Creative Food Writing: Recipes, Research and Reminiscences (7/19/21-7/22/21)


In this class, facilitated by Jane Levi, students will spend a week thinking, talking, and writing about food, as well as learning about different styles and genres of food writing.

Dates: Monday-Thursday, 7/19/21-7/22/21
Time: 9 – 11 am (PT) // 12 – 2 pm (ET)
Ages: 9-14

This camp is now closed for registration. Please see our other camps listed here.

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In this class, facilitated by Jane Levi, students will spend a week thinking, talking, and writing about food, as well as learning about different styles and genres of food writing. We will examine and write about recipes, ingredients, meals, and dining experiences from many different angles. As we work through exercises on recipe development, headnotes, memoir, reviewing, and food history, each student will start to build a portfolio of food-writing samples as a beginning of a broader project–whether a family recipe book, a piece of creative writing or memoir told through the lens of food, or a narrative essay about an experience or the history and culture of a foodstuff.

Students will learn about how food writers develop, test and write recipes that work, how they research and enliven historical research to make their food writing richer and more nourishing, how to review a meal or a recipe, and the different styles of food writing that make readers engaged, excited–and hungry for more! We will read samples, engage in group and individual exercises, and test one another’s recipes. In the last session, we will feast together on the work we have produced and invite some established food writers to join us and give feedback on our work.

Before the course, students should choose a favorite ingredient, meal or specific dish/recipe that they want to focus on. We will work on that item from every angle during the course, as well as sharing our own choices with other students. Ideally, students should let the instructors know at least one week in advance what their choice is, and should ensure that they have the ingredients for their own recipe and another assigned on hand during the week of the course.

Minimum enrollment: 6
Maximum enrollment: 20
Should minimum enrollment not be met, we will contact you to offer a refund or other learning experience in exchange.

Cancellation Policy: Refunds will be given for cancellations requested two weeks or more in advance of camp. For cancellation requests received less than two weeks before camp, you will receive credit towards another camp or learning experience.

Stone Soup and Society of Young Inklings are both nonprofit organizations, and part of our collaborative mission is to celebrate the full, vibrant diversity of youth writers’ voices and stories.

To apply for a scholarship, visit this link.
To donate in support of scholarships, visit this link.

Jane Levi is a member of the Children’s Art Foundation board and Managing Editor of Stone Soup. She is also a food historian. She holds a PhD from King’s College London, in the UK, and a master’s degree from University of Adelaide in Australia. She is the co-founder of Edible Utopia, a residential art and food growing project at Somerset House, London, and has recently published her first co-authored work, Food, Politics & Society: Social Theory and the Modern Food System (University of California Press 2019).

Jane teaches at the university level, runs multi-age practical workshops as part of Edible Utopia, and has taught several sessions of the Stone Soup Writing Workshop. She works with Stone Soup contributors and interns on projects, contest judging, writing prompt writing, and more, and she loves working with young people.