Need ideas to help you start writing? Join us for a monthly pop-up workshop co-presented by Phoenix College and ASU's Piper Center for Creative Writing.
Each session includes a 30-minute mini-class and a writing prompt exploring some aspect of craft—setting, dialogue, character development, etc.—followed by focused writing time and the opportunity to read your work to the group.
This workshop will be hosted online as part of our virtual event series.
ABOUT THE WORKSHOP
For information about participating in our virtual workshops, please see our FAQ page.
Food writing can be a windowpane, a microscope, a telescope, a Palantir. Even when writing fiction or non-fiction you wouldn’t deem food writing, approaching food the right way draws in your reader on a deep, sensory level. In this course, we’ll talk about how to tease the senses, about how to deploy food to drop the reader into a scene. We’ll also taste food and get into the weeds of description. Then we’ll move on to food as a tool for seeing. How can we use food to speak about food-adjacent subjects, like culture, history, hopes, and dreams? And for those interested, how might you get started in the world of food journalism?
- Cost: $5.
- Register below or directly on Eventbrite.
- Refunds will not be issued within one day of the event.
ABOUT THE INSTRUCTOR
Chris Malloy is the former food editor and current food critic at Phoenix New Times. He writes news, criticism, profiles, short features, longform, and experimental work. His writing has run in outlets like The Counter, Civil Eats, Saveur, and The Boston Globe and picked up a few awards, including from the Association of Food Journalists and Society for Features Journalism. He has a master’s degree in food studies, has washed pots in a restaurant kitchen, and once worked on farms and vineyards in Italy.