There is more to writing about food than describing methods of cooking, or pleasures of tasting. It’s in looking at the spaces between those two steps that we really begin to understand food as a narrative or as a character.
The Writers Federation of Nova Scotia and Simon Thibault will be presenting Between Tender and Bitter: A Food Writing Workshop on Tuesday, March 17th (6-9) and Tuesday March 24th (6-9). The workshop will provide a brief intro into various forms of food writing, from personal essay to journalism, from recipe copy to researching methods. Beginner and emerging writers welcome.
Attendees are asked to submit a piece of writing to be discussed and workshopped during the class. Submissions are to be emailed to firstname.lastname@example.org no later than March 10th. Works will then be reworked by individual attendees and workshopped again in the second session, on March 24th.
ABOUT THE INSTRUCTOR
Simon Thibault is a journalist, editor, and author of Pantry and Palate: Remembering and Rediscovering Acadian Food. He is also a Developmental Editor at Nimbus Publishing.
His work has appeared in The Globe and Mail, The Huffington Post, Vice, and CBC Radio. He has also been a judge in food writing categories for the James Beard Awards and the International Association of Culinary Professionals Awards (IACP).
$95 for WFNS members
$159 for non-members (includes membership to the WFNS for 2020)
The Writers’ Federation of Nova Scotia strives to offer an inclusive space where all feel welcome. To this end, we ask that participants not use racist, sexist, homophobic, xenophobic, or other discriminatory language in WFNS workshops and professional development sessions. Participants who use such language may be asked to leave.