Until 50 years ago, food writing was considered “frothy,” a second cousin to “serious” essays and memoirs. Today top- notch writers—many of them Jewish—now mix exquisite prose with food memories to create stories about human hunger, in all its manifestations, as a way of understanding their lives. In fact, few  literary experiences are more delicious than  stories that evoke the power of the senses and the pleasure of a memorable meal. Or a knish.

We shall explore the food essays and memoirs of M.F.K. Fisher (the grande dame of serious food writing) and skip a few decades to the writings of Ruth Reichl, Anthony Bourdain, Patricia Volk, Boris Fishman, and others. (Lecture, discussion, analysis) 

CLICK HERE for class reading material. In order to fully enjoy this delightful course, we enthusiastically recommend your reading all of the material prior to the first day of class. 

Please come prepared to discuss an enduringly pleasant food memory. Details!

 Please come prepared to share an enduringly bad/traumatic food memory. Details!

Facilitator: Sally Stich, a 30-year member of B'nai Havurah , spent her 35 year career as a freelance magazine and newspaper writer .She wrote for publications including TIME, Ladies Home Journal, Parents, This Old House, Parade, as well as having a variety of regular columns at the Denver Post over a 15 year period. She also taught writing at the University of Colorado, Denver. In retirement, she teaches at the Academy of Lifelong Learning and recently coordinated a literary conference at DU honoring former professor, John Williams, author of the critically acclaimed novel STONER.She is a member if B'nai's Friday Book Group.

Please register below. Indicate if you plan to join us in person or via Zoom. Zoom access information will be provided upon registration.