Writing Recipes - In Person Class
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.
March 30 session postponed to new date of May 20
"A well written recipe is like poetry," said food writer Dianne Jacob. But much like a poem, there are rules to writing a good one. Whether you're documenting your Grandmother's cooking to pass down in a family cookbook, or you're preparing recipes for a professional cookbook proposal, this class will help you write clear, organized recipes.
We'll briefly look a the evolution of the written recipe before diving into recipe composition, including the introduction, formatting, weights and measurements, common writing mistakes, the importance of descriptive language, and the process of recipe testing.
Lohman will use examples from her personal experience prepping recipes for publication. Students will workshop a recipe of their own, and there will be plenty of time for questions and conversation.