Overview
As a cookbook author myself, I especially enjoy working on food-related books, though I have edited projects ranging from children's books to memoirs and illustrated novels.
After working for two years as an editor in the Middle East, I have gained extensive experience editing writers for whom English is not their first language. I enjoy helping diverse voices shine by ensuring accuracy while keeping the unique cadence and feel of the author's voice.
I'm passionate about people, stories, and the words we use to tell them.
As big picture editor, I can help you conceptualize your book, outline it, and tighten the storyline. I am also open to consulting on proposals, website, and book marketing.
What I don't do: The fine detail work of proofreading and copy editing is not something I currently offer.
Services
Non-Fiction
Fiction
Languages
Awards
- San Diego Press Club (Digital Website, Video Series, Features Editing)
Work experience
Phoenix New Times
Times of Oman | Muscat Media Group
Self-employed
Felicia Campbell is an award-nominated writer, editor, and producer. She is the author of The Food of Oman: Recipes and Stories from the Gateway to Arabia (Andrews McMeel, 2015), which was the first English-language Omani cookbook and culinary history; numerous travel guides; and Chasing Iraqi Chicken: A Memoir (forthcoming).
She has held editorial positions at Saveur, a nationally acclaimed food and travel magazine based in New York City where she was the travel and research editor; Muscat Media Group in Oman where she was the executive editor in-charge of English-language magazines and books; at Phoenix New Times where she was the food section editor; and at Edible San Diego Magazine where she was the executive digital editor.
Felicia writes about culture, travel, food, and lifestyle for a variety of publications including Forbes Travel Guides, Fodor’s, Departures, Saudi Aramco World,, Food 52, Emirates Airlines, and others.
Felicia began working in video production as location scout and consultant for BBC travel and CNN’s Parts Unknown in Oman. At Edible San Diego, she launched an award-winning recipe video series, and continues to offer recipe development and video services. She is currently developing a docuseries about endangered cuisines.
In addition to developmental editing and coaching for book-length projects, Felicia lectures on Omani culture at universities and organizations like Arizona State University, the Smithsonian Institute and teaches group and individual writing workshops. She holds a masters degree from New York University in food culture with an emphasis on the Middle East, a region she fell in love with while serving as an American soldier in Iraq in 2003.
Saveur Magazine
Portfolio
