PJ Seminar: Master Class on the Art of Food Writing & Memoir with Cheryl Lu-Lien Tan

The best food writing isn’t just about what you eat — it’s the story behind the dish, the cook who taught you, the place you discovered it, your first memory of eating it, that makes food and food memoir writing vivid and compelling.

Whether it’s the taste of a late grandmother’s buttery pineapple tart on your tongue, the memory of a divine sunset meal along the Italian Riviera or the hilarious night when you made dinner for the first time, food—and the experience of making and sitting down to share it—can be a powerful vehicle for story-telling.

This 2-hour online class invites writers to come share food memories and stories, as we delve into the language and meaning of food and culture. We will discuss building a foundation for your food story, creating a work plan, common mistakes, story arcs and how to go about researching and creating your own food memoir. This class works for writers of all levels — whether you’ve never written a food story before but would like to, or if you’re halfway through your manuscript — and is appropriate for those who would like to blog, write feature stories or a food memoir.

Please support Cheryl by purchasing her book A Tiger in the Kitchen: a Memoir of Food and Family from Bookshop.