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Food for Thought: A Writing Workshop

Food writing is a big business, especially in California. This course introduces many aspects of the genre, including magazine and newspaper articles, recipe writing and restaurant reviews, full-length cookbooks, food history, memoir, and biography. Class assignments are based on real food-writing situations, specific directions and details of research, and discussion of food-writing opportunities. Participants should bring a one- to two-page personal food history—including the earliest or most vivid personal food memory—to the first class meeting. Enrollment is limited.

There are currently no sections open for enrollment.

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Sections closed for enrollment

Tues. Sept. 15, San Francisco

JEANNETTE FERRARY is the author of eight books, the newest of which, Out of the Kitchen: Adventures of a Food Writer, is a memoir about food and the food world. She has written the memoir/biography M.F.K. Fisher and Me: A Memoir of Food and Friendship, A Good Day for Salad; and six cookbooks. She has written widely about food, nutrition, restaurants, trends, and personalities as a stringer for the New York Times, and a contributor to Bon Appetit, Travel/Holiday, Food and Wine, VIA Magazine and many others. She served as staff restaurant reviewer for the San Francisco Chronicle and has worked extensively in food-related advertising and public relations. She has studied cooking with Simone Beck and Julia Child in Chateauneuf de Grasse, France. A member of IACP, the San Francisco Professional Food Society, the Culinary Historians of Northern California and Dames d'Escoffier, she has taught food writing courses at UC Berkeley Extension for more than 10 years.

NOTE: This class is closed. For information about related courses, contact your academic department.

• $350 (EDP 011130)

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