This program is over.
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This program has a rescheduled date (originally Oct. 26, 2013).
There’s never been a better time to write about food. It’s a booming genre that crosses into memoir, criticism, health, science, and travel. Whether you’re a gourmet cook, restaurant-hopper, globetrotting eater, or simply have food-focused tales just waiting to be told, this seminar explores the considerations that will enable you to turn a love of food and a passion for writing into a marketable skill.
In the morning, learn about the wide range of food writing, from feature articles and recipe development to cookbooks, essays, and restaurant reviews. Explore the skills of good food writing, how to describe food, and what goes into building a story around a meal or a taste. The afternoon covers opportunities in the changing world of food writing, from print media to blogs to websites. Take a look at different types of blogs and find out how to choose the best one to showcase your work. Learn how to write effective blog posts that attract and engage readers.
The seminar concludes with a panel of seasoned food writers who offer solid advice and insiders’ tips. They include Tim Carman, food writer for the Washington Post; cookbook author and founder of The Six o’Clock Scramble website, Aviva Goldfarb; Cathy Barrow, a New York Times and Washington Post food writer and blogger; Nycci Safier Nellis, founder and publisher of the DC-centric site The List (thelistareyouonit.com) and co-host of the weekly food-and-wine radio variety show, Foodie and the Beast; and chef Todd Gray (Equinox) and Ellen Kassoff Gray of Harvest Moon Hospitality Group.
The seminar is led by food writer Monica Bhide, the author of several cookbooks, whose work has appeared in the New York Times, Washington Post, Bon Appetit, Food and Wine, and many other publications.
Participants provide their own lunch (11:45 a.m. to 12:45 p.m.)
S. Dillon Ripley Center
1100 Jefferson Drive, SW
Metro: Smithsonian Mall Exit (Blue/Orange)