Craft of Food Writing with Alan Richman: New York
Under the guidance of celebrated food critic Alan Richman (ICC Dean of Food Journalism), 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 in-class 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.
DAY 1: OVERVIEW OF STORY WRITING
Alan Richman explores the necessary elements to successfully write for a media outlet. Along with covering the all-important pitch, Alan will also introduce the big three: feature writing, criticism and the modern service piece.
DAY 2: 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 class assignment.
DAY 3: 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 (past and present), the ethics of reviewing and the freedom of style and expression that reviewing offers. Guest speaker Tanja Yokum (Director of Marketing and PR, The Patina Group) will discuss the role of PR and the tactics of a good publicist, for example crafting effective press releases and managing crisis communications.
DAY 4: COURSE SUMMATION
In this final class, Alan assigns an in-class writing exercise for peer review. He will stress the power of word choices, along with the differences between line editing and copy editing.