Q: How did you feel your experience at Bristol prepared you for your current field of work? Be it academic, or extra-curricular.
A: I think academically it was crucial – learning to write properly, to craft a story or an argument or a theory. In terms of Bristol food, I guess as a student you can’t go out and eat all that much, but I cooked for flatmates most nights, which probably got very tedious for them, and enjoyed being in a city that likes its food.
Q: Do you feel your year abroad played a part in this preparation?
A: Massively. I lived in Paris, adored the markets, and loathed most of the restaurants which have spent so long resting on their laurels that they’ve begun to ferment, and then worked on a farm in Chianti, learning a great deal about growing food, looking after animals, and Tuscan vulgarities.
Q: As a linguist, working in what some may call a ‘not directly linked’ field, what transferable skills do you think a languages degree affords those who do not wish to go into translation?
A: Only one of my linguist friends went into translation – and is doing very well at it. The rest are doing all sorts – setting up their own businesses, working City jobs, law, teaching, journalism…the whole gamut really. I suspect that whatever you want to do, being able to speak a couple of extra languages makes you fairly employable. From a personal point of view, it’s nice that I can speak Italian to Italian customers, French to French customers, and find my way to the ripest eating spots when in France and Italy, which takes some doing these days.
Q: France and Italy are both renowned for their gastronomy, what made you choose to work in the UK after graduating?
A: I’m far too much of a home boy and would miss Britain too much is the simplest answer. But the food is better here too, genuinely. We have the best cheese, best meat, best vegetables, most exciting and interesting restaurants, and most open-minded and multi-cultural approach to food in the world here.
I think finally France and Italy are realising that they need to play a bit of catch up. It’s been a while since I’ve been back to either to eat so suspect a thorough ‘research’ trip is long overdue.
Q: Finally, the obligatory question, what top tips would you give to our languages students aspiring to enter the food writing world?
A: Just write and write and write and rewrite. Do something different. Be as self-critical as you can. Avoid cliché - a clichéd piece of writing advice but crucial. Food writing is the most cliché-ridden of all. Read the food supplements with a highlighter and see how many you find. It’s amazing. Write something original and free of cliché and any editor will fall on you. And don’t read the comments.
For more information on James and his restuarant Pidgin, visit his website:
www.jamesramsden.com
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