Craft of Food Writing with Alan Richman: New York
Under the guidance of celebrated food critic Alan Richman (ICC Dean of Food Journalism and Media Studies), you will learn the craft of food writing, including the basics of developing and evaluating feature articles, restaurant reviews and press releases. You will learn, through lecture, discussion and written assignments, what it takes to make your writing stand out from the rest, and how to successfully pitch your articles to newspapers, magazines, and other print and online publications.
OVERVIEW OF STORY WRITING
Alan Richman explores the necessary elements to successfully write for a magazine or newspaper including the “nut graf” and the all-important pitch. He will also introduce the big three: feature writing, criticism and the modern service piece.
THE PRACTICE OF FOOD WRITING
This class reviews published pieces and explores what makes them great, good or bad, and what can make them better. In addition, Alan discusses interview techniques, how to craft unexpected and challenging questions and revisits pitches from the prior week’s assignment.
THE RESTAURANT REVIEW
Alan Richman will share his life and philosophy as a critic. He’ll also cover voice and point of view, the star system, food criticism at The New York Times, the ethics of reviewing and the freedom of style and expression that reviewing offers.
Jessica Glavin, Lifestyle Editor of Esquire will lecture on the critical elements of modern blogging including finding and keeping your audience.
THE PRESS AND THE PRESS RELEASE
Learn from Tanja Yokum, Director of Marketing and PR at The Patina Group, about the role of PR and the tactics of a good publicist which range from crafting effective press releases to managing crisis communications.
In this final class, Alan Richman assigns an in-class writing exercise for peer review. He will examine the differences between line editing and copy editing and conclude with the work of classic food writers such as M.F.K . Fisher.