In the 2000s, Duncan Markham worked some of the time as a freelance writer and editor. He wrote primarily about cooking, ingredients, recipes, products, food issues (including policy) and cultural contexts. He came to foodwriting through a strong, informed interest in cooking and eating, and an academic background in analysis and explanation. Duncan wrote a number of articles for The Age newspaper, ‘Epicure’ section, Melbourne, between 2003 and 2006, and a guide to making macarons was published in the National Baking Industry Association magazine launch edition in 2009. Duncan was awarded Highly Commended in the Best New Writer category of the Vittoria Australian Food Media Awards 2004.
In December 2008, Duncan launched a collaborative book review site called The Gastronomer’s Bookshelf (alas, no longer in existence) with the help of co-editor Mark Manguerra of No Special Effects.
To contact Duncan, please go to the contact form.