Whether it’s the taste of a late grandmother’s buttery pineapple tart on your tongue, the memory of a divine sunset meal along the Italian Riviera or the hilarious night when you made dinner for the first time, food—and the experience of making and sitting down to share it—can be a powerful vehicle for story-telling. It is at once personal yet also universal—and everyone has a tale to tell. This class invites writers of all levels who are interested in food and/or memoir writing to come join in on exploring food memoirs as a construct. Classes will walk you through how to find your food narrative, 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 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.