From recipes to restaurant reviews, features to food issues

Dates:
Jun 21, 2020 - Jun 27, 2020

Levels: Beginner, Intermediate,
Workshop Fee: $1095
Class Size: 12

You’ll spend a week with award-winning journalist, writer, editor and historian Nancy Harmon Jenkins.  Nancy is a nationally known food writer and authority on Mediterranean cuisines, the author of eight books including Virgin Territory: Exploring the World of Olive Oil, which Food 52’s Amanda Hesser called “the definitive book on olive oil.”

You’ll explore all aspects of food writing, from restaurant reviewing, to food memoirs, to cookbook creation, to food history, to in-depth issue-based reporting in five days of intensive activity. Read, write, and share thoughts with your peers and colleagues about what makes the best food writing, what makes it salable, how to pitch a story, how to craft a cookbook, or just how and where to begin.

You’ll write both short and long-form essays, critique each other’s work, talk, exchange information, and just hang out while visiting local Maine markets, restaurants, and food producers. In-class encounters with guest writers and editors will round out your experience.

You’ll write both short and long-form essays, critique each other’s work, talk, exchange information, and just hang out while visiting local Maine markets, restaurants, and food producers. In-class encounters with guest writers and editors will round out your experience.

If you want to be a food writer but don’t know how to start; if you’re already a food writer but feeling stumped or uninspired; whether you’re just beginning or an experienced writer…this is the workshop for you.

 

 

 

 

 

 

 

Header Image Credit: Nancy Harmon Jenkins

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Instructor: Nancy Harmon Jenkins

Nancy Harmon Jenkins is a nationally known food writer and authority on the Mediterranean diet and Mediterranean cuisines. She is the author of eight books about food, the most recent The Four Seasons of Pasta, written with her daughter Chef Sara Jenkins.