Writing American Food

This free five-week course is dedicated to the life and work of U.S. food writing giants Judith Jones, Craig Claiborne, MFK Fisher, Clementine Paddleford, and Michael Batterberry and their work, from restaurant criticism to cookbooks and magazines.

The course is based on videos, readings of primary and secondary sources, forum discussions, and quizzes to test your knowledge.

Course Learning Objectives

By completing the four units of this course, you will:

• Achieve a better understanding of the culinary arts as a field of cultural and social production.
• Explore recent developments in the way Americans write, think, and discuss food and cuisine, examining various contributing cultural and social factors.
• Identify and evaluate the influence of innovators in the field.
• Acquire critical tools for the analysis of food writing and publishing in the U.S.