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Writing American Food is a Course

Writing American Food

Ended Jul 23, 2018

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Full course description

Course Date:

Jun 18 - Jul 23, 2018

Duration:

5 weeks

Commitment:

2-3 hrs/week

Requirement:

None

Course Type:

Self-paced

Credential:

None

Description

This free five-week course is dedicated to the life and work of U.S. food writing giants Judith Jones, Craig Claiborne, MFK Fisher, Clementine Paddleford, and Michael Batterberry and their work, from restaurant criticism to cookbooks and magazines.

The course is based on videos, readings of primary and secondary sources, forum discussions, and quizzes to test your knowledge.

Objectives

At the end of this course, you’ll be able to:

  • Achieve a better understanding of the culinary arts as a field of cultural and social production.
  • Explore recent developments in the way Americans write, think, and discuss food and cuisine, examining various contributing cultural and social factors.
  • Identify and evaluate the influence of innovators in the field.
  • Acquire critical tools for the analysis of food writing and publishing in the U.S.

Course is offered by The New School.

Course Instructors

Food Studies at The New School

Food Studies at The New School draws on a range of disciplines to explore the connections between food and the environment, politics, history, and culture. The program offers continuing education courses (including online) as well as BA/BS and AAS degrees in Food Studies. We also offer short courses and one-day workshops for working and aspiring food professionals. Throughout the year, we host lectures, panel discussions, and readings open to the public. Our faculty of culinary historians, policy activists, entrepreneurs, and scientists provides students with the theoretical and practical tools they need to engage in the developing global conversation about food production, distribution, and quality and influence positive change in their own food environments.