Why You Should Write About Food (and How to Do it Well)


Sunday, May 19, 2024 from 7 to 9 p.m. (EST). Too often, writers think “food writing” means either restaurant reviewing, recipes, or endless descriptions of high-end meals. But that means missing out on an element in fiction and nonfiction that can reveal almost anything and anyone—after all, everyone eats. Everyone has a memorable eating memory to draw on, from a time you didn’t have enough to the worst casserole ever made to a slice of toast. Those memories might be mouthwatering--or they might be hilariously terrible, a gift or an insult. You can use food to say whatever you want. In this one-time generative class, we’ll look at a variety of examples of writing in which food reveals character, place, time period, emotion, and relationships. You’ll use prompts to explore different approaches to writing about food and drink, from using it in memoir to a fictional scene. And you’ll get a chance to share your work as well.

Class Details

Cost: $89.00

Format: In person

Location: Virtual

Class Start: Sunday, May 19, 2024 from 7 to 9 p.m. (EST)

Additional Information

For other inquiries, contact classes@zibbymedia.com

About the Instructor

Michelle Wildgen is the author of the novels Wine People (August 2023, Zibby Books—order here!), You're Not You, But Not For Long, and Bread and Butter, and the editor of the food writing anthology Food & Booze. Her work has appeared in the New York Times Book Review and “Modern Love” column, Oprah Magazine, Poets & Writers, Real Simple, Best American Food Writing, Best New American Voices, Prairie Schooner, TriQuarterly, and other anthologies and journals. A former executive editor with the award-winning literary journal Tin House, she is a freelance editor and creative writing teacher.

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