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Writing the Senses: Introduction to Food Writing
May 20, 2016 @ 7:00 pm - 9:00 pm EDT
FREE but space is limited
Our panel of expert food writers share 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 exercise, with an opportunity to get your work reviewed.
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.