“Food writing offers a unique lens into so much of the world,” says instructor Georgia Freedman. “Food is a big part of how we show love, how we share and celebrate our cultures, how we connect with our community. When we write about a meal, or even just one ingredient, we can use that initial bite to explore a wide variety of topics: We can look at the history of the food and the culture it came out of, examine the dynamics of the group of people sitting around the table, or use the flavors to dive into our own memories.”
In this five-week online course, we’ll use food as a lens for exploring and describing the world around us. We’ll examine different styles of food writing—from blogs and cookbooks to personal essays and food-focused memoirs—and read the work of some of today’s best food writers. We’ll get in touch with our senses and learn to describe the foods we eat, and we’ll use in-class and at-home writing exercises to stretch our writing muscles. Lastly, we’ll identify and begin working on passion projects, taking the first steps toward stories, blogs, books, or essays that can give our work direction long after the course has ended.
This course will give you the skills you need to write confidently about food—whether you’re a budding food writer hoping to turn your passion into a career, a cook planning to produce your own cookbook, or a fiction writer looking for new sources of inspiration and ways to add texture to your narratives.
About The Writing Salon's Remote Classes
Due to concerns about the spread of COVID-19, The Writing Salon is running all classes in a remote learning format. You will be able to participate in live class meetings via Zoom videoconference. To attend classes, you'll need a phone, tablet or computer and access to the internet. You can participate in the class from wherever you'd like, whether on your living room couch or in your office. Before your class meets, you'll receive an email from The Writing Salon with more information about Zoom and your remote class. If you have any questions about remote learning, please don't hesitate to reach out to us at firstname.lastname@example.org.
Georgia Freedman is an Oakland-based freelance journalist and editor. Formerly the managing editor of the food magazine Saveur, Georgia has written for the Wall Street Journal, Food & Wine, Afar, Martha Stewart Living, and many other publications. Georgia also works as a freelance editor for national consumer magazines, trade magazines, and consumer websites. She is the author of the cookbook Cooking South of the Clouds—Recipes and Stories from China’s Yunnan Province (Kyle, 2018) and the co-author of There’s Always Room for Chocolate (Rizzoli, 2016).
- Live Zoom Meeting: Monday, January 11, 7:000pm-9:30pm
- Live Zoom Meeting: Monday, January 18, 7:000pm-9:30pm
- Live Zoom Meeting: Monday, January 25, 7:000pm-9:30pm
- Live Zoom Meeting: Monday, February 01, 7:000pm-9:30pm
- Live Zoom Meeting: Monday, February 08, 7:000pm-9:30pm