EGL 39 — Food Writing Fundamentals
Summer
Wednesdays
6:30—9:30 pm
Date(s)
Jun 24—Jul 29
6 weeks
Drop By
Jul 7
2 Units
Fees
$465
Limit
21
Open
Eating is one of life’s great pleasures; so is writing about it. Cookbooks, food articles, memoirs,
and blogs remain among the most vibrant sectors of publishing today. In this course, we will explore food writing in its most marketable forms. The first week we will examine how to develop and test recipes fit for publication. In week two, we will discuss finding the right tone for a food blog or site by examining successful online examples. In week three, we will learn how to develop a cookbook idea and what it takes to write a cookbook proposal that will catch an agent’s eye. In week four, we will look at food articles, from reviews to feature stories to chef profiles. In weeks five and six, we will read and discuss personal essays and memoirs about food. Homework will consist of writing assignments each week, writing exercises will be conducted in class, and students will be asked to share their work (but will not be required to read aloud). By the end of this course, students will have written food pieces that can be used to start a portfolio of work or to develop further to pitch for publication.
Tori Ritchie, Cookbook Author; Former Food Editor, San Francisco Magazine
Tori Ritchie has written many cookbooks, including The Side Dish Handbook; Braises and Stews: Everyday Slow-Cooked Recipes; Party Appetizers: Small Bites, Big Flavors; and Cabin Cooking. Her articles have appeared in Bon Appétit, the San Francisco Chronicle, and Stanford magazine, among others. Ritchie’s fiction has appeared in The Fallen Leaf Anthology. Her food blog is tuesdayrecipe.com.Textbooks for this course:
No required textbooks