Gail Ghetia Bellamy is a Certified Culinary Professional with a Ph.D. in creative writing. She is the executive food editor of Restaurant Hospitality magazine, has written about food and drink for numerous publications around the country, and has contributed to more than a half-dozen books about food, dining, and the arts. She is also an accomplished poet whose work has appeared in more than 80 publications and has been published in two books and featured in several anthologies. She is the recipient of a Creative Workforce Fellowship in Literature grant from the Community Partnership for Arts & Culture, funded by Cuyahoga Arts and Culture. Gail is a native Cleveland.
Cleveland Food Memories
Includes a look at dining through the decades, bits of local food history, and a discussion of the food memories Clevelanders hold most dear.
Food, Mood and Attitude
A look at today’s food and dining trends at home and in restaurants, with a discussion about how things have changed in the past several decades.
Food and the Arts
From menu to metaphor–food in film, food in literature, food in song lyrics, food in the visual arts
How to Get Started in Food Writing
Includes a discussion of the different types of food writing, common mistakes, tips for approaching editors, a few samples of different styles of food writing, and resources for food writers.
Conscience and Cuisine
How our beliefs can influence our food choices.
Speaking Fee: $250
Hometown: Cleveland Heights, OH
Restrictions: Increased fee for general food topics