Blogs are the big thing. Many companies now include a link to a blog as part of their website. The blog is used as a way of getting the company message across in a user-friendly way. The actual message is not as in-your-face as it would be using more traditional means, such as a concepts manual as part of a documentation set. So blogs might not be considered part of the technical writers armory at the moment, left to marketing gurus to spout forth their evangelical liturgy. But, as technical communicators we need to consider this newish form of information transfer and start to take it seriously, before it is not just the concepts manuals that will end up being commandeered by marketing.
When I started out in the field, there were few books on the subject, fewer courses in universities the world over and no websites to speak of and doesn’t that just age me – but I worry not, as explained in my previous post Too old to play football?. Now there are more courses than pips in a satsuma and the number of blogs preaching technical writing theory (like this one does), is ever-increasing.
As time goes on, if we want our documentation to influence our readership, then we must embrace new forms of communication, whether it be via social networking, smartphones or blogs. ePub formatting is now fairly standard as an output for documentation and adding comments and small pieces to Facebook, or promulgating updated material via Twitter or other social media is now common. But using a blog to describe a procedure or a feature in the product as a serious piece of technical writing doesn’t happen, unless it is a fix for some problem that support produce.
In the “good” old days recipes were transmitted by paper, in recipe books. Then there were a few television shows (who remembers Fanny Cradock or that galloping gourmet, Graham Kerr?). Now there are whole channels dedicated to cooking. True, there are still cookbooks being printed but often these come with a CD so you can see your favourite recipe being prepared.
Georg C. Lichtenberg, a German scientist and satirist said of food:
Food probably has a very great influence on the condition of men. Wine exercises a more visible influence, food does it more slowly but perhaps just as surely. Who knows if a well-prepared soup was not responsible for the pneumatic pump or a poor one for a war?
So the cookery world recognizes the influence it can have on the people populating this planet or ours. A quick search in Google for food blogs produced a staggering 1,120,000,000 entries while writing in general could muster only 799,000,000 and poor technical writing (combined with a search for technical communication) showed a poorly 25,540,000 entries.
As a profession we have to look at how our readership is absorbing and using the material it needs to work with our products. More and more I think it is going to be byte-sized pieces of information wrapped in a blog, or something similar.