This course will explore creative food writing across a number of genres. Throughout the semester, we will ask the question: who is writing, what is their relationship to food (growing it, cooking it, eating it), and how can food be used as a narrative lens? We will read food journalism, personal essays, humor, cookbook excerpts, blogs, philosophy and poetry. The course will be evenly divided between close, critical reading and discussion of various food writers' work, and experimenting with several forms of food writing ourselves. Students will write several short pieces and choose one longer piece to develop over the course of the semester. Students will workshop one another's work in class on a rotating weekly basis. Visiting lecturers will lead discussions of their particular lenses on food, its potency in various cultural contexts, and help us explore food's power as a narrative tool. Readings will include selections by writers such as Calvin Trillin, MFK Fisher, Joseph Mitchell, John T. Edge, Zora Neale Hurston, Wendell Berry, Robert Farrar Capon and Octavio Paz.