The Essentials of Food Writing
Lectures and interviews are 30-60 minutes long, and are followed by a 30 minute question and answer period. The first class will be held on Tuesday August 2, 2011 at 7:30 pm and will continue for 5 weeks, ending on Tuesday August 30, 2011 at 9pm.
Well-Seasoned Words: Traditional forms, new challenges and o, the places you can go when you write about food. Molly O’Neill, food writer, award-winning author, internet pioneer and editor of the Library of America’s “American Food Writing” discusses the craft of writing about food.
My Life in Food: a conversation with Judith Jones. The legendary editor worked with writers ranging from John Updike and Anne Tyler to Julia Child, Jacque Pepin, James Beard and Madhur Jaffrey before writing her own memoir, The Tenth Muse: My Life in Food, and The Pleasures of Cooking for One. Ms. Jones will discuss the role of cookbooks in society, the rise of the food memoir and what makes distinctive food writing.
Food Writing 2.0: A conversation with Amanda Hesser. Before falling in love with the internet, the founder of Food52.com published two volumes of creative non-fiction, The Cook & The Gardener, and Cooking for Mr. Latte, and was a reporter at the New York Times and the food columnist for its magazine. In this conversation, we discuss the various forms open to food writers today, the shift in journalistic ethics and best practices and the future of food writing in the United States.
Advice For Aspiring Food Writers: A Round Table Discussion with Sara Kate Gillingham-Ryan, founder of Kitchen@ApartmentTherapy, author of The Greyston Bakery Cookbook and Williams-Sonoma Good Food to Share), Francis Lam, food journalist, frequent contributor to SLATE and features editor at Gilt Taste, Jane Black, former food writer for the Washington Post whose first book about food, politics and society will be published next year by Simon and Schuster and Russ Parsons, the food editor of the Los Angeles Times and author of How to Read a French Fry.
The “I” Word: Suzannah Lessard, long-time New Yorker writer, is author of the memoir The Architect of Desire and is on the faculty of the MFA Creative Writing programs at the New School and Goucher College. In this lecture, she discusses the use of the first person in classic reporting and the rise of the personal narrative.
This lecture is followed by a round table discussion about using food as a doorway into writing fiction and creative non-fiction, and the challenges, possibilities and liabilities of writing about food from personal experience with Lessard as well as Diana Abu-Jaber author of five novels including The Language of Baklava, Origin and, most recently, Birds of Paradise, Molly Birnbaum, author of Season to Taste: How I lost my sense of Smell and Found My Way, Georgia Pellegrini author of Food Heros and Girl Hunter, Robert LeLeux, author of The Memoirs of a Beautiful Boy and Jonathan Reynolds, playwright, screen writer, food columnist and author of Wrestling with Gravy: A Life, with Food.