Finding Voice in Food Writing and Memoir

Voice is what distinguishes your writing from others. Voice is the way you tell your story. The tone you take, the words you choose, the pacing, the mood of the piece. Think of voice as your “fingerprint,”  because no one but you can tell your story.

This day-long workshop will focus on food and memoir writing. We will spend the day writing, discussing what differentiates good and great food writing, and reviewing your work. We will focus on voice, but also spend time discussing the importance of senses when it comes to food writing. We will focus on the art of the interview and review tips for getting people to open up, and find out how to get the best story from someone you’re interviewing for a book, profile, etc. (This technique also works when interviewing oneself!) We will learn about the importance of recipe writing and how to write a really clear recipe and find language that communicates the cooking process without scaring off the cook. And we will end the day with a piece of "Emotional Writing" that delves into how emotional circumstances can alter taste and experience. There will be several prompts, and sharing of work in a “safe” positive environment.

We will serve coffee and tea and breakfast treats. Bring your own lunch. 

Kathy Gunst is a James Beard award-winning food journalist and author of 16 cookbooks. She is the Resident Chef for the award winning radio show, Here and Now, heard on over 550 public radio stations nationwide. She writes for the Washington Post, Eating Well, Yankee, Cognescenti, and other publications. Her latest book is Rage Baking--The Transformative Power of Flour, Fury and Women's Voices. She teaches food journalism all over the country and in Italy. www.kathygunst.com

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