This 90-minute interactive class will help you hone your food writing skills, whether you’ve always dreamed of writing a cookbook, you’re working on a food blog, want to become a freelance food writer or write restaurant reviews, or are working on fiction or nonfiction. We’ll discuss what makes copy stand out, and look at how voice, storytelling and reporting makes a good food story. We’ll explore techniques for writing engaging, thoughtful copy through reading, speed-writing prompts and, yes, eating. Pizza will be served.
Marissa Rothkopf Bates writes about food for The New York Times, Food52, Newsweek and New Jersey Monthly, among others. She is currently working on a book about the history of technology and innovation in the American kitchen.