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

Quarter: Fall
Course Format: Online (System Requirements)
Duration: 10 weeks
Date(s): Sep 24—Dec 7
Drop Deadline: Sep 27
Units: 3
Tuition: $895
Instructor(s): Chaney Kwak
Limit: 17
Status: Registration opens on 08/20/2018
Please Note: No class the week of November 19. Online courses have a new refund policy. The full tuition refund deadline for this course is 9/27 at 5:00 pm (PT); 50% tuition refund deadline is 7/2 at 5:00 pm (PT).
Fall
Date(s)
Sep 24—Dec 7
10 weeks
Drop By
Sep 27
3 Units
Fees
$895
Instructor(s):
Chaney Kwak
Limit
17
Registration opens on 08/20/2018
Please Note: No class the week of November 19. Online courses have a new refund policy. The full tuition refund deadline for this course is 9/27 at 5:00 pm (PT); 50% tuition refund deadline is 7/2 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 feedback 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 is a full-time freelance writer who has published in The New York Times, Condé Nast Traveler, Afar, Hemispheres, and other publications. A contributor to National Geographic books and a number of anthologies, he wrote the 2017 Wallpaper* City Guide to San Francisco. He has also received scholarships from the Bread Loaf Writers’ Conference and the Key West Literary Seminar.

Textbooks for this course:

(Required) Dianne Jacob , Will Write for Food: The Complete Guide to Writing Cookbooks, Blogs, Reviews, Memoir, and More (Updated in 2015) (ISBN 978-0738218052)
(Required) Holly Hughes, Best American Food Writing 2017 (ISBN 978-0738220185)
DOWNLOAD THE PRELIMINARY SYLLABUS » (subject to change)