What makes good food writing? And why is bad food writing so painful?
From the way we describe a dish to the way we talk about a particular cuisine, there are so many things that can make or break a piece of food writing.
Please bring 1 example of your favorite piece of food writing and 1 example of a piece of food writing you can't stand. We'll discuss!
Guests are also encouraged to bring canned food items for donation to So Others Might Eat.
Fresh bagels will be served!
About your host
Julia Kramer is the deputy editor of Bon Appetit, where she has been covering restaurants and home cooking since 2013. Before that, she was a restaurant critic in Chicago for five years. Even before that, she attended Pomona College, where she studied history and fiction writing. Her work appeared in the Best American Food Writing 2016, and she has been unsuccessfully nominated for a few James Beard Awards.