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A blogging newbie obsessed with food, unearthing the overwhelming world of food writing and thinking oh my god I’m out of my depth.
So I booked a food writing course at the Leith’s School of Food and Wine in London and BAM – I’m back to my old love of writing after an academic tangent of psychology degrees, where descriptors were forbidden aside from the old chestnut ‘robust statistical phenomenon’.
Our mentor: Andy Lynes – a soft spoken and deeply experienced food writer – one offering helpful but gentle critique where I had feared brutal remarks.
Our group: an established clan of ten and none quite like the other, each with experiences and backgrounds seeping into their writing style and sense of voice.
This will be the hardest for me to master – a consistent style and tone of voice when I’ve not discovered what kind of person I am yet, let alone how I translate that personality into the written word.
But still, there are five sessions to go and a promising syllabus of relevant and detailed topics – everything from travel writing to guest speakers straight from the editing world of food magazines.
Like any writing, food writing is a careful craft and requires deep concentration on every sensory experience of a meal – or for our first task, a simple square of dark chocolate.
In theory, this should have been easy. Describe the chocolate. But in noting its’ aroma, flavour profile and appearance, a good food writer also needs to consider emotional nuances and personal memories (without it turning wholly into a diary entry).
Needless to say I struggled here, writing instead a mash-up of confused opinions laden with adjectives. But I stop myself from spiralling and note: it’s only week one and who knows, I might just win a medal for most improved.
Until next week
Zenia x
The Culinary Carousel 