Food Writing for Publication Essentials
Learn at your own convenience
|12 Oct 2020 - 15 Nov 2020
Live learning and discussion with instructor each week
|25 Hours of Learning
5 weeks of study: 4-5 hours per week
All inclusive price
Course offered in English
Upon successful completion of this course, you will be able to:
- differentiate between various food and wine writing genres
- critically analyse specific forms of food and wine writing
- demonstrate skills in writing and interview preparation
- understand the process of pitching to an editor for publication
This foundation course is designed to introduce participants to the varieties, contexts and issues of food writing and, through discussions, workshops and writing exercises, to fully understand the process and understand how to develop food writing skills in a range of styles and approaches.
A range of writing techniques and forms will be critically examined with a view to providing the essential techniques required to get your articles published.
Who is this course for?
Passionate foodies; restaurant reviewers; aspiring writers; freelance writers, bloggers and social media content creators, all of whom want to write about food and in original and delectable ways.
Justin Bergman is a long-time Asia Pacific correspondent for Monocle magazine and has been a regular food and travel contributor to a variety of publications, including The New York Times. Justin has also taught classes in Magazine and Travel Writing as an adjunct professor in Stanford University’s Continuing Studies Creative Writing program.
Justin has travelled far and wide in search of unusual food stories, trekking to remote western China to report on the emerging wine industry in the Gobi Desert, visiting the kitchens of Estonian chefs seeking to create a new culinary identity in the former Soviet republic, and meeting the street food hawkers taking part in the first World Street Food Congress in Singapore.
Journalism, freelance writing, blogging, publishing, media and public relations.
Here is the course outline:
Introduction: Developing Sellable Ideas
Meet Justin Bergman, your instructor. In his first lesson, Justin helps you start by brainstorming ideas for stories you’d like to write for publication. He talks about the types of stories you’re going to write and the differences in tone and structure.
Finding Your Writing Voice
Food writing is an art that necessitates starting with the basics, namely how to write. This week, we’ll discuss the finer points of the craft, including choosing the appropriate words to describe food, avoiding obvious clichés and using all of the senses in your writing.
Short-form food story
This week, you’ll be tasked with writing a more objective food trend piece or restaurant/bar/winery opening story. Specific attention will be paid in the difference in tone from a review, as this is more objective writing.
Preparing for a chef interview
This week is devoted to the art of interviewing and preparing to interview a chef. You’ll identify the individual, make contact and set up a time to chat, then prepare a list of proposed questions.
Write a pitch to an editor
Now that you’ve tried your hand at a couple of entry-level food stories, you’ll write a pitch for one of these stories, specifically tailored to a magazine, website or other food publication you’d like to write for.
The following certificates are awarded when the course is completed:
|Certificate of Completion|
|Statement of Results|