For the fourth year in a row, students in Michael Moskwa's Introduction to Food Writing class have taken home more than just a grade: their favorite pieces from the term have been collected into a colorful magazine. The finished magazine
(1MB PDF) covers everything from the secret history of Jamaican salted
fish to restaurant reviews, chef interviews and even poetry about food.
The printed version is distributed to all the contributors and in
limited quantities around campus. Says Moskwa, "[This issue] is a reflection of the work of some very talented students whose writing never ceased to impress me. I'm convinced that we will be seeing some of these students on the national stage in the future, as each [of them] pursue their career dreams with passion." "Introduction to Food Writing" provides students with an opportunity to concentrate on food writing for cookbooks, magazines, newspapers and the web. Students are introduced to the protocol for getting published while learning how to develop and compose food stories and restaurant reviews. Subjects taught include interview techniques, query letters and tailoring food articles to various publications.