NOODS 101: MILLENNIALS, LANGUAGE, INFLUENCE with CAREY POLIS

NOODS 101 will meet on two consecutive Tuesday evenings (May 6th and May 13th) from 6:30-8pm at Bold Fork Books

ABOUT THE CLASS

A two-session class that will explore how a younger generation (but... not that young anymore) is influencing cooking language, recipe writing, and home cooking in general. What does the culinary world gain and what does it lose in how millennials talk about food both online and in cookbooks?

We’ll look at a range of writing styles and “personal brand presences” to see how much language makes a difference when it comes to “selling” recipes and expertise in general.

For the first session, we'll focus on cookbook language while the second session will focus on short- and long-form narrative food writing. Both sessions will explore a range of digital presences and platforms as well. After these two classes, we'll come to a greater understanding about how voice, tone, and word choice affect (or... don't!) the success of many popular food experts and personalities.

Sample Texts: More Is More (Molly Baz), Cook As Your Are (Ruby Tandoh), Let's Eat (Dan Pelosi), Start Here (Sohla El-Waylly), Korean American (Eric Kim)

ABOUT THE INSTRUCTOR

CAREY POLIS has worked in food media for nearly 20 years as a writer and editor at Bon Appétit, The Kitchn, The James Beard Foundation, The Washington Post, and more. She's currently an editorial consultant for several food brands and the author of the “Cheese, Book, Restaurant, Thing” newsletter on Substack.