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This one day workshop (10 a.m. to 3:30 p.m.) will delve 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 even matter?
Join Kathy Gunst, James Beard award winning food journalist and Resident Chef for NPR’s Here and Now, to focus on these questions, as well as the fundamental of great food writing— from writing an essay, a memoir, to the secrets to writing a workable, concise recipe. The goal of the class is t open your culinary language, vision, and experience. We will write in class and share our work in a constructive environment.
This class is ideal for anyone looking to strengthen their writing and voice in food, memoir, or essay writing.
ABOUT KATHY GUNST
Kathy Gunst is a James Beard award winning food journalist. She is the author of 16 cookbooks; her most recent book is Rage Baking— The Transformative Power of Flour, Fury and Women’s Voices. She is the Resident Chef for the award winning NPR show Here and Now, heard on over 500 public radio stations. She writes for the Washington Post, Eating Well, New york Times, Yankee, Down East and other publications. She teaches food writing classes around the world.