I’m so pleased to spend these quiet winter mornings plotting and planning my upcoming food writing workshop at Maine Media Workshops in the lovely seaside village of Rockport, Maine. It gives me a chance to go back and re-read some of my favorite food writers, beginning with M. F. K. Fisher (of course) but also Patience Grey whose Honey from a Weed has become what reviewers like to call a cult classic. Of course, there are more up-to-the-minute writers as well that we’ll be mining for their insights. I’m thinking right now of Tamar Adler, who has a new book coming out this spring, the always provocative Ed Behr, with his quarterly online Art of Eating, and Samin Nosrat whose Salt, Fat, Acid, Heat really sets a benchmark for writing with grace and authority about food.
Plus we have a couple of visitors on the program who’ll talk with us about what they look for in good food writing. Mitchell Davis, author, teacher and vice-president of the James Beard Foundation, is one, and another is Kathleen Fleury, editor-on-chief of the venerable Down East magazine.
So tell me, what writer, what book, would you suggest for those of us who are passionate about both the written word and the kitchen/garden/table?
I’d love to have you join us in July for a week of writing, reading and talking about food. For more infoermation, please go to https://www.mainemedia.edu/workshops/item/craft-food-writing-jul-22-29-2018/