Upcoming Kundiman Events:
Food and Memory
with Mayukh Sen
Sunday, June 5th
1:00 PM–4:00 PM ET
“Tie food to feeling above all else. Food writing…has potential to do more than stimulate a reader’s appetite, though it took me years to understand this. Rather, what a person eats can reveal a great deal about the world that shaped them, what values they hold close, and who they are.”
— Mayukh Sen, LitHub, “Mayukh Sen on Writing About Food—With Feeling”
Though an essential component of food writing involves describing, well, the food—its, taste, texture, and presentation—in this one-day workshop, we will learn how to go beyond engaging with food as an object, instead of tying it to emotion. The most natural way to accomplish this, especially if you're totally new to food writing, is to excavate a food memory that lives inside you. Students will discuss and dissect exemplary food writing and then start to generate their own personal essays.
eligibility:
This craft class is open to all writers of color. The non-refundable tuition fee is $50. This class will be held over Zoom. There is one scholarship spot available, and the applications are open through May 13th.
Registration for this class is now closed.
FACULTY:
Mayukh Sen is the author of Taste Makers: Seven Immigrant Women Who Revolutionized Food in America (W.W. Norton & Company, 2021). He is currently working on his second book, a biography of the Indian-born Old Hollywood actress Merle Oberon, which will also be published by W.W. Norton & Company around 2025. He has won a James Beard Award and IACP Award for his food writing, and his work has been anthologized in two editions of The Best American Food Writing. He teaches food writing at Columbia University’s Creative Writing program and lives in Brooklyn.