Indexers play a vital role in creating the cookbooks that readers love. Their work guides cooks and chefs to the recipe they are looking for or helps them discover ones they didn’t know about. Because they are used again and again, cookbooks have a large number of repeat readers, relying on you to help them find “that” recipe.
Since no two cookbooks are the same, each index is custom made, unique to that book. As an indexer, how do you determine what to include? Do you index the recipe titles? Which ingredients should be indexed? If the cookbook is for a particular style of eating, like low-fat or gluten-free, how does that impact your indexing decisions? What choices do you make to help readers who are browsing an index vs. searching an index for a specific recipe? How do you handle different terms for food, such as in British vs. American English?
To register go to https://www.asindexing.org/online-learning/culinary-hall/
Please note: Attendance at the live sessions is not required. Registration entitles you to “on demand” access to the course and unlimited repeat viewings after the initial sessions have aired.
ANZSI members receive a discount. Details will be emailed separately to all ANZSI members.