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Food Book Titles

Posted 28 April, 2007 at 8:29pm by Michael Chu
(Filed under: Books, Cooking For Engineers)

What's with the titles of these food books? One of the books that I'm reading right now and the previous two food books I finished reading have incredibly long names. Well, actually, they have fairly short names with incredibly long subtitles. For example, the book I'm reading now is titled Educating Peter: How I Taught a Famous Movie Critic the Difference Between Cabernet and Merlot or How Anybody Can Become an (Almost) Instant Wine Expert. The previous food books I read were Toast: The Story of a Young Boy's Hunger (okay, that one's not bad) and Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany. As I understand it, this is an old trick in the book publishing business that's becoming popular again (especially with non-fiction books). It's sort of a book world's version of search engine optimization. By adding a descriptive subtitle, it helps in two main ways: it explains the purpose of the book to the casual browser and it provides keywords that will pull up the book in a title search. Because the descriptive subtitle is so long and complex, the author usually chooses a simple main title of one or two words that are easy to remember.

If I came out with a Cooking For Engineers book, I wonder what the title/subtitle would be. Anyone have any ideas?

2 comments to Food Book Titles

Heather, May 1st, 2007 at 4:43 pm:

  • Loved Toast and Heat, never read the wine one. Let us kow how you liked it!

Fast Food Nation - Wikipedia, the free encyclopedia | MagazinePlans.com, October 30th, 2008 at 11:03 am:

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