Heartsong Food Memories by Cynthia MacGregor

What inspired you to write your book?
Food and memories just naturally go together. People have an affinity for food that goes way beyond mere sustenance. I wanted to collect from as many people as I could the memories their hearts held of the significant foods and food events from their lifetimes, whether recent or long past.

About your Book:
Food is more than just mere nourishment. It holds a special place in the lives of all of us. Food + memories = heartsongs. Heartsongs are the reverberations we feel within our souls when a taste, a smell, or simply a reminiscence tugs at our heartstrings. Food is the trigger to remind us, whether it’s the taste of Mom’s meatloaf or apple pie, Aunt Sylvia’s signature dish with its distinctive aroma, or the sight of that photo of your wedding cake. (Whether or not the marriage lasted, the memories always do.) This book is a collection of memories associated with food that folks from all across the country were kind enough to share. Some are funny, some are warm, some are bittersweet. All of the memories touched their retellers’ heartstrings. They’ll touch yours, too.

Cuisine Style or Food Genre
A book about food (not a cookbook)

Sample Recipe or Food Advice
contributor: Warren Tabachnick:

One of my favorite childhood memories is of Sunday night meals in Chinatown. On Sunday nights, my parents would load us up in the car—we were a family of six—and we’d head down to Montreal’s Chinatown for some Chinese food. We had a favorite spot—Jasmine’s on La Gauchetiere Street. Their brand of egg rolls came with a sweet and savory plum sauce (what’s referred to in the States as “duck sauce”) that was accented with hint of cinnamon.
My mom would take charge, and with a pen she’d map out the meal plan: “Dinner for four people, for six,” I think she’d say. We’d feast on everything from Chicken Soo Guy (breaded chicken with lemon), Pineapple Chicken, and Chicken Chow Mein Cantonese style, to chicken fried rice. The meal would be capped by almond cookies, which would be washed down with Coke (in those 6-ounce bottles). Needless to say we left satisfied and well fed, as we made our way on the thirty-minute drive back to the ’burbs.
I remember my mom once asking a Jasmine’s waiter, “What province is this food from?” To which he replied, “The Province of Quebec!” Priceless. In reality, as I discovered years later when I sampled some better-quality Chinese food in New York, that food was the equivalent of supermarket-grade Chinese. Nevertheless, those times had contributed to the overall feeling of comfort and security my parents had built for us.

What formats are your books in: eBook

How do you see writing a food/cookbook as different from writing other genres of books?
You have to have a love of cooking–and I do.

What advice would you give to someone that is thinking about or currently working on a food book or cookbook
The market is crowded, and most print publishers are publishing only “name” chefs and restaurateurs, food critics and columnists, and the like. I lucked out in getting my first cookbook (THE COOK-AHEAD COOKBOOK) accepted by a print publisher (the “Nitty-Gritty Cookbooks” imprint of Bristol Publishing) despite not being in any of the above categories, but since then, I have learned that e-publishers are far more receptive to non-“name” cookbook authors, and I have had several cookbooks published as e-books by XoXo Publishing. So if you’re not a food critic, columnist, restaurateur, or well-known chef, try an e-publisher for your book.

Author Bio:
Full-time freelance writer/editor Cynthia MacGregor has over 100 published books to her credit, roughly half of them published as print books and the remainder as e-books. She lives in South Florida with her Significant Other, works seven days a week, and loves what she does. She’s available for writing, editing, or ghostwriting assignments (contact her at Cynthia@cynthiamacgregor.com), and besides books has written articles, ads, plays, song lyrics, business materials, web copy, and more. She also edits books, magazines, websites, and other materials, and she has hosted a TV show (not a cooking show) and hopes to be back in front of the camera in the near future. She calls herself “prolific” but won’t argue if you say she’s “driven.” Cynthia says, “There’s no one in the world I’d want to trade lives with.”

Author Home Page Link
Link To Book On Amazon
Link to Book for sale via other sites

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