Food Writing / Cooking / Wine with Russ Parsons
La Letteratura Gastronomica / Cucina / Vino Con Russ Parsons
Want to improve your food writing? Long-time food editor of The Los Angeles Times, Russ Parsons has edited many of best-selling and most influential food writers of the last 30 years (including Julia Child, Ruth Reichl, Paula Wolfert and Thomas Keller). He’s also written to critically acclaimed books of his own, in addition to being a prize-winning columnist.
And now this member of the James Beard Foundation hall of fame would like to help you excel as well.
Whether you’re mostly digital and want to go to print, or print and want to go digital, Russ will teach you how to take a manuscript, polish it as smooth as river stones and take it all the way to the press and beyond. You’ll hear first-hand experiences of how the greats overcame their obstacles to produce seminal works that have sold millions of copies, remaining on the shelves for decades.
You’ll learn to balance both sides of the business, becoming both more stylistically savvy in your creativity and more commercially viable for higher earning.
And you’ll stay in an Italian castle for the week, cooking, making fresh local pasta from scratch nearly every meal. We’ll visit the markets in the village where you’ll polish your Italian too, so that by the end of the week you’ll be ordering everything yourself, useful skills for years to come.
On staff is a nationally-certified sommelier (here in Italy) and you’ll learn about the local grape varieties, and how to taste critically, never overspending on Italian wine again.
If this sounds like a chance to improve your writing with an industry insider, learn to cook the food of this very special part of the world, while staying in a Southern Italian castle, close enough to the Adriatic to smell it, then you’ve grasped the concepts completely.
The Logistics at a Glance.
Where: At the castle, an hour south of Lecce.
When: November 12th-17th, 2018. View Calendar or Book Classes
Where you sleep: at the castle. 95 € a single / 110 € a double
How much? 1995 € Euro. 500 € supplement (Russ’s European facial sculpting tonics ain’t cheap)
Best way to arrive, depart, maximise your time with us: Everything is spelled out in our Student Services. You’ll be given access about booking.
Who Thrives: Anyone who wants to improve his or her writing, but in a very warm and generous environment. Anyone that loves learning, eating and drinking. Good writing is good writing, and non-Americans shouldn’t be scared away from this course (you’re not likely to use ‘fanny pack’, in food writing anyway). It’s open to everyone, regardless of nation, past published content or how far along you are in a project.
Who Doesn’t: Those that are too important to read and consider the work of others. Those that don’t like to eat, drink or learn from others that are wrestling with the same issues.