Writing Recipes (Online)

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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

 

 

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This class will meet online via Zoom. 

There are many reasons why we need to write recipes. Whether you're documenting your Grandmother's cooking or preparing  a cookbook proposal, this class will help.

In this class, you will learn how to write organized, easy to follow recipes. Sarah will use examples from her personal experience as well as recipes pulled from contemporary cookbooks to illustrate a recipe's many components, including: 

  • Descriptive titles
  • Intriguing introductions
  • Accurate ingredients
  • Clear instructions
  • And optional additions like yield, nutritional info, and equipment

We'll also touch on how to write good prose, the process of recipe testing, and how recipes are copyrighted. And there will be plenty of time for questions and conversation.

 

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