Food Writing Boot Camp
Date: Tuesday, Oct. 9, 1-3 p.m.
Price: *$40 ($35 members)
Price includes the book, The Kitchen Counter Cooking School, Kathleen Flinn
As with any genre, to get started in food writing or to elevate to the next level, it’s invaluable to have historical overview. In this unique two-hour session, we’ll start with the origins of food writing going back to Apicius and move on to names you may know but not well: Samuel Pepys, Brillat-Savarin, Auguste Escoffier, and Mrs. Beeton. We’ll then dive into more modern well-known food writers, including MFK Fisher, James Beard, Elizabeth David, Craig Claiborne, Julia Child, Ruth Reichl and others. What makes their writing endure? What are the tricks of the culinary writing trade? You’ll learn fundamental skills that the best food writers employ, from writing with multiple senses to evocative verb choice. Come hungry, we’ll have snacks. Leave armed with a great reading guide and an extensive list of writing exercises.
ABOUT THE INSTRUCTOR
Kathleen Flinn is the author of the best-selling food memoir The Sharper Your Knife, the Less You Cry, about her experiences at the famed Le Cordon Bleu in Paris. She took her French culinary training to understand what holds home cooks back from cooking in her widely acclaimed follow-up The Kitchen Counter Cooking School, which earned rave reviews from People magazine, The Wall Street Journal and the Associated Press, among dozens of other publications and took a 2012 Non-Fiction Book Award from the American Society of Journalists & Authors. A trained journalist and writer for more than 20 years, Flinn’s work has appeared in more than three dozen publications worldwide. Learn more at http://kathleenflinn.com