The Art of Food Writing: Voice, Style, and Memory
a seminar with food writer and author Ruth Nieman
Monday, June 15th 10:00-14:00
Do you have handwritten family recipes scribbled on scraps of stained pieces of paper, tucked away in kitchen drawers?
Can you conjure up childhood memories of gathering around a festive table with past generations or a celebratory meal in a favourite restaurant, where a single dish brings it all flooding back? Or perhaps a sensory recollection from the kitchen that has lingered with you, where a scent, flavour or texture carries a story of comfort, loss or resilience? In this culinary writing workshop led by award winning author Ruth Nieman, together we will explore how to transform food memories into luscious, compelling narratives, drawing on styles and expressions rooted in culture and lived experiences. Together we will practice writing evocative culinary scenes, discuss selected texts, and explore how structure can help bring the taste, smell, feel, and emotion into language through the contrasting styles and many voices of food writing, from Nigella Lawson’s sensual domesticity, M.F.K. Fisher’s philosophical elegance, to Anthony Bourdain’s gritty narratives and the cultural storytelling of Yotam Ottolenghi. As well as drawing inspiration from the texts under discussion, participants are invited to bring handwritten notes, recipes or evocative objects from the kitchen or table. In the writing exercises, feel free to experiment with voice, tone, and perspective using the styles we explore. |
Ruth Nieman is a passionate foodie who writes, photographs, judges, eats, and cooks great food. After completing a Diploma in Food and Wine, she ran a London based catering company for many years before moving into food writing.
Her writing explores the culture, history, and biblical roots of Israel’s indigenous ingredients, and the flavours of an ancient cuisine shaped by the women who preserve its culinary heritage. Ruth is the author of the award-winning The Galilean Kitchen and Freekeh, Wild Wheat & Ancient Grains, shortlisted for the Andre Simon Award in 2021. Nourishing the Jewish Soul, Shaping Identity and Culture through the Memories of Food is forthcoming this autumn. Check out her online Substack, Cultural Bites. |
Details
Maximum Participation: 12
Cost: 400 NIS if paid in full by May 31st; 425 NIS thereafter
Location: More details upon registration
Registration: Sign up and we will be in touch. Payment can be made via local bank transfer bit or PayBox.
Cancellation policy: If you cancel within one week of the class and your place cannot be filled, you will be asked to cover the total cost of the seminar.
Maximum Participation: 12
Cost: 400 NIS if paid in full by May 31st; 425 NIS thereafter
Location: More details upon registration
Registration: Sign up and we will be in touch. Payment can be made via local bank transfer bit or PayBox.
Cancellation policy: If you cancel within one week of the class and your place cannot be filled, you will be asked to cover the total cost of the seminar.