Jan 242010
 

garrett-thumb-500xautoThanks to everyone brave enough to enter my sensuous writing contest, which ended a week ago tonight. It takes courage to post a piece of writing and to have it examined by all who read it. I appreciate the work of every single one of you, and found delightful writing in each.

I was swept away by evocative images from all over the world, including: the pudding-like consistency of ricotta, a spoon that smelled like the cedars of Lebanon, plump twists of pasta, rhythmic plunges and dips of a paddle, pebble-sized pieces of pork fat, almond meal as fine as sand, a pillow of hot dough burning through paper, the first burst of peach juice, a jade fringe of lettuce, chai in a fragile clay cup, soup the color of Georgia O’Keefe’s desert…I could go on and on, but why not read the samples yourself and find your own favorites?

To select the winner, I printed out the writing samples and highlighted Continue reading »

Jan 152010
 
Brook Burton of Foodwoolf

Brooke Burton of Foodwoolf puts her food writing chops to use.

Yesterday at breakfast here at Club Med Ixtapa Food Blogger Camp, I cast around for the perfect food on which to base a food writing exercise using all the senses.

(You remember which senses I mean, right? Let’s review:

  • Touch
  • Taste
  • Sound
  • Sight
  • Smell.)

Then I saw individual boxes of Kellogg’s Corn Pops at the cereal station. Perfect! They would trigger childhood memories, make us laugh, or inspire Continue reading »

Jan 072010
 

In the wee hours on Saturday, I’m taking off for the first Food Blogger Camp at Club Med Ixtapa Pacific, Mexico. I’ll be teaching a class on Writing with the Senses, and looking for a few good laughs if people write over-the-top pornographic examples.

There might also be magical prose like this:

k7252-47  “The crust is as crunchy as a butter cookie, so brittle that it cracks audibly when you press it with your fork; grains of cinnamon sugar bounce off the Continue reading »