That’s not only a catchy title for a return to the blog, but it’s also the name of Betty’s next panel. Here are the details:
Feb. 18 | Panel: “What’s New, What’s Next?” with Marion Nestle, Bill Telepan and Michael Hurwitz
International Association of Culinary Professionals (IACP)
New York Regional Conference | 3 – 4 p.m. (location TBD)
And coming up in March is a food memoir workshop that everyone is welcome to at the Institute for Culinary Education:
March 16 | Workshop: “Writing Your Food Memoir”
The Institute of Culinary Education, 6:30 – 8:30 p.m.
Register here ($75)
Food memoir has become as natural and popular a form of food writing today as blogging or twittering. But finding the right way to present in print an extended story that will grab and hold your reader requires craft. Strategies for discovering how to find the personal voice that suits you best, how to shape your narrative and keep the story moving, how to clarify your goal in telling it — all of these are basic writing skills crucial to memoir. Food as both subject and means aids memoir with its communal appeal. A few quick oral and writing exercises in class will initiate our work as a group to improve the skills that will help each of you communicate your individual story.