Writing Recipes - ONLINE CLASS
Taught bySarah Lohman
Sarah Lohman is a culinary historian and the author of the bestselling and critically acclaimed bookEight Flavors: The Untold Story of American Cuisine.Shefocuses on the history of American food as a way to access stories of women, immigrants, and people of color, and to address issues of racism, sexism, and xenophobia. Her work has been featured inTheWall Street JournalandThe New York Times, as well as onAll Things Considered; and she has presented across the country, from theSmithsonian Museum of American History in Washington, DC to The CulinaryHistorians of Southern California.She is also 1/2 of the Masters of Social Gastronomy, a monthly food science and history talk at Caveat NYC, with Brainery co-founder Jonathan Soma.
This is a virtual class that will meet via Zoom. Please download the desktop/mobile app ahead of time atZoom.usand a meeting link will be sent the morning of the class.
"A well written recipe is like poetry,"said food writer Dianne Jacob. But much like a poem, there are rules to writing a good one. Whether you're documenting your Grandmother's cooking to pass down in a family cookbook, or you're preparing recipes for a professional cookbook proposal, this class willhelp you write clear, organized recipes.
We'll briefly look a theevolution of the written recipebefore diving into recipe composition, including theintroduction, formatting, weights and measurements, common writing mistakes, the importance of descriptive language, and the process of recipe testing.
Lohman will use examples from her personal experience prepping recipes for publication. Students willworkshopa recipe of their own, and there will be plenty of time for questions and conversation.