Food writer Dianne Jacob said "A well written recipe is like poetry." 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 will help you write clear, organized recipes.
Join food writer Sarah Lohman for a class that looks at the history and evolution of the written recipe before diving into recipe composition. We'll analyze the introduction, format, 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 will workshop a recipe together, and there will be plenty of time for questions and conversation.
Sarah Lohman is a culinary historian and the author of the bestselling and critically acclaimed book Eight Flavors: The Untold Story of American Cuisine. She focuses 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 in The Wall Street Journal, The New York Times, and All Things Considered.