Creating Independent Food Media — Workshop #2
What Is Food Writing?
Reading: “Consider the Oyster,” M.F.K. Fisher; “Consider the Lobster,” David Foster Wallace; “Consider the Food Writer,” Josh Ozersky; “There’s No Such Thing As Italian Food,” John Last; “The Revolution That Died on Its Way to Dinner,” Joe Fassler; “Working in Their Sleep,” Alice Driver; “He Cooks, She Cooks. He Elevates, She Relates.” James Hansen; “How Cézanne’s Apples Turned Me into a Food Writer,” Ruth Reichl; “Cooking for the End of the World,” Adriana Gallo
Lecture/Discussion: What have been the consistent themes of food writing throughout its history in the United States? How have these changed and not since the initial success of M.F.K. Fisher, and why is she understood as the originator of the form?
There has been a push for food writing and media at large to engage with food on the same deep level of criticism that other cultural and artforms have long experienced. What is cultural criticism and what is its role in non-food cultural sectors? How can food writing engage with bigger cultural, political, and economic questions? What keeps food from being in the same realm as fine art or literature in the public and media imagination? What does it look like to do cultural criticism in food?
WHEN
Tuesday, February 11
Session No. 1: 10 AM to 12 PM EST
Session No. 2: 6 PM to 8 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 Writing?
Reading: “Consider the Oyster,” M.F.K. Fisher; “Consider the Lobster,” David Foster Wallace; “Consider the Food Writer,” Josh Ozersky; “There’s No Such Thing As Italian Food,” John Last; “The Revolution That Died on Its Way to Dinner,” Joe Fassler; “Working in Their Sleep,” Alice Driver; “He Cooks, She Cooks. He Elevates, She Relates.” James Hansen; “How Cézanne’s Apples Turned Me into a Food Writer,” Ruth Reichl; “Cooking for the End of the World,” Adriana Gallo
Lecture/Discussion: What have been the consistent themes of food writing throughout its history in the United States? How have these changed and not since the initial success of M.F.K. Fisher, and why is she understood as the originator of the form?
There has been a push for food writing and media at large to engage with food on the same deep level of criticism that other cultural and artforms have long experienced. What is cultural criticism and what is its role in non-food cultural sectors? How can food writing engage with bigger cultural, political, and economic questions? What keeps food from being in the same realm as fine art or literature in the public and media imagination? What does it look like to do cultural criticism in food?
WHEN
Tuesday, February 11
Session No. 1: 10 AM to 12 PM EST
Session No. 2: 6 PM to 8 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 Writing?
Reading: “Consider the Oyster,” M.F.K. Fisher; “Consider the Lobster,” David Foster Wallace; “Consider the Food Writer,” Josh Ozersky; “There’s No Such Thing As Italian Food,” John Last; “The Revolution That Died on Its Way to Dinner,” Joe Fassler; “Working in Their Sleep,” Alice Driver; “He Cooks, She Cooks. He Elevates, She Relates.” James Hansen; “How Cézanne’s Apples Turned Me into a Food Writer,” Ruth Reichl; “Cooking for the End of the World,” Adriana Gallo
Lecture/Discussion: What have been the consistent themes of food writing throughout its history in the United States? How have these changed and not since the initial success of M.F.K. Fisher, and why is she understood as the originator of the form?
There has been a push for food writing and media at large to engage with food on the same deep level of criticism that other cultural and artforms have long experienced. What is cultural criticism and what is its role in non-food cultural sectors? How can food writing engage with bigger cultural, political, and economic questions? What keeps food from being in the same realm as fine art or literature in the public and media imagination? What does it look like to do cultural criticism in food?
WHEN
Tuesday, February 11
Session No. 1: 10 AM to 12 PM EST
Session No. 2: 6 PM to 8 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.