WSP 58 — You Are What You Eat: Food Writing Bootcamp
Day(s): Saturday and Sunday
Course Format: On-campus
Duration: 2 days
Date(s): Aug 4—Aug 5
Time: 10:00 am—4:00 pm
Drop Deadline: Jul 28
Instructor(s): Chaney Kwak
Status: Registration opens on 05/29/2018
Saturday and Sunday
10:00 am—4:00 pm
Aug 4—Aug 5
Registration opens on 05/29/2018
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 just 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 Ronni Lundy’s book, Victuals: An Appalachian Journey, with Recipes, and Gabrielle Hamilton’s memoir, Prune, as springboards, we will look at how 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 Lundy and Hamilton, 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 right path toward writing vividly and poignantly about food.
Grade restriction: No letter grade
Chaney Kwak, Travel and Food WriterChaney Kwak writes about food and travel for Bon Appétit, The New York Times, Afar, and other publications. The 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, as well as work scholarships from the Bread Loaf Writers’ Conference.
Textbooks for this course:
There are no required textbooks; however, some fee-based online readings may be assigned.