Betty Fussell To Teach Food Writing Workshop In Mexico In July 2009

Distinguished food critic and cultural historian Betty Fussell returns to Mexico this summer to teach Word of Mouth, a food writing workshop that overlaps our Summer Feast in the Art of Mexican Cooking.
Geared to writers who cook and cooks who write, the weeklong workshop will be held in Tepoztln, one of Mexico's official "magic villages," from July 3rd-100h.

Fussell's workshop will convene every morning for three hours while Summer Feast participants take hands-on cooking classes with village women. Word of Mouth participants will work both sides of the table, observing prep and process, then joining the cooks for their main meal of the day. Menus will range from such traditional favorites as moles and tamales to the sophisticated contemporary dishes for which Cocinar is known, including a special array of original desserts.

Afternoons are free for writing, reporting, conducting interviews and revision, as well as for exploring! the cultural attractions of the village. Individual writing conferences with Ms. Fussell are scheduled ad hoc throughout the week.

This workshop offers an ideal format for those with an interest in food journalism, memoirs, essays, restaurant reviews, farm to table essays, cultural histories or cookbooks, as well as anyone hoping to break into the field of food writing. The focus is on Mexican cuisine, and applicants are encouraged to plan projects that take full advantage of this immersion in authentic village culinary life.

Enrollment in Word of Mouth is limited to twelve participants. A brief writing sample is required. Registration is also open for the Summer Feast. Please see our website for application guidelines and details: www.cocinarmexicano.com.

Shakespeare scholar, memoirist, nationally known expert on food systems, food policy and the history of corn, Betty Fussell is the author of eleven books, including the award-winning Story of ! Corn and, most recently, Raising Steaks: The Life and Times o! f Americ an Beef. Her essays on food, travel and the stage have appeared in The New York Times, The New Yorker, Vogue, Saveur, Gourmet, Bon Appetit, Connoisseur, More, Lears, Food Arts, Metropolitan Home, and Gastronomica. She has taught at Columbia University and at the Greenbrier in West Virginia. She has just been inducted into the James Beard Foundation's Who's Who in Food and Beverage.