Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Before I change up the entire syllabus of my flagship class the Food Essay for a 2027 makeover, I’m going to teach a two-hour workshop in which we read one piece from each of the four styles of essay we discuss—reported, personal, cultural criticism, and recipe—to provide an abbreviated view on the subject for those who don’t want to commit to five weeks. If you enjoy this short version, though, I’m sure you’ll enjoy the deeper dive in the New Year!
Originally offered as a class in the food studies graduate program at Boston University, I’ve turned this into a master class that gives attendees a foundational understanding of the history of the essay as well as the role of the food essay in shaping public understanding and opinion, and it also provides space for discussing how these essays work from structure to voice. We will also have room to talk about how one might pursue pitching these forms for publication.
Upon purchase, you will receive an email with the syllabus and Zoom link. Please plan to attend live as discussion is a significant aspect of the class. Regardless, recordings will be provided to all who sign up.
The class is $150; paid subscribers to From the Desk can access a $50 off code here. No refunds.
WHEN
Tuesday, October 27, 11 a.m. to 1 p.m. EST
or
7 p.m. to 9 p.m. EST
WHERE
Zoom
Please sign up using the email at which you’d like to receive correspondence. You’ll receive a reminder 30 minutes before class with the Zoom link.
WHO
Alicia Kennedy is a writer from Long Island. She is the author of the best-selling No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating and the memoir On Eating: The Making & Unmaking of My Appetites. Her essays on food have recently appeared at The Yale Review, Financial Times, Wired, and CNN Style. From the Desk of Alicia Kennedy, her twice-weekly newsletter, is widely read and often cited.
Before I change up the entire syllabus of my flagship class the Food Essay for a 2027 makeover, I’m going to teach a two-hour workshop in which we read one piece from each of the four styles of essay we discuss—reported, personal, cultural criticism, and recipe—to provide an abbreviated view on the subject for those who don’t want to commit to five weeks. If you enjoy this short version, though, I’m sure you’ll enjoy the deeper dive in the New Year!
Originally offered as a class in the food studies graduate program at Boston University, I’ve turned this into a master class that gives attendees a foundational understanding of the history of the essay as well as the role of the food essay in shaping public understanding and opinion, and it also provides space for discussing how these essays work from structure to voice. We will also have room to talk about how one might pursue pitching these forms for publication.
Upon purchase, you will receive an email with the syllabus and Zoom link. Please plan to attend live as discussion is a significant aspect of the class. Regardless, recordings will be provided to all who sign up.
The class is $150; paid subscribers to From the Desk can access a $50 off code here. No refunds.
WHEN
Tuesday, October 27, 11 a.m. to 1 p.m. EST
or
7 p.m. to 9 p.m. EST
WHERE
Zoom
Please sign up using the email at which you’d like to receive correspondence. You’ll receive a reminder 30 minutes before class with the Zoom link.
WHO
Alicia Kennedy is a writer from Long Island. She is the author of the best-selling No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating and the memoir On Eating: The Making & Unmaking of My Appetites. Her essays on food have recently appeared at The Yale Review, Financial Times, Wired, and CNN Style. From the Desk of Alicia Kennedy, her twice-weekly newsletter, is widely read and often cited.