Food Writing Virtual Workshop: Preserving Heritage Recipes and Stories
Food is more than just sustenance—it’s a powerful expression of culture and identity, a way to connect with history, heritage, and people. This workshop is for both aspiring and seasoned writers who want to weave the rich stories of a region or community through the lens of food. Together, we’ll explore how to tell these stories with respect and authenticity, ensuring the voices and traditions behind each dish are honored and credited.
Instructors: Clarissa Wei and Hawa Hassan
Schedule: Sundays, October 13, 20, 27, and November 3, 11 AM – 1 PM EST
Format: 4 virtual sessions on Zoom. 1.5-hour lecture + 30-minutes Q&A
Included: Recorded sessions, PDF notes, homework assignments with feedback
Registered attendees will get an email on October 6 with class details and link.
Class Outline
Week 1: Understanding Heritage Food Stories
What we’ll cover:
Recipes as a means of cultural preservation
Defining what heritage recipes are versus recipes merely inspired by cultures
Why these stories are important
Who can tell these stories and how?
Week 2: Crafting A Compelling Narrative That Sells
What we’ll cover:
How to find a hook beyond food
Balancing “authenticity” with mainstream appeal
Breaking down a large topic into themes or chapters
Setting up building blocks: pantry and basic techniques
Week 3: Sourcing and Attribution
What we’ll cover:
How to source and choose recipes
How to reach out to interviewees
Research methodologies
The ethics of cultural representation and avoiding appropriation.
Proper citation of sources and contributors
Week 4: Recipe Development Practicum
What we’ll cover:
How to write an informative headnote
How to respectfully adapt a recipe
Anatomy of a recipe
Ingredients and substitutions
Cross-testing
Financial Aid:
We are offering two free spots for individuals in need of financial assistance. To be considered, please complete the application form here. The deadline to apply is October 1, and recipients will be notified via email by October 6
About Us:
Hawa Hassan, a James Beard award winner, is a culinary triple threat: dynamic chef, TV personality and entrepreneur. She's the founder of Basbaas Food Sauce, a line of condiments inspired by her home country of Somalia, a fast-growing brand that has been featured in Forbes, The New York Times, Eater and more. Her first cookbook-meets-travelogue, In Bibi's Kitchen, shares recipes and stories from grandmothers—or bibis—in eight African countries, bordering the Indian Ocean.
Clarissa Wei is a journalist and a James Beard-nominated cookbook author. Her debut, Made in Taiwan: Recipes and Stories From The Island Nation, was named a Best Cookbook of 2023 by The New York Times, San Francisco Chronicle, Los Angeles Times, Epicurious, Serious Eats, and Amazon. Her work has appeared in the New York Times, the New Yorker, and Foreign Policy, among other places. Her second cookbook is about postpartum recovery and will be published by Norton in 2026.