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* This course may be conducted in-house and/or customised to your requirements. All prices are GST inclusive. Ever Fancied Becoming a Restaurant Reviewer? Respected food journalist, freelance writer and journalist John Newton is teaching a course at the NSW Writers Centre that will have a broad appeal to those with or without food writing experience. The WRITING ABOUT FOOD course is UTS-accredited and will run over three Saturdays in May and June. Participants will explore and discuss a range of Australian and international texts - history, journalism, recipes and writing by chefs on all aspects of food in society (taste, social implications of food and food policy and agriculture in society), and a component of critical writing especially as it relates to restaurant criticism. John Newton has taught this popular course previously, and there have been a number of success stories among his students, some of whom have gone on to write for newspapers and journals. Examples of previous students' work can be found online at http://eatourwords.wordpress.com/ John's most recent book is Beppi, a Life in Three Courses (Pier 9 / Murdoch Books), and he has previously won the Gold Ladle for Best Food Journalist in the 2005 World Food media awards. Content Introduction to food journalism and writing Objectives: To introduce students to a range of food writing, and to explore with them their own abilities to differentiate between subtleties of flavour and to communicate those subtleties. And to introduce them to the other branches of food writing which go beyond taste and flavour to politics and the environment. Teaching and learning strategies: Class analysis and discussion of the set texts and student assignments: And, in the organoleptic module, where foods are tasted, the Dr Max Lake formula for learning about flavour: “taste, train and talk” Objectives The course coordinator will assess students' assignments set in three areas: flavour; criticism; and an aspect of food in society. NB: This is not meant to be a pass or fail course, but an introduction to the subject! JOHN NEWTON is a freelance writer, journalist and novelist. His food books include Wogfood, An Oral History With Recipes; and Fresh From Italy; with Stefano Manfredi; and bel mondo beautiful world also with Stefano Manfredi; and The Foodies Guide to Sydney with Helen Greenwood. He was consultant editor on Food: the essential A-Z guide. His two novels are Whoring and The Man Who Painted Women. He writes for The Sydney Morning Herald, Life Etc, The Organic Gardener and Slow. He is also co-editor of the restaurant guide Sydney Eats. His latest book is Beppi, a life in three courses. He won the Gold Ladle for Best Food Journalist in the 2005 World Food media Awards. Set text: Michael Pollan, In Defence of Food, Allen Lane Recommended reading In print: Raj Patel, Stuffed & Starved, Black Inc Hugh Fearnley-Whittinstall, The River Cottage Meat Book Hodder & Stoughton. Anthony Bourdain, Anthony Bourdain’s Les Halles Cookbook, Bloomsbury. Jeffrey M Smith Seeds of Deception, Scribe. Michael Pollan The Omnivore’s Dilemma, Bloomsbury Max Lake, Food on the Plate, Wine in the Glass, Max Lake (order direct from the author via maxlake@bigpond.com). Ruth Reichl, Garlic and Sapphires, Allen & Unwin. Elizabeth David An Omelette and a Glass of Wine, Penguin. Waverley Root, The Food of France, Vintage (only available in US edition, need to order from Gleebooks) Jean Anthelme Brillat-Savarin The Physiology of Taste Penguin Classics Patience Gray, Honey from a Weed, Prospect Books (go to http://www.kal69.dial.pipex.com/shop/system/index.html) Alan Davidson, The Oxford Companion to Food Oxford University Press. Harold McGee On Food and Cooking, Hodder Rebecca L Spang, The Invention of the Restaurant Harvard Press Michael Symons, One Continuous Picnic Melbourne University Press Paul Richardson, A Late Dinner Bloomsbury Out of print: Anthony Blake & Quentin Crewe, Great Chefs of France Mitchell Beazley (rare) Xavier Domingo, A Taste of Spain Flammarion Giles Macdonogh A Palate in Revolution Robin Clark (rare) John Newton, Wogfood: an oral history with recipes, Random House Food a History by Felipe Fernández-Armesto Pan Books Entry Requirements This open entry course has no pre-requisites specified. Qualification/Pathway This discrete short course is not specifically linked to a UTS award course. Short Course Calendar Run on demand. |
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