Image from Kathy Gunst
This workshop will dive into the question: what makes a strong voice in food writing, or any writing for that matter? What is voice? How does one build a voice that sets a tone that distinguishes your writing? Why does voice matter? This three day (6 hour) virtual workshop will focus on these questions as well as the fundamentals of great food writing— from writing a short essay, a memoir-style piece, to the secrets to writing a concise recipe.The goal of the class is to open up your culinary language, vision, and experience. We will talk about suggested readings, write in class and share our work in a constructive, safe environment. This class is for anyone curious about food writing, starting out in the field and or anyone who wants to learn from a James Beard award- winning food journalist.
Online 1/10, 1/17, 1/24 (3 Zoom sessions)
Tuesdays, 6:30-8:30 pm EST
Kathy Gunst is the author of 16 cookbooks and the Resident Chef for NPR’s award-winning show, Here and Now, heard on over 550 public radio stations. She is a James Beard award-winning food journalist who writes for the Washington Post, Wall Street Journal, Eating Well, Yankee, Culture, Down East, New York Times, and others. She teaches food writing and cooking all over the country. Check out Kathy's beautiful website here