Sixth Sense Food Writing:
Food Writing Workshop
Dates: 4 Thursdays, February 13 - March 5
Time: 7 - 9 pm
Instructor: Molly Watson
Genre: Food Writing/Nonfiction
Good food writing is what all good writing is: vivid, honest, compelling. The seeming narrowness of the topic can lead people to focus on function and forsake style, without realizing the two can work hand-in-glove.
In this course we’ll explore a range of techniques for making your food
writing sing, no matter which form—cookbook, essay, news story, restaurant review, novel—it takes. Each week will focus on a sense, ways to use it in food writing, discuss related writing types, and cover genre-specific techniques. Weekly take-home assignments are designed for great flexibility of schedules and student goals.
Molly Watson is the editor-in-chief at Edible Communities. She’s written two cookbooks for Chronicle Books and a forthcoming book, Should We All Be Vegan?, for Thames & Hudson. Her work has also appeared in the San Francisco Chronicle, the New York Times, Elle magazine, Everyday With Rachael Ray, Cooking Light, and the Washington Post, among others. Molly also once served as the staff food writer and recipe editor for Sunset magazine.
More about Molly: www.mollywatsonwriter.com