Our panel of expert food writers shares the secrets of writing deliciously about food. Whether you’re a reviewer, a traveler, a memoirist, a poet or a fiction writer, you know how challenging it can be to convey food’s taste, texture, aroma, and layers of personal and cultural meaning. This workshop gives you the tools to succeed. It also gives you food from local restaurants and specialty grocers to taste and write about, in several hands-on exercises, with an opportunity to get your work reviewed.
Panel:
Merry “Corky” White, BU Professor of Food Anthropology, author of Cooking for Crowds, Coffee Life in Japan, Noodles Galore, and articles in Pangyrus, Gastronomica, and elsewhere.
Gus Rancatore: Founder and owner of Toscanini’s ice cream, author of articles in Pangyrus, the Atlantic, and elswehere.
Benjamin Wurgaft: MIT researcher in History and Anthropology, expert on the future of food and lab-cultivated meat, co-author (with Merry White) of Oxford Press’s forthcoming volume, World Food History.
Certain books were “banned in Boston” at least as far back as 1651, when one William Pynchon wrote a book criticizing Puritanism.