, “Jane Grigson: A Companionable Presence in the Kitchen”, in Out of the Frying Pan: Seven Women Who Changed the Course of Postwar Cookery, London: BBC Books, →ISBN, page 62:",
          "text": "In her later years she had become enthusiastic about the possibilities of the microwave, rather than dismissing it as vulgar, as many foodwriters had done.",
          "type": "quote"
        },
        {
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              97,
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          "ref": "1993, Suzanne White, “The Headstrong Horse”, in The New Chinese Astrology, New York, N.Y.: St. Martin’s Press, →ISBN, page 259:",
          "text": "She has published three best-selling cookbooks, and recently replaced the great Julia Child at a foodwriters’ conference in Washington.",
          "type": "quote"
        }
      ],
      "glosses": [
        "Alternative form of food writer."
      ],
      "id": "en-foodwriter-en-noun-Elqd6zwM",
      "links": [
        [
          "food writer",
          "food writer#English"
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  "word": "foodwriter"
}

{
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      "form": "foodwriters",
      "tags": [
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    }
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  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
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        {
          "word": "food writer"
        }
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        "English countable nouns",
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      "examples": [
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              155,
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          "ref": "1985 November 26, Robert Nadeau, “Café Sushi: The joy of not cooking”, in Richard M. Gaines, editor, The Boston Phoenix, volume XIV, number 48, Media Communications Corporation, →ISSN, →OCLC, section 2, page 12, column 3:",
          "text": "If you deduced that “moriawase” means “assortment,” you may qualify for a career as an International Gourmand. With correspondence courses from the Famous Foodwriters Institute, you could move into an exciting new life of travel and adventure.",
          "type": "quote"
        },
        {
          "bold_text_offsets": [
            [
              165,
              176
            ]
          ],
          "ref": "1990, Jan Carlton, “Culinary Guild”, in More Richmond Receipts: Past & Present, Norfolk, Va.: J & B Editions, →ISBN, “Meats, Poultry, Fish, and Seafood” section, page 152:",
          "text": "In 1981, the Richmond Culinary Guild was formed as a means of establishing communication between people connected in some way with food in Richmond. Members include foodwriters, caterers, cooking school teachers, photography foodstylists, restaurant owners, and many non-professional devote’s^([sic]) of the culinary arts.",
          "type": "quote"
        },
        {
          "bold_text_offsets": [
            [
              134,
              145
            ]
          ],
          "ref": "1993, Hazel Castell, Kathleen Griffin, “Jane Grigson: A Companionable Presence in the Kitchen”, in Out of the Frying Pan: Seven Women Who Changed the Course of Postwar Cookery, London: BBC Books, →ISBN, page 62:",
          "text": "In her later years she had become enthusiastic about the possibilities of the microwave, rather than dismissing it as vulgar, as many foodwriters had done.",
          "type": "quote"
        },
        {
          "bold_text_offsets": [
            [
              97,
              108
            ]
          ],
          "ref": "1993, Suzanne White, “The Headstrong Horse”, in The New Chinese Astrology, New York, N.Y.: St. Martin’s Press, →ISBN, page 259:",
          "text": "She has published three best-selling cookbooks, and recently replaced the great Julia Child at a foodwriters’ conference in Washington.",
          "type": "quote"
        }
      ],
      "glosses": [
        "Alternative form of food writer."
      ],
      "links": [
        [
          "food writer",
          "food writer#English"
        ]
      ],
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  "word": "foodwriter"
}