ENG 418 SPRING 2013

ENG 418 FOOD WRITING

MC 306 | 10:30-11:50 TR | Dr. Priscilla Riggle | 660.785.7363 | priggle@truman.edu

Office BH 235 | Office Hours M 1:30-4:30 W 9:30-12:00 TRF by appointment only I am also available online by prior arrangement on evenings and selected weekends.

ASSIGNMENT DUE DATES

CRAFT ANALYSIS CREATIVE NONFICTION ESSAY RESTAURANT REVIEW PORTFOLIOS TUES 12 FEB (WEEK 5) TUES 5 MAR (WEEK 8) TUES 26 MAR (WEEK 11) MON 6 MAY (FINAL EXAM PERIOD)

WEEK ONE
COURSE INTROS AND INTRO TO ELEMENTS OF CRAFT WHAT WRITING STRENGTHS DO YOU BRING TO THIS PARTICULAR TABLE? WHAT CONCERNS DO YOU HAVE ABOUT WRITING FOR THIS COURSE (IF ANY)? CRAFT ELEMENT OF THE WEEK: SENSORY DETAIL T 15 Jan Go over basics of course. FNT (For Next Time): read in WWFF (Will Write for Food) 1-32 What, Exactly, is Food Writing? and Characteristics of a Food Writer. Also read BFW (BEST FOOD WRITING) ix-xii and 246-249 Introduction and Angry Breakfast Eggs. R 17 Jan In-class writing focusing on food allergies, phobias, loves, hates. Introductions. Discuss food writing fundamentals and example essay. Discuss blogging. FNT: read in BFW 2-6, 56-61, and 97-102 On Killing, Snowville Creamery, and The Fried Chicken Evangelist. Really focus on voice/perspective in addition to anything else that strikes you (of course description, too). [F 18 Jan is last day of free add/drop]

WEEK TWO [OUT-OF-CLASS INTRO CONSULTATIONS] FURTHER FOCUS ON CRAFT CRAFT ELEMENT OF THE WEEK: VOICE/PERSPECTIVE and of course well continue to really pay attention to description T 22 Jan Discuss reading. What do we mean by voice? What is the source of voice in speech? In writing (what about emails, facebook, etc as a starting point?)? In CNF, voice/pov often arises out of one of two experiences: having a unique perspective on something others may not know or understand OR learning something new that is truly intriguing. R 24 Jan Guided in-class writing (see Weebly for prompts). FNT: Read in BFW 48-55, 82-96, and 103-110 Sweet Spot, How to Live Well, Still Life with Mayonnaise, and Lasagna Bolognese.

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WEEK THREE [OUT-OF-CLASS INTRO CONSULTATIONS] CRAFT ELEMENT OF THE WEEK: STRUCTURE (INCL. SEGMENTATION & DIGRESSION) T 29 Jan [Rachel will warm us up] Discuss reading and introduce craft analysis assignment. FNT: Bring to class a recipe you have made about which you are at least somewhat passionate. Family recipes are great, but those youve gotten elsewhere or made up will also be awesome. Extended in-class writing. I recommend you bring a tablet or laptop to write if you dont enjoy writing by hand for extended periods. R 31 Jan [Britt will warm us up] Extended in-class writing. FNT: Guided in-class writing toward craft analysis. I recommend you bring a tablet or laptop to write if you dont enjoy writing by hand for extended periods. Come to class knowing which essay you will be writing about (one we havent discussed in class) and have that reading marked up and substantial notes on various elements of craftand bring these materials with you.

WEEK FOUR [OPTIONAL OUT-OF-CLASS CRAFT ANALYSIS CONSULTATIONS] FOCUS ON WRITING ANALYTICALLY ABOUT ASSIGNED READINGS: BRINGING IT ALL TOGETHER. T 5 Feb Guided in-class writing toward craft analysis. FNT: complete a draft of your craft analysis essay (beginning, middle, and end) and bring 2 copies for workshop. R 7 Feb Workshop craft analysis. [F Feb 8 is last day to drop course without W grade on transcript] FNT: Craft analysis essay is duesubmit via Weebly. Print or bring portable technology to class so you can mine your blog for material.

WEEK FIVE CRAFT ELEMENT OF THE WEEK: HOOKING YOUR READER T 12 Feb CRAFT ANALYSIS ESSAY IS DUE TODAY. In-class writing from blog entry(ies). How to write a hook. FNT: read in WWFF 223-243 Memoir and Nonfiction Food Writing. R 14 Feb

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Discuss food writing and creative nonfiction; introduce creative nonfiction/narrative essay assignment. FNT: read in BFW 180-184 and 354-363 Learning to Barbecue. . ., A Proposal for Feeding the Fat and Anxious, and The Bone Gatherer.

WEEK SIX [OUT-OF-CLASS CNF CONSULTATIONS] FOCUS ON MATTERS OF TASTE. CRAFT ELEMENT OF THE WEEK: VARYING SENTENCE LENGTH & STRUCTURE FOR EFFECT T 19 Feb Discuss reading. FNT (next Tuesday): Bring complete draft of creative nonfiction essay (2 copies) to class for workshop. R 21 Feb UNIVERSITY CONFERENCE DAYNO CLASSES

WEEK SEVEN [OUT-OF-CLASS PORTFOLIO BRAINSTORMING CONSULTATIONS] FOCUS ON MAKING THE PERSONAL, WELL, PERSONAL. CRAFT ELEMENT OF THE WEEK: VOICE REDUX. T 26 Feb Workshop CNF essay. FNT: Bring CNF essay intermediate draft to class for revision work. R 28 Feb In-class revision work. FNT: CNF essay due prior to class time.

WEEK EIGHT FOCUS ON ELEMENTS OF RESTAURANT REVIEW. CRAFT ELEMENT OF THE WEEK: OBSERVATION/DESCRIPTION REDUX. T 5 Mar CREATIVE NONFICTION ESSAY IS DUE TODAY. Discuss restaurant reviews distributed in class. FNT: Read in WWFF 145-177 Secrets of Restaurant Reviewing. Locate, read, and informally analyze a few more restaurant reviews from your home city or a city in which you love to eat to get additional ideas about how you might approach your review.

R 7 Mar Discuss reading and approaches to restaurant reviewing. FNT: bring notes and any additional materials for in-class writing on restaurant review.

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WEEK NINE T 12 Mar MIDTERM BREAK WEEKNO CLASSES R 14 Mar MIDTERM BREAK WEEKNO CLASSES

WEEK TEN FOCUS ON RESTAURANT REVIEWING. CRAFT ELEMENT OF THE WEEK: INTEGRATING SECONDARY RESEARCH INTO RESTAURANT REVIEW. T 19 Mar In-class work on restaurant review. Bring all materials for review to class. FNT: Bring draft restaurant review (2 copies) to class for workshop. R 21 Mar Restaurant review workshop. FNT: work on your additional piece(s) for the course portfolio.

WEEK ELEVEN [OUT-OF-CLASS PORTFOLIO BRAINSTORMING CONSULTATIONS] FOCUS ON FOODWAYS. CRAFT ELEMENT OF THE WEEK: MOVING BETWEEN OBSERVATION, SECONDARY RESEARCH, AND PERSONAL INSIGHT. T 26 Mar RESTAURANT REVIEW IS DUE TODAY. In-class viewing food documentary TBA. FNT: Read in BFW 128-148 The Pastrami Dilemma, Passover Goes Gourmet, The 2011 Dyke March Wiener Taste Test, and The Missing Link. R 28 Mar Discuss reading. FNT: Keep working at developing one or more pieces of writing for your portfolio as time allows. [F 29 Mar is last day to drop courseW grade will be assigned]

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WEEK TWELVE [NOTE: M 1 APR IS SPRING BREAK DAY] T 2 Apr CLASS CANCELLED FOR INDIVIDUAL CONSULTATIONS R 4 Apr CLASS CANCELLED FOR INDIVIDUAL CONSULTATIONS FNT: read in BFW 149-178 Foraging and Fishing through the Big Bend, Italian America, What Makes Sushi Great?, and Food for Thought.

WEEK THIRTEEN CONTINUED FOCUS ON FOODWAYS. CRAFT ELEMENT OF THE WEEK: SEEING FOOD & ITS CONSUMPTION FROM INSIDE & OUT. T 9 Apr In-class writing about a foodway that confuses/confounds you. Discuss reading. FNT: Bring to class a piece in process for workshop (2 copies). R 11 Apr Workshop.

WEEK FOURTEEN T 16 Apr STUDENT RESEARCH CONFERENCENO CLASSES R 18 Apr TBA.

WEEK FIFTEEN T 23 Apr TBA. R 25 Apr

ENG/LING SENIOR SEMINAR CONFERENCENO CLASS

WEEK SIXTEEN T 30 Apr TBA. R 2 May TBA.

FINAL EXAM PERIOD 9:30-11:20 M 6 MAY PORTFOLIOS DUE and BRUNCH POTLUCK?