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Introduction to Food Writing


Monica Bhide
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Hello, friends:

I am so pleased to announce my first-ever food writing class. I am so honored to be included in "The Renegade Writers" knowledgeable and talented instructor pool! This course is designed to help writers combine their love of food and their passion for writing into a marketable skill. Details are posted below. I hope you will pass this along to all your friends and family who may be interested!

Many thanks for your help.

(Posted with permission from DR)

INTRODUCTION TO FOOD WRITING, taught by Monica Bhide

START DATE: Monday, January 21, 2008

DURATION: 6 weeks

COURSE DESCRIPTION: This comprehensive six-week course will enable you to combine your love of food and your passion for writing into a marketable skill. You'll learn about the different kinds of food writing: service articles, recipe development, cookbook writing, blogging, memoirs, essays, restaurant reviews and more. I will teach you how to find hidden markets for your ideas, how to track down the correct editors at publications, and how to make your food writing really shine. This course , presented along with skill-building assignments, will give you an in-depth understanding of the food writing profession. Whether you wish to develop recipes, write a family cookbook, break into a national food magazine, or write food essays, this course will provide you with a solid foundation from which to build on.

ABOUT THE INSTRUCTOR: Monica Bhide has: discussed truffles with the grand-old Chef extraordinaire Imtiaz Querishi in Mumbai; sampled hamur on dhows in Dubai; sipped camel's milk in Bahrain; followed a superstar food critic around Mumbai and an anonymous one in DC; presented Spices and Rices at the French Embassy in DC and gotten lost on the backstreets of Delhi searching for the perfect paratha; tapaoed in DC with Chef Jose Andres and sampled the amazing cuisine of Chef Ananda Solomon; taught cooking on-line (yes it can be done) and in her cooking school; sampled flights of honey and hosted colorful henna parties each spring.

Monica has written on food for such publications as The New York Times, The Washington Post, Chicago Tribune, Christian Science Monitor, Bon Appetit, Town and Country Travel, Food and Wine, Cooking Light, Coastal Living, Health, and Better Nutrition. Her highly praised first cookbook, The Spice Is Right: Easy Indian Cooking for Today (Callawind Publications, 2001) is a collection of mouth-watering menus tempered with her up-to-date touches on classic Indian recipes. Monica's newest cookbook, The Everything Indian Cookbook: 300 Tantalizing Recipes–From Sizzling Tandoori Chicken to Fiery Lamb Vindaloo (Everything Series) was released in May 2004. Monica was also the recipient of the Susan B. Langhorne Scholarship for Food Writers at the Symposium for Professional Food Writers in 2004 and the runner up for the 2005 award.

Download Monica's E-course FAQ (PDF format)

COST: $500 for the Gold version, which includes six weeks of phone support (1/2 hour per week, by appointment) and e-mail support.

$250 for the Premium version with e-mail support only.

$125 for the Basic version with no phone or e-mail support.

To register go to -- http://therenegadewriter.com/?page_id=340

Best wishes,

Monica Bhide

www.monicabhide.com

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Today's email from Smithsonian Resident Associates Program included information on:

Introduction to Food Writing

All Day Seminar

Sat., Sept. 25, 9:30 a.m. to 4:30 p.m.

Through lectures and exercises, learn about the different kinds of food writing, the skills of good food writing, how to find markets for your ideas, and how to turn your love of food and passion for writing into a marketable skill.

click for deets

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