Intro to Food Writing (In Person)
Taught by Sarah Lohman
Sarah Lohman is a culinary historian and the author of the bestselling and critically acclaimed book Eight Flavors: The Untold Story of American Cuisine. She focuses on the history of American food as a way to access stories of women, immigrants, and people of color, and to address issues of racism, sexism, and xenophobia. Her work has been featured inTheWall Street Journal andThe New York Times, as well as onAll Things Considered; and she has presented across the country, from the Smithsonian Museum of American History in Washington, DC to The Culinary Historians of Southern California. She is also 1/2 of the Masters of Social Gastronomy, a monthly food science and history talk at Caveat NYC, with Brainery co-founder Jonathan Soma.
Are you interested in beginning a career in food writing or improving your craft? This class will be based in discussion and practice to get you thinking about the particular skills required for a food writer. We’ll look at several pieces of contemporary food writing and analyze what makes them compelling. We'll study narrative arcs and techniques for non-fiction writing that are important for food writers. Then we’ll expand your vocabulary and tighten your writing to make your pieces come alive. And we’ll also focus on practical aspects: how to find ideas, where to pitch them, and what rates your should expect.
This class will be helpful for anyone who needs to effectively communicate about food, but will be focused for journalists, bloggers, and authors.