Margaret Fulton, Ruth Reichl, Pete Wells, Anthony Bourdain: all accomplished food writers, who got their start, somewhere, with a short restaurant review or magazine article. Breaking into food writing isn’t as difficult as it may seem. All it takes is a knowledge of food, a winning idea and the ability to sell your story, and yourself, to a food publication. 

 

Food Writing for Publication will help you gain these necessary practical skills, plus learn a few secrets of the trade! This course will assist you to develop ideas, create pitches that food editors will love and craft compelling stories for publication. It is an introduction to the varieties, contexts and issues of food writing. Take your food writing to the next level with techniques to write in a range of styles and approaches and explore the practice of writing for publication.