A Writing Workshop Food writing is big business, especially in California. People who write about food are pursued by magazines, newspapers, restaurateurs, public relations firms, ad agencies, food advisory groups, and online media. This course introduces many aspects of the genre, including magazine and newspaper articles, recipe writing and restaurant reviews, full-length cookbooks, food history, memoir, and biography.
Enrollment is limited. .
Formerly a restaurant reviewer for the San Francisco Chronicle, she has written for the New York Times, Bon Appetit, Food and Wine, and Travel-Holiday. She also studied cooking with Simone Beck in Chateauneuf de Grasse, France.