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JOHN CABOT UNIVERSITY

COURSE CODE: "CW/DJRN 326"
COURSE NAME: "Creative Writing Workshop: Food Writing"
SEMESTER & YEAR: Spring 2020
SYLLABUS

INSTRUCTOR: Alex Gregor
EMAIL: [email protected]
 HOURS: MW 11:30-12:45 PM
TOTAL NO. OF CONTACT HOURS: 45
CREDITS: 3
PREREQUISITES: Prerequisite: EN 110 with a grade of C or above
OFFICE HOURS:
COURSE DESCRIPTION:
Food Writing is an excellent way to explore identity—whether personal, cultural, or national. This creative writing workshop will examine Food Writing in its various professional forms including personal narratives, culinary memoir pieces, researched historical food articles, restaurant reviews, as well as cookbooks and recipes themselves. The Rome setting will also play a gastronomic role as both classroom and collateral textbook. Students should be prepared to visit local markets, restaurants, and locales around the city and come armed with a willingness to explore not only new foods and ingredients, but various subgenres of writing. In addition to eating and writing, reading will also be emphasized. Not only will students examine what is on “on the menu” or being written about today, but they will also gain a clearer understanding of the role of gastronomy in historical literary precedents. Classes will take the form of workshops offering instruction in the mechanics, research, drafting, and editing of professional food writing pieces with the goal of helping writers generate works of publishable quality while developing their particular style and voice.
SUMMARY OF COURSE CONTENT:

Classes move between traditional lectures, critical analysis and discussion of assigned readings and writing workshops with peer reviews, in-class writing exercises, and occasional class outings or field trips. Some assignments will also be designed for students to explore the culinary scene on their own time outside of class.

Readings will correspond to the specific subgenres and topics covered (food memoir, researched single ingredient pieces, food and travel essays, and so forth), and will help create a foundation for the writing assignments themselves. Assignments will often take students out of the classroom and will connect directly with the course objectives. 

Dedicated to the philosophy that all writing benefits from careful critique and thoughtful revision, the workshops will help students develop critical thinking and editorial skills, while fostering an aesthetic sensibility about their own writing, the writing of their peers, and ultimately a more thorough understanding of the various components of food writing.

 
LEARNING OUTCOMES:

1. At the conclusion of this course, students should be able to:

a.    Demonstrate an understanding of the genre of food writing—both as a reader and writer 

b.    Demonstrate the ability to effectively communicate complex ideas in writing

c.     Demonstrate the ability to effectively research and write a variety of pieces within the food writing genre

d.    Outline, draft, revise, and polish food writing features for newspaper, internet, and editorial queries

e.    To write grammatically correct and stylistically interesting essays and articles

2. Analytical and Intellectual Capacities:

a.    Confidently engage in written and oral discussion and debate

b.    Demonstrate the ability to understand and synthesize abstract concept and apply them to a variety of forms and in a variety of contexts


3. Presentation and Research Skills:

a.     Conduct academic and field research in accordance with requirements of the appropriate style forms (MLA and Chicago)

b.     Clearly and coherently present their work and ideas both orally and and in writing

c.     Participate in collaborative work both inside and outside the classroom
TEXTBOOK:
Book TitleAuthorPublisherISBN numberLibrary Call NumberCommentsFormatLocal BookstoreOnline Purchase
Secret Ingredients: The New Yorker Book of Food and DrinkRemnick, David, ed. Random HouseISBN 9780812976410 Available at the Almost Corner Bookshop   
Eating Words: A Norton Anthology of Food WritingGilbert, Sandra M.; Porter, Roger Jo; and Reichl, Ruth, Eds.NortonISBN-10 9780393335318 Available at Almost Corner Bookshop in Trastevere   
REQUIRED RESERVED READING:
NONE

RECOMMENDED RESERVED READING:
NONE
GRADING POLICY
-ASSESSMENT METHODS:
AssignmentGuidelinesWeight
Participation & Preparation Participation requires active engagement in the class -- e.g. having prepared for the lesson and contributing to discussions. 15%
Assigned Readings & HomeworkStudents will be assigned readings throughout the term and will be required to present their ideas in class about the works covered. Students will be expected to occasionally present their own “close readings of the text” or to lead a discussion of the text in question.10%
Peer Review & Conscientiousness of Offering CritiqueA large portion of the class will include "workshop" wherein you are responsible for written and oral critique of the work being generated by your colleagues. This is a crucial element of the class and will require as much organization, preparation, and participation as the writing of your own pieces.25%
Self-Editing & Process AnalysisOne of the most crucial elements of writing prose is learning how and when to approach the editing process. You will be taking your work through various drafts and this should be evident when you submit revised work, in particular the final portfolios. Some revised assignments may require you to write a "process analysis" noting the stages you worked through, the elements (strategies) you employed, and a statement about the "readiness" or level of polish you feel the particular draft embodies.10%
Writing Assignments & Revisions for Final PortfolioFour Professional Essays: Essay #1 will be a personal food memory (1500 words) Essay #2 will be a restaurant review, (1000 words) Essay #3 will be a single ingredient history and recipe (1200 words, two scholarly sources) Essay #4 will explore a journey or culture through the lens of food and eating (1800 words) Four Micro-Essays: These shorter assignments will be 50, 100, 300, and 500 words, such as those in guidebooks, newspapers, and text-boxes alongside feature articles. Essays will not receive a final letter grade until they are submitted as polished revisions in the final portfolios; NB that unless the original draft was submitted for workshop the revision will not be permitted in the final portfolio. 40%

-ASSESSMENT CRITERIA:
AWork of this quality directly addresses the question or problem raised and provides a coherent argument displaying an extensive knowledge of relevant information or content. This type of work demonstrates the ability to critically evaluate concepts and theory and has an element of novelty and originality. There is clear evidence of a significant amount of reading beyond that required for the course.
BThis is highly competent level of performance and directly addresses the question or problem raised.There is a demonstration of some ability to critically evaluatetheory and concepts and relate them to practice. Discussions reflect the student’s own arguments and are not simply a repetition of standard lecture andreference material. The work does not suffer from any major errors or omissions and provides evidence of reading beyond the required assignments.
CThis is an acceptable level of performance and provides answers that are clear but limited, reflecting the information offered in the lectures and reference readings.
DThis level of performances demonstrates that the student lacks a coherent grasp of the material.Important information is omitted and irrelevant points included.In effect, the student has barely done enough to persuade the instructor that s/he should not fail.
FThis work fails to show any knowledge or understanding of the issues raised in the question. Most of the material in the answer is irrelevant.
-ATTENDANCE REQUIREMENTS:
ATTENDANCE REQUIREMENTS AND EXAMINATION POLICY
You cannot make-up a major exam (midterm or final) without the permission of the Dean’s Office. The Dean’s Office will grant such permission only when the absence was caused by a serious impediment, such as a documented illness, hospitalization or death in the immediate family (in which you must attend the funeral) or other situations of similar gravity. Absences due to other meaningful conflicts, such as job interviews, family celebrations, travel difficulties, student misunderstandings or personal convenience, will not be excused. Students who will be absent from a major exam must notify the Dean’s Office prior to that exam. Absences from class due to the observance of a religious holiday will normally be excused. Individual students who will have to miss class to observe a religious holiday should notify the instructor by the end of the Add/Drop period to make prior arrangements for making up any work that will be missed. 
ACADEMIC HONESTY
As stated in the university catalog, any student who commits an act of academic dishonesty will receive a failing grade on the work in which the dishonesty occurred. In addition, acts of academic dishonesty, irrespective of the weight of the assignment, may result in the student receiving a failing grade in the course. Instances of academic dishonesty will be reported to the Dean of Academic Affairs. A student who is reported twice for academic dishonesty is subject to summary dismissal from the University. In such a case, the Academic Council will then make a recommendation to the President, who will make the final decision.
STUDENTS WITH LEARNING OR OTHER DISABILITIES
John Cabot University does not discriminate on the basis of disability or handicap. Students with approved accommodations must inform their professors at the beginning of the term. Please see the website for the complete policy.
SCHEDULE

Week 1: Introduction to Course

  1. Review Syllabus, Schedule & Course Materials

  2. In-Class Writing: Food Memory Essay

  • Readings Assigned in Class

Week 2: Food as Identity

  1. Discussion

  2. Discussion

  • Readings Assigned in Class

Week 3: Food as Identity

  1. In-Class Writing: Close Reading

  2. Discussion

  • Readings Assigned in Class

Week 4: Food as Identity

  1. Second Draft of Food Memory Essay Due

  2. Workshop

  • Readings Assigned in Class

Week 5: Dining as Experience

  1. Final Draft of Food Memory Essay Due

  2. Discussion

  • Readings Assigned in Class

Week 6: Dining as Experience

  1. In-Class Writing: Close Reading

  2. Discussion

  • Readings Assigned in Class

Week 7: Dining as Experience

  1. First Draft of Restaurant Review Due

  2. Workshop

  • Readings Assigned in Class

Week 8: Ingredients & Recipes as Historical Texts

  1. Final Draft of Restaurant Review Due

  2. Discussion

  • Readings Assigned in Class

Week 9: Ingredients & Recipes as Historical Texts

  1. In-Class Writing: Close Reading

  2. Discussion

  • Readings Assigned in Class

Week 10: Ingredients & Recipes as Historical Texts

  1. First Draft of Single Ingredient History & Recipe

  2. Workshop

  • Readings Assigned in Class

Week 11: Cuisine as Cultural Text

  1. Discussion

  • Readings Assigned in Class

Week 12: Cuisine as Cultural Text

  1. In-Class Writing: Close Reading

  2. Discussion

  • Readings Assigned in Class

Week 13: Cuisine as Cultural Text

  1. First Draft of Exploring a Journey or Culture Through the Lens of Food Due

  2. Workshop

  • Readings Assigned in Class

Week 14: Workshop

  1. Final Draft of Exploring a Journey or Culture Through the Lens of Food Due

  2. Workshop

Week 15: Final Exam

  1. Final Exam Due