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| Breaking
Into Food Writing |
| Nanette
Maxim |
1 session(s)
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| course meets |
start day
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start date
|
time
|
other dates in
course
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| one
day |
Wed
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4/26/06
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7:00
PM-9:00 PM
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none
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| Tuition Fee: $65 |
| Prerequisite: None |
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| Even M.F.K. Fisher had
to start somewhere. This intensive one-night course gives
students with a desire to publish their articles on food
the lowdown on idea development, analyzing what newspapers
and magazines want and why, techniques for getting ideas
into story form, writing a winning pitch, and how to build
a clips
file. You’ll learn innovative
ways to think about the food story, and how to get magazine
editors to stand up and take notice of your work. Nanette Maxim
has been a Senior Features Editor at Gourmet since 2000. At
Gourmet she covers restaurant reviews, food politics, essays,
and travel, and writes occasional features. A former books
editor in music history for academic publisher Pendragon Press,
Maxim has worked as a freelance magazine editor for publications
such as Saveur, Ms., and Business Week, and has been a freelance
writer in the fields of criminology and the arts. |
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| Location: 50
West 23rd Street |
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| Recipe
Writing |
| Elizabeth
Alston |
2 session(s)
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| course meets |
start day
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start date
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time
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other dates in
course
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| consecutive
days |
Sat
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6/3/06
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10:30
AM-2:30 PM
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6/4
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| Tuition Fee: $140 |
| Prerequisite: None |
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| A recipe that is clear
and concise enough for others to use successfully is no accident---crafting
recipes takes time, concentration and training. Elizabeth
Alston, formerly food editor at both Redbook and Woman's
Day and author of five cookbooks, will lead you through the
process of getting recipes down on paper, whether your goal
is to write for magazines and newspapers, author your own
cookbook or write recipes for products or advertisements.
In this class you'll discuss specific styles of recipe writing
(including setting up a style sheet), as well as studying
some good and bad examples. There will be plenty of in-class
participation, so bring paper and pen, along with a brown
bag lunch (the class will take a small break around lunchtime). |
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| Location: 50
West 23rd Street |
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| How to
Be a Food Writer |
| Marge
Perry |
2 session(s)
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| course meets |
start day
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start date
|
time
|
other dates in
course
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| consecutive
days |
Tue
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6/6/06
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12:30
PM-2:30 PM
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6/7
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| Tuition Fee: $100 |
| Prerequisite: None |
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| This class will help you
understand what it takes to be a food writer, what it’s
like to be a food writer, and whether it’s something
you want to pursue. Marge Perry writes a daily column for
Newsday, is a contributing editor for Cooking Light, and
writes frequently for national magazines like Better Homes
and Gardens, Self, Health and others. Her cookbook, Dinner
Tonight, was published in 2000. Marge will lead you in writing
exercises and discuss fitting individual interests to specific
writing opportunities. |
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| Location: 50
West 23rd Street |
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| Techniques
and Strategies of Food Writing |
| David
Rosengarten |
2 session(s)
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| course meets |
start day
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start date
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time
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other dates in
course
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| consecutive
days |
Sat
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10/21/06
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9:00
AM-1:00 PM
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10/22
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| Tuition Fee: $160 |
| Prerequisite: None |
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| In this two-day, eight-hour
seminar, David Rosengarten identifies the key strategies,
techniques, and patterns of thought that yield excellent
food writing. You will be asked to taste various food and
wine items, and then to write about them in different ways:
finding the best words for pure description, putting food
in context, artfully revealing your own prejudices. The class
members will analyze the food writing of others, both good
writing and bad---including restaurant reviews, chef profiles,
product stories, and wine writing. Lastly, the class will
stage and execute a grand tasting of pasta sauces, as if
doing research for a magazine---and then, as a final project,
each student will be required to write an "article" about
the tasting. If you're interested in writing about food,
there is no better way to focus your thoughts than spending
eight hours with one of the country's best food-writing teachers.
Rosengarten is an award-winning cookbook author and print
and television journalist. His books include: The Dean & DeLuca
Cookbook, It’s ALL American Food (winner, James Beard
Award Best Cookbook on the Cooking of the Americas, 2004),
and David Rosengarten Entertains. He was co-anchor of In
Food Today, with Donna Hanover, and the host/chef of Taste,
nominated in 1996 by the James Beard Foundation as Best National
TV Cooking Show. In May 2003, The Rosengarten Report received
the James Beard Award for best food and wine newsletter in
the country. Rosengarten also holds a doctorate in literature,
and taught writing at Cornell University. |
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| Location: 50
West 23rd Street |
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