Raiding the Larder is actively seeking submissions for all of its departments.
“In the Kitchen” is a space for conversations between artists. We are looking for artists and other creatives to be interviewed and we welcome artists to do the interviewing. The key is not only to reveal the work in new and interesting ways, but also to discover how food (and/or drink) drives, confounds, or otherwise inspires the artist and his/her work.
Articles submitted to “Essays and Explorations” should focus on the intersection of art and food. This may mean a personal exploration that examines one’s own work; more often, though, it will mean a journey into some aspect of culinary (or art) work, history, development, or school of thought.
For the “Recipe Compendium,” we welcome submissions from artists at every stage of their career. Remember, we are not only interested in the visual arts, but also music, writing, craft, folk art, and other forms of cultural and artistic expression. If submitting to the “Recipe Compendium,” a brief introduction including your biographical information and a word on the recipe (its meaning to you or history) is also helpful.
Finally, “Amuse Bouche” updates our readership about what’s current in the world of art and food. To that end, we are searching for reviews of cookbooks, shows, and/or exhibit catalogs, as well as reviews of literary works that use food as a main theme. Also needed are announcements regarding upcoming shows or brief articles that focus on a current trend in the world of art or food. Submissions accompanied by an image or series of images will be given priority.
In terms of the nuts and bolts, 12-point font, double-spaced, Word documents are preferred. They can be emailed to email@example.com. In the subject line, please name the department to which you are submitting and the title of your piece. We look forward to knowing your thoughts!
A Votre Santé,
Maria & Kristiana