Food Writing: Experiencing the Self and World Anew

Fri 26 July 2024 - Sun 28 July 2024
Tutors / Angela Hui & Rebecca May Johnson
Course Fee / From £275 - £375 per person
Genres / Food WritingNon-Fiction
Language / English

Join us for this weekend course where you’ll learn to add spice, flavour, and substance to your writing. During the course, you’ll explore different forms of food writing– from memoir to cookbook, from newsletters to journalism. You’ll be encouraged to consider how the food we cook, the ways we prepare it along with the ways we share and eat it, shape who we are and our relationships with the people and the world around us. The tutors, award-winning authors and food writers, Angela Hui and Rebecca May Johnson will discuss how the kitchen can be transformed from a domestic space to an intellectual and creative pursuit. From the rituals that surround making a meal, the personal or communal enjoyment which follows, and the intricate dynamics and politics found around any dinner table, the tutors will support you in exploring cooking and food writing as a means of experiencing the self and the world anew. You’ll leave the weekend with a freshly seasoned approach to your writing and an appetite to take your cooking and writing to new places.

Tutors

Angela Hui

Angela Hui is an award-winning journalist, editor and author of Takeaway: Stories from a Childhood Behind the Counter (Orion, 2022). Her work has been published in The Guardian, Financial Times, HuffPost, Independent, Lonely Planet, Refinery29, The Times and, Vice, among others. She was the former food and drink editor at Time Out and editor at REKKI. Currently, she's freelance. 

 

Rebecca May Johnson

Rebecca May Johnson is a writer. Small Fires, An Epic in the Kitchen (Pushkin Press, 2022) is her first book and was shortlisted for Foyles Nonfiction Book of the Year in 2022. Rebecca's work has appeared in Granta, Daunt Books, Financial Times Magazine, and Times Literary Supplement, among others. She is an editor at trailblazing food writing publication Vittles and holds a PhD in contemporary literature. 

 

 

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