In this introduction to food writing, you will gain the confidence and skills to start writing about food! You will be immersed in some wonderful food writing, looking at different areas of the market, from magazines to blogs, to cookery books, to narrative non-fiction and beyond, with a focus on conjuring up tastes through prose – useful across all writing practice. Through discussion and practical exercises, we will look at our senses, in particular those of taste and smell, the key components of flavour. In deconstructing flavour and paying renewed attention, we are able to fully consider our individual experience of food and develop language to articulate this. We will also look at the broader, collective experience of sharing food and food culture, and the ways in which food evokes place and contributes to identity. Writing exercises will explore the senses, our evocation of flavour and also explore your vision for your own writing. We will look at key areas of food writing, such as how to research and develop recipes, and what makes a good review or interview. We will discuss what it takes to write a cookery book and the importance of writing about food within fiction.This is a chance for potential food writers to start putting pen to paper with encouragement and guidance. As well as discussing your own aims, you will be able to consider and hone your individual interests and style. We will explore the world of food writing from the writer’s perspective, whether for a potential cookbook author or a writer wanting to incorporate food within a fiction or non-fiction writing practice. Out of this, you will come away from the day with some work already started and your next steps to develop a food writing project.

Included

On this course the tutor will supply all of the materials, including tasting samples for certain exercises. Do please let the college know of any allergies or dietary issues.

What students need to bring

• Please Bring materials to write with, such as a notebook and pen.

Additional information

Please wear appropriate clothing/aprons for the workshop or studio, this includes stout covered footwear (no sandals or open toes).Please let the college know if you have any food allergies or intolerances. There will be a small number of tasting exercises in class.

Daily Timetable

Course teaching: 11am–5.15pm
Students arrive: 10.30am-11am (coffee optional)  
Morning teaching: 11am-1pm
Lunch break: 1pm-2pm (lunch is not included)
Afternoon teaching: 2pm-5.15pm (15 minute break, 3.30pm–3.45pm)
Teaching finishes: 5.15pm  
 

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