Additional Resources: Each week I'll put up two or three Food Writing examples that are extra reading, just to get everyone in the habit of thinking about food writing and how to do it. As my Spanish professor says: "You have to think in Spanish."
Also look for food sections in your local papers; Wednesday seems to be the universal food day. Magazines to read are Saveur, Food & Wine, Bon Appetit, Gastronomia, all the Edible magazines (most cities and areas have them and they're handed out free at gourmet stores etc), travel magazines. Some blog or online sites you might look at are Lucky Peach, Smitten Kitchen, Pioneer Woman, Eater.com, Orangette.
Here's a profile example to read by Jane Dornbusch. It ran in the Boston Globe Food section. Sept. 1. https://www.bostonglobe.com/lifestyle/food-dining/2015/09/01/different-sort-farm-share/qC1X8nkJM6OnMWOQagSSEK/story.html
Here's fun story told ostensibly through Instagram, but it's actually a full feature story:
A good short profile about a young chef in NYC http://finance.yahoo.com/news/meet-chef-lives-micro-apartment-174404055.html?soc_src=mediacontentstory&soc_trk=fb
This has been widely distributed but as we begin to think about restaurant reviews, it's a good issue to consider: http://www.nytimes.com/2015/10/15/dining/danny-meyer-restaurants-no-tips.html?ref=dining
Intensive Weekend: Sept. 11, 5-8 pm; Sept. 12, 9 am-5 pm; Sept. 13, 9 am-1 pm.
Introductory online class: Sept. 1-- 1 hour. Look for assignment to be completed by Sept. 3; will be posted on Canvas under Assignments; you will be notified by email with link by August 11. Online classes Tuesdays, 5:30-7:30 pm Sept. 22, Oct. 6, Oct. 20, Nov. 3, Nov. 17, Dec. 1, Dec. 15, 2015; final projects due Dec. 17.
This hybrid course begins with an intensive weekend Sept. 11, 12 and 13, 2015, that will outline the course plus give a solid basis for first projects, giving students a head start for the online portion of the course. In-class writing assignments as well as outside-the-class reporting will be included.
For the online sessions, students will have assigned readings that show a range of food writing, along with tips, direction, and help in collecting information and shaping stories, conducting interviews, and restaurant reviewing tactics. We will also read and critique examples of published food writing, both current and classic. There will be plenty of interaction among the students and the teacher as well as interaction with other class members. The class will also include practical ways for students to approach editors, market their work, and find outlets for work.
Our textbooks will be "Best Food Writing of 2014" and "Will Write for Food." Additionally, there will be handouts from magazines, newspapers, and blogs. Short video clips will be used from time to time.
Clink link above for Week by Week Syllabus
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Academic Integrity: You are responsible for understanding Harvard Extension School policies on academic integrity (www.extension.harvard.edu/resources-policies/student-conduct/academic-integrity) and how to use sources responsibly. Not knowing the rules, misunderstanding the rules, running out of time, submitting "the wrong draft", or being overwhelmed with multiple demands are not acceptable excuses. There are no excuses for failure to uphold academic integrity. To support your learning about academic citation rules, please visit the Harvard Extension School Tips to Avoid Plagiarism (www.extension.harvard.edu/resources-policies/resources/tips-avoid-plagiarism), where you'll find links to the Harvard Guide to Using Sources and two, free, online 15-minute tutorials to test your knowledge of academic citation policy. The tutorials are anonymous open-learning tools.
The syllabus page shows a table-oriented view of the course schedule, and the basics of course grading. You can add any other comments, notes, or thoughts you have about the course structure, course policies or anything else.
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