“Food is powerful storytelling material, rich with memories, emotions, rituals and passions. It shines both in fiction and nonfiction; when carefully constructed, a restaurant review can read like a thriller, a memorable meal recap — like a romantic tale. Our relationship with food, cravings and tastes can support a poignant short story or a profound memoir,” says instructor Flora Tsapovsky.
Each week we will stir our creative appetites with exciting writing assignments and prompts, using food as a jumping board. We will dive into childhood flavors and shape them into essays, inspect the dinner party as narrative framework, consider hunger and the acts of eating and cooking as useful metaphors for writers (‘Spicing things up’! ‘Half-baked’!), and mobilize a favorite dish to construct an intimate tale. In the process, we will dig deeper into the connections between satiating hunger and creativity, explore the role different dishes plays in our lives and in society, and work together and individually to create the most meaningful and profound food-related stories.
Flora Tsapovsky is a writer and a teacher, specializing in culture and food writing. She was born in Russia, spent over 20 years in Israel and moved to California five years ago. She has mentored creative writing students at a variety of formats, most recently through the popular Bay Area program, Take My Word For It. An ASJA member, she has contributed to Lucky Peach Magazine, Afar Magazine, the San Francisco Chronicle, the North Bay Bohemian, and the Pacific Sun. She has published a food column in Israel’s leading daily newspaper, Maariv, and traveled the world sampling all the flavors the globe has to offer. She is the founder of Bicoastalista, an online magazine dedicated to living in two places at once, from a female perspective. Flora holds an M.A in Journalism from the Hebrew University of Jerusalem. She lives in El Cerrito, CA.
- Wednesday, November 1, 7:00pm-9:30pm
- Wednesday, November 8, 7:00pm-9:30pm
- Wednesday, November 15, 7:00pm-9:30pm
- Wednesday, November 29, 7:00pm-9:30pm
- Wednesday, December 6, 7:00pm-9:30pm