Date: September 6, 2022

Time: 5.30 pm - 7.30 pm

Duration: 6 Weeks

Level: Beginner | Emerging |

Cost: €165 (€150 Members)

All Irish Writers Centre remote courses take place on Irish Standard Time (GMT)

Course Summary:

When is a dinner more than a dinner? When it’s also a lens through which to see a world, a framework within which to consider ideas and relationships, even a platform from which to advocate for justice. When we write personal essays about food and drink, we are also telling the stories of our lives, and the lives of others. This is a creative nonfiction course, appropriate for essayists, memoirists, journalists— any writer who has ever considered the meaning of a meal.

Course Outline:

In this six-week course, we will read and discuss works by Ciaran Carson, Fuchsia Dunlop, E.R. Murray, Colson Whitehead and others, which, taken together, convey some sense of the breadth, depth, and creative range possible in writing about food and drink. Workshop discussions of students’ writing will be at the core of our two-hour sessions.

Course Outcomes:

Students will write one short piece (300-500 words) and one longer essay (1200-2000 words), each with a dish, a drink, a dining experience, or another food memory at its heart.

Rosie Schaap is the author of Drinking with Men: A Memoir and Becoming a Sommelier. From 2011 to 2017, she was a columnist for The New York Times Magazine. Her essays appear in anthologies including Eat Joy: Stories & Comfort Food from 31 Celebrated Writers and the revised edition of Goodbye to All That: Writers on Loving and Leaving New York, and she was a finalist for an International Association of Culinary Professionals award in the personal essay category. A native New Yorker, she lives on the Antrim Coast and holds an MA in creative writing from Queen’s University Belfast.