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EGL 130 W — Thought for Food: The Craft of Food Writing

Quarter: Winter
Course Format: Online course (System Requirements)
Duration: 10 weeks
Date(s): Jan 16—Mar 23
Drop Deadline: Jan 19
Units: 3
Tuition: $880
Instructor(s): Chaney Kwak
Limit: 0
Status: Registration opens on 12/04/2017
Please Note: Online courses have a new refund policy. The full tuition refund deadline for this course is 1/19 at 5:00 pm (PT); 50% tuition refund deadline is 1/24 at 5:00 pm (PT).
Winter
Date(s)
Jan 16—Mar 23
10 weeks
Drop By
Jan 19
3 Units
Fees
$880
Instructor(s):
Chaney Kwak
Limit
0
Registration opens on 12/04/2017
Please Note: Online courses have a new refund policy. The full tuition refund deadline for this course is 1/19 at 5:00 pm (PT); 50% tuition refund deadline is 1/24 at 5:00 pm (PT).
"It seems to me,” writes M.F.K. Fisher in her book The Art of Eating, “that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others.” We eat and think about food several times a day. And food writing—in print, online, and on TV—is not only an industry but also an art form that reflects our zeitgeist. So, let’s talk about food. Let us sing of the briny tang of a freshly shucked oyster, the satisfying crunch of fried chicken, the sweet exuberance of fresh tomatoes. Let’s put into words the joy of cooking, sharing, and savoring food—which is to say, let us contemplate what makes us human. Suitable for aspiring freelance journalists as well as memoirists and fiction writers, this online course will sample examples of contemporary food writing found in memoirs, novels, magazines, and online publications. Students will write short-form assignments that emulate various sections of culinary magazines. The final project will be a 1,200-word piece in a format of your choice, to be revised through a supportive peer workshop in which you will receive constructive criticism from both your classmates and the instructor. The course will also introduce students to the business side of freelance writing.

Chaney Kwak, Travel and Food Writer

Chaney Kwak writes about food and travel for Bon Appétit, The New York Times, Afar, and other publications. A co-author of the 2017 Wallpaper* City Guide to San Francisco, he also contributes to National Geographic books and a number of anthologies. He has received the Emerging Writer Award in fiction from the Key West Literary Seminar and work scholarships from the Bread Loaf Writers’ Conference.

Textbooks for this course:

(Required) Dianne Jacob, Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More (ISBN 978-0738214047)
(Required) Holly Hughes (Editor), Best American Food Writing 2017 (ISBN 978-0738220185)
(Recommended) M.F.K. Fisher, The Art of Eating (ISBN 978-0764542619)
(Recommended) Gabrielle Hamilton, Blood, Bones & Butter (ISBN 978-0812980882)
(Recommended) Laura Esquivel, Like Water for Chocolate (ISBN 978-0385420174)
DOWNLOAD THE PRELIMINARY SYLLABUS » (subject to change)