What is food writing? How do you choose a topic? How do you find food stories in non-food things? How do other areas of interest overlap with food writing? This workshop by published author Julia Skinner will cover these questions and more to guide you through writing your book about food.
About Julia: Julia Skinner, PhD, is an award-winning food writer and culinary business owner, writing coach, fermentation educator, and food historian. Her latest book, Our Fermented Lives, won a silver Nautilus medal and earned her the title of Finalist for both Georgia Author of the Year and the IACP Cookbook Awards. Skinner is currently working on her next two books, The Essential Food Preserving Handbook and The Fermentation Oracle. Skinner is the owner of Root, Atlanta's fermentation and food history company, which offers classes, consulting, research services, and a food-focused newsletter. She has a PhD in Library & Information Science, a graduate certificate in Book Art and Book History from the University of Iowa Center for the Book, and lives between Atlanta, GA and Cork, Ireland.
Social: @bookishjulia/@rootkitchens/@yourrootsandbranches
TAGS: | Food & Nutrition | Author Visit |
Main Library Telephone: 770-781-9840
Automated Telephone Renewals: 770-781-9865
