From Plate to Page: Food Writing
Are you hungry to develop your food writing? If so, pull up a chair. This workshop will help you create, craft and refine your sweet, savory, or bitter stories into publishable food narratives.
Whether you are writing personal essays or memoir about food, or writing food fiction, this workshop will help you find, develop and polish your work. Perhaps you are writing about an epic Thanksgiving meal that reshaped your family dynamic, or your experience eating fish heads, or how you learned to cook pho at your grandmother’s knee; or you’re working on a piece of fiction set in the culinary world, you are welcome at the table.
Under the guidance of Rebecca Dimyan, an award-winning writer and teacher, this workshop will provide the ingredients and the knowledge you need to craft and position your work for publication. (Note, students’ pieces will be considered for the Fairfield County Writers’ Studio’s food anthology, coming in 2021).
Rebecca’s essays and short stories have appeared in national and international publications including Vox, Gastronomica: The Journal of Critical Food Studies, xoJane, The Mighty, 34th Parallel, and many others. She is a food, education, and lifestyle contributor to Hearst Newspapers. In addition to teaching at several colleges in Connecticut, Rebecca has designed and taught several professional food writing and food literature courses. She is co-founder and co-chair of The Ridgefield Writers’ Conference.