
David Didau
Freelance Writer at Freelance
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Articles
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1 week ago |
daviddidau.substack.com | David Didau |Martin Robinson
This week, we take a brisk stroll through the minefield of school assessment in the UK. Politicians are murmuring about reform, the Guardian is foaming at the mouth, and students… well, they’re apparently either panicked or bored. So, where are we really? Assessment, like death taxes and school shoes, feels inevitable. No one seems especially fond of it, but everyone insists we need it.
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1 week ago |
daviddidau.substack.com | David Didau
This week, we take a brisk stroll through the minefield of school assessment in the UK. Politicians are murmuring about reform, the Guardian is foaming at the mouth, and students… well, they’re apparently either panicked or bored. So, where are we really? Assessment, like death taxes and school shoes, feels inevitable. No one seems especially fond of it, but everyone insists we need it.
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1 week ago |
daviddidau.substack.com | David Didau
I’ve been reading James Wood’s wonderful book How Fiction Works and enjoying it immensely. It’s a lucid, elegant exploration of the techniques that make fiction feel alive. Rather than offering rigid rules, Wood unpicks the subtle craft of narration, character, and style, placing particular emphasis on free indirect discourse - the blending of narrator and character voice - as one of fiction’s most potent devices.
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2 weeks ago |
daviddidau.substack.com | David Didau
“Real reading is rereading.” Harold Bloom, How to Read and WhyThere’s a particular kind of revelation that arrives not in the first encounter with a text, but in the second. Or the third. Or the thirteenth.1 It is the thrill of discovering that what you thought you’d already understood still contains multitudes. That a book you believed you knew now glints with fresh meaning, like light striking a familiar surface from a different angle.
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2 weeks ago |
daviddidau.substack.com | David Didau
Jamie Oliver has a new TV showing airing on Channel 4 on how schools should cater for neurodivergent students. In order to whip up some anticipation, he’s written an article for Schools Week. What follows is my advice to restauranteurs like Jamie. I feel confident that my expertise, based on eating out regularly of the last 30 years or so will be welcomed by all chefs. It’s 2025. Surely it’s time restaurants moved on. I’m 53 years old and I’ve just spent the last few weeks dining out.
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