Mastering the Art of Food Writing / Memoir
Instructor: Cheryl Lu-Lien Tan
Friday, July 26, 2019   -   Thursday, August 8, 2019


The best food writing isn't just about what you eat—it's the story behind the dish, the cook who taught you, the place you discovered it, your first memory of eating it, that makes food and food memoir writing vivid and compelling. In the gastronomically inspiring setting of Assisi in Umbria, this class invites writers of all levels to come share food memories and stories and discover even more in this rich Italian terrain, as we delve into the language and meaning of food and culture. Classes will walk you through how to find your food narrative, exercises on writing about food sensually, how to tell powerful stories using the lens of gastronomy, and how to go about researching and creating your own food memoir. In addition to writing, students will have a chance to explore the gastronomic offerings of the region as well. Cheryl Lu-Lien Tan, a former journalist for publications such as The Wall Street Journal and InStyle magazine and author of an international bestselling memoir, will guide you through the memoir process, from idea to writing, with feedback and hands-on editing of pages.

 




Instructor Photo

Cheryl Lu-Lien Tan is the author of the international bestselling novel Sarong Party Girls as well as the food memoir A Tiger in the Kitchen, which has gotten praise from National Public Radio, The Washington Post and The Los Angeles Times among other publications. New York Magazine named it one of the "Top 25 Must-Read Food Memoirs of All Time." Tiger tells the story of a year that she spent traveling from the United States, her adopted country, to her native Singapore, so she could reconnect with her family and learn about her family history and cultural identity by learning how to cook in the kitchens of her grandmother and aunties. In addition to being the editor of Singapore Noir, an anthology of noir fiction set in Singapore, she was a staff writer at The Wall Street Journal, In Style magazine and The Baltimore Sun. Her stories have also appeared in The New York Times, The Paris Review, The Washington Post, Bon Appetit, Food & Wine and National Geographic among other places.

cheryllulientan.com