Five Wednesdays, March 3-31, 7-9:30 pm Berkeley
$185 members/ $215 non-members
“As a food writer, I never get bored,” says instructor Dianne Jacob. “I’ve interviewed nationally-known cookbook authors, ghost-written a chapter about urban farming, written an essay about a food bank, detailed a French bed-and-breakfast run by an accomplished chef, and reviewed restaurants in San Francisco and on Bali. I’ve also written practical pieces about what to do with tuna besides make a sandwich. As a co-author, I collaborated with a chef on a book on grilled pizza. Once I discovered how much fun food writing was AND that I could get paid to eat and cook, I never looked back.”
So come turn your passion for food into writing. Whether you’d like to write for your own pleasure or for publication, create recipes, start a blog or learn techniques particular to the craft of sensuous writing, you’ll enjoy the variety of food writing styles. Exercises and assignments accompany instruction on creating essays drawn from life in the kitchen, on travels, or around a table with friends. You’ll identify your own voice and style, heighten your senses (and sensory imagery), and unlock the memories that make your food writing come alive.
Dianne Jacob is the author of Will Write for Food: winner of the 2005 award for Best Literary Culinary Reference Book from the International Cordon D’Or (Da Capo Press), and coauthor of Grilled Pizzas & Piadinas. She has been published in Writer’s Digest, Salon, Sunset, Gastronomica, The San Francisco Chronicle and elsewhere, and has won awards as a top editor and author. In 2007 she was a finalist for the Berte Green Award for Food Journalism. Dianne also judges annual cookbook awards of the International Association of Culinary Professionals and the James Beard Association.
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