- Date & Time
- May 19, 2020 from 6:30PM to 8PM
This is an online workshop. The day of the workshop you will receive an email with the link to the Zoom video chat. If you can't find the email with the link, please check your spam folder. If you have any questions, please contact us at email@example.com. You can access the online class via computer or cell phone with an internet connection.
What to expect...
We'll start with a prompt about our experiences with food and use it as a starting point to discuss food writing, starting with the work of preeminent American food writer M.F.K. Fisher.
Prompt: What has it been like to be pushed to spend more time in the kitchen?
Bring a couple paragraph of your own writing, reflecting on what has it been like to experiment more in the kitchen, now that going out to eat is not so readily available.
About M.F.K. Fisher
Mary Frances Kennedy Fisher (July 3, 1908 – June 22, 1992) was a preeminent American food writer. She was a founder of the Napa Valley Wine Library. Over her lifetime she wrote 27 books, including a translation of The Physiology of Taste by Brillat-Savarin. Fisher believed that eating well was just one of the "arts of life" and explored this in her writing. W. H. Auden once remarked, "I do not know of anyone in the United States who writes better prose."