Intro to Food Writing (Online)
Taught by Sarah Lohman
Sarah Lohman is a culinary historian and the author of the bestselling books Endangered Eating: America’s Vanishing Foods and Eight Flavors: The Untold Story of American Cuisine. She focuses on the history of food as a way to access the stories of diverse Americans. Endangered Eating was a New York Times Editors’ Choice, and was named one of the Best Books of 2023 by Amazon’s Editors, Food & Wine, and Adam Gopnik on the Milk Street podcast. It was a finalist for the Nach Waxman Prize for Food & Drink Scholarship and winner of the Ohioana Library Book Prize for Nonfiction. Lohman’s work has been featured in The Wall Street Journal, The New York Times, and NPR. Lohman has lectured across the country, from the Smithsonian Museum of American History in Washington, DC to The Culinary Historians of Southern California
This class will meet online via Zoom.
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.
