Storytelling Through Food

Instructor: Jim Auchmutey

Do you like to write? Do you enjoy food? Have we got a class for you.

Food writing used to mean restaurant criticism, but it means so much more now, as memoirs by the likes of Anthony Bourdain, Pat Conroy and Ruth Reichl have shown. The best food writing is really narrative nonfiction writing that just happens to be about the way we eat and cook, the way we grow and process our sustenance, and the culture that surrounds our never-ending need to feed our bodies and souls. In this six-week course, we will deconstruct the essentials of nonfiction writing – creating characters, handling conflict and tension, setting scenes, drawing meaning out of material — with an emphasis on food as a subject. You could be writing a family memoir, profiling a farmer, blogging about the scene at a restaurant, telling the story of a relationship through shared meals. All stories are welcome at our table.

Participants will:

– Study and take inspiration from examples of great food writing, famous and obscure.

– Write a short piece every week, which will be critiqued by the instructor and discussed in a workshop setting.

– Discuss issues of nonfiction, such as whether it’s ever permissible to take liberty with the facts.

– Receive directed reading recommendations appropriate to your writing aspirations.

The course is open to writers of all levels.

Class Limit is 12.

$ 350.00

Biography: Jim Auchmutey is a veteran journalist who has won awards for his food writing from the Association of Food Journalists and from the James Beard Foundation, whose writing awards he has judged for several years. His next book, Smokelore: A Short History of Barbecue, will come out in May. He has taught narrative nonfiction writing at the Decatur Writers Studio twice before.

Contact Information:

Date(s): Wednesdays. March 13 - April 24 (skipping April 3)

Class time: 7:30 p.m. - 9:30 p.m.

Type of Class: 6 Week Class

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