Creating Independent Food Media — Workshop #1
What Is Food Media?
Lecture/Discussion: The broad history of food media in the United States, and how current publications operate and figure into this history. How can new writers find their own voice and beat in this history, as well as prepare for its future? What are the sections of magazines and how do different magazines approach the form in radically different ways? We will look at issues of Gourmet, Lucky Peach, Bon Appétit, and MOLD in order to see the various shapes a food magazine can take and discuss the differences.
Assignment: Come to the workshop prepared to discuss your favorite piece of food writing from popular or independent media. Why have you chosen it? What does it represent for you about your own food writing?
WHEN
Tuesday, January 7
Session No. 1: 11 AM to 1 PM EST
Session No. 2: 7 PM to 9 PM EST
WHERE
Zoom
You will receive a document with the information within 24 hours of signing up, and I will email again to remind you the week and day prior.
ABOUT ME
My own general-interest culture newsletter, From the Desk of Alicia Kennedy, has grown to 40,000 subscribers over four years, and is read in all 50 States and 166 countries.
In this time, I've also written the bestselling nonfiction book No Meat Required: The Cultural History & Culinary Future of Plant-Based Eating; contributed to Harper's Bazaar, Bon Appétit, The New York Times, Vox, and many more; been anthologized in Best American Food Writing 2023; and am now finishing my second book, for Hachette, to be titled On Eating: The Making and Unmaking of My Appetites. A collection of my essays titled Desde Mi Escritorio was translated by the Spanish publisher Col&Col in 2023, as well. I've taught at the graduate-level in food studies at Boston University and lectured at MIT, Bates College, Tufts University, and more.
What Is Food Media?
Lecture/Discussion: The broad history of food media in the United States, and how current publications operate and figure into this history. How can new writers find their own voice and beat in this history, as well as prepare for its future? What are the sections of magazines and how do different magazines approach the form in radically different ways? We will look at issues of Gourmet, Lucky Peach, Bon Appétit, and MOLD in order to see the various shapes a food magazine can take and discuss the differences.
Assignment: Come to the workshop prepared to discuss your favorite piece of food writing from popular or independent media. Why have you chosen it? What does it represent for you about your own food writing?
WHEN
Tuesday, January 7
Session No. 1: 11 AM to 1 PM EST
Session No. 2: 7 PM to 9 PM EST
WHERE
Zoom
You will receive a document with the information within 24 hours of signing up, and I will email again to remind you the week and day prior.
ABOUT ME
My own general-interest culture newsletter, From the Desk of Alicia Kennedy, has grown to 40,000 subscribers over four years, and is read in all 50 States and 166 countries.
In this time, I've also written the bestselling nonfiction book No Meat Required: The Cultural History & Culinary Future of Plant-Based Eating; contributed to Harper's Bazaar, Bon Appétit, The New York Times, Vox, and many more; been anthologized in Best American Food Writing 2023; and am now finishing my second book, for Hachette, to be titled On Eating: The Making and Unmaking of My Appetites. A collection of my essays titled Desde Mi Escritorio was translated by the Spanish publisher Col&Col in 2023, as well. I've taught at the graduate-level in food studies at Boston University and lectured at MIT, Bates College, Tufts University, and more.
What Is Food Media?
Lecture/Discussion: The broad history of food media in the United States, and how current publications operate and figure into this history. How can new writers find their own voice and beat in this history, as well as prepare for its future? What are the sections of magazines and how do different magazines approach the form in radically different ways? We will look at issues of Gourmet, Lucky Peach, Bon Appétit, and MOLD in order to see the various shapes a food magazine can take and discuss the differences.
Assignment: Come to the workshop prepared to discuss your favorite piece of food writing from popular or independent media. Why have you chosen it? What does it represent for you about your own food writing?
WHEN
Tuesday, January 7
Session No. 1: 11 AM to 1 PM EST
Session No. 2: 7 PM to 9 PM EST
WHERE
Zoom
You will receive a document with the information within 24 hours of signing up, and I will email again to remind you the week and day prior.
ABOUT ME
My own general-interest culture newsletter, From the Desk of Alicia Kennedy, has grown to 40,000 subscribers over four years, and is read in all 50 States and 166 countries.
In this time, I've also written the bestselling nonfiction book No Meat Required: The Cultural History & Culinary Future of Plant-Based Eating; contributed to Harper's Bazaar, Bon Appétit, The New York Times, Vox, and many more; been anthologized in Best American Food Writing 2023; and am now finishing my second book, for Hachette, to be titled On Eating: The Making and Unmaking of My Appetites. A collection of my essays titled Desde Mi Escritorio was translated by the Spanish publisher Col&Col in 2023, as well. I've taught at the graduate-level in food studies at Boston University and lectured at MIT, Bates College, Tufts University, and more.