On Sunday I taught for the first time at the Victoria and Albert Museum: a workshop on food in writing called Food: Bigger Than The Page.
We started off talking about food as a genre or genres (plural) of writing. Some books of food writing have an investigative or campaigning approach, such as Michael Pollan’s The Omnivore’s Dilemma and Barbara Kingsolver’s Animal, Vegetable, Miracle, and then there are works of food history such as Dorothy Hartley’s Food in England and Mark Kurlansky’s Cod.
Someone also brought up the name of one of the great food writers: MFK Fisher. And I forgot, oops, to mention Julie Powell’s Julie and Julia, which was inspired by the blog she wrote cooking her way through Julia Child’s classic cookbook – if you are interested in the publishing process, you might enjoy this piece from the publisher Knopf on The Making of … Mastering the Art of French Cooking.
Moving on to the use of food in fiction and memoir, we discussed the role of food (and hunger) as symbol and driver of plot in John Steinbeck’s The Grapes of Wrath, then explored the part that food plays in activating memory, using Joe Brainard’s I Remember and Nigel Slater’s Toast.
Paying attention to the ways in which all five senses create images that bring writing to life, we listened to some poems by William Carlos Williams, Pablo Neruda, Seamus Heaney, Galway Kinnell and Meryl Pugh. (Meryl teaches popular courses at Morley College and the Poetry School, should you be interested.) Some of these poems celebrate food or everyday life in very straightforward ways, while others have more layered meanings.
And then, after a brief palate-cleansing meditation, we became hunter-gatherers: we created Word Hoards of our sense perceptions by getting intimate with mint and star anise and kiwi fruits, and carrots and lime-blossom tea, and a fancy tiny pear called Piqa Reo (Waitrose, we salute you – and you’ve even given us a further way to use the Q tile without a U in Scrabble) (though the lime-blossom came from Gaia in St Margarets – support your local indie!).
We fitted in a snack-sized look at recipes in food with Heartburn by Nora Ephron (and Like Water For Chocolate by Laura Esquivel also got a mention here). And then we finished off by discussing recipes as a form for poems with ecopoet Jack Collom – something to try at home?
I had a lot of fun putting this workshop together – see the links and titles above and also below in the list of resources. Thanks to the V&A and everyone who came along – and especially to Stacy for thinking a writing workshop would be a good idea (I first met her when I attended a V&A book club for The Lacuna by Barbara Kingsolver – I’m going to tell myself that Frida Kahlo led me here). Thanks also to Michelle for the photos (and the kind words) below.
Sandra M. Gilbert and Roger J. Porter, eds., Eating Words: A Norton Anthology of Food Writing
Mark Kurlansky, ed., Choice Cuts: A Savory Selection of Food Writing
Jill Foulston, ed., The Joy of Eating: The Virago Book of Food
Dianne Jacob, Will Write For Food (practical advice on writing about food)
Diana Henry, What Goes On Behind The Scenes Of A Cookbook (for more about the creative and production processes, and Diana Henry is an inspired writer and cook too: I have enjoyed many of her recipes)
Lynda Barry, Syllabus and Making Comics (great on creativity – you might also enjoy this interview with the genius herself: at the least, watch the first five or ten minutes)
Plus, just because, a gorgeous piece of food/cookery writing on candied oranges I read earlier today. (Will edit for candied oranges: a trade, anyone?!)
And before I go: as I type, I believe there might be one space left on the day-long Four Elements workshop Water Ways on 8 February, which explores how we evoke feeling in writing, and I’ll also be looking at food among other experiences of the earthly realm in Earth Works on 21 March. More info via the links at the Words Away website.
One of our frondy inspirations.
Such a grand setting!