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WSP 58 — You Are What You Eat: A Food Writing Bootcamp

Quarter: Winter
Day(s): Saturday and Sunday
Course Format: On-campus
Duration: 2 days
Date(s): Mar 14—Mar 15
Time: 10:00 am—4:00 pm
Drop Deadline: Mar 7
Unit: 1
Grade Restriction: No letter grade
Tuition: $340
Instructor(s): Chaney Kwak
Limit: 21
Status: Open
Winter
On-campus
Saturday and Sunday
10:00 am—4:00 pm
Date(s)
Mar 14—Mar 15
2 days
Drop By
Mar 7
1 Unit
Fees
$340
Grade Restriction
No letter grade
Instructor(s):
Chaney Kwak
Limit
21
Open
Think about a breakfast treat that your parents made only on a Saturday; remember the first time you cooked dinner for your partner. Preparing, sharing, and eating food might be the most intimate activity there is. No wonder, then, that food writing can get to the core of what it means to be human. Using I Am a Filipino: And This Is How We Cook by Miguel Trinidad and Nicole Ponseca as a springboard, we will look at how and why deeply personal stories about food resonate with so many readers. Then, over a weekend, we will try our hand at creating a piece of writing about food. In addition to Trinidad and Ponesca, we will study—and emulate through in-class exercises—other examples of text that weave in food with geography, history, and memories. We will also discuss strategies for landing magazine writing assignments. Whether you’re interested in writing a memoir, headnotes for a cookbook, a feature article for a food magazine, or even a work of fiction, this workshop will set you on the path toward writing vividly and poignantly about food.

Chaney Kwak, Magazine Writer

Chaney Kwak has published in The New York Times, Condé Nast Traveler, Afar, and other publications. A contributor to National Geographic books and a number of anthologies, he has also received scholarships from the Bread Loaf Writers’ Conference and the Key West Literary Seminar. Kwak received an inaugural Friends of the San Francisco Public Library Brown Handler Residency.

Textbooks for this course:

(Recommended) Nicole Ponseca, I Am a Filipino: And This Is How We Cook (ISBN 1579657672)