First group, to be workshopped Tuesday, pieces to be posted by blogs no later than Monday at 5 p.m.:
Katherine
Emma
Mallika
Colleen
Suyeon
Second group, to be workshopped Thursday, pieces to be posted by blogs no later than Tuesday at 5 p.m.:
Marie
Jordan
McKenna
Clare
Thursday, May 8, 2014
Thursday, May 1, 2014
Reading Assignment for Sixth Week Tuesday
Read this from this week's New York Times by Mark Bittman, who arguably holds the contemporary title for high priest of food writing.
Also from this week, check out Pete Wells's review of Cagen in the East Village and Ristorante Morini on the Upper East Side. His scathing review of Guy Fieri's then new Times Square restaurant made all kinds of headlines in 2012. Let's talk about that, too.
Even though his stint was short as the food critic for the New York Times, we're going to take a look at some of Sam Sifton's work:
Because the Fat Lady has to Eat
Osteria Morini
Il Matto
Kenmare, which gets zero stars
Sifton on how to eat for a living and stay healthy doing it
Sifton's My Life in Food
Round One Q&A
Round Two
Round Three
Round Four
and just for fun, To Catch a Critic
And a little from the West Coast, Los Angeles, to be exact:
Jonathan Gold takes on a food court
Jonathan Gold swoons for this joint
A different kind of review from the L.A. Times
How about from a European food critic?
Advice to a 10-year-old aspiring food critic
And just for kicks, let's let Twitter (and HuffPo) show us who's important in the world of restaurant criticism
Meander through the pieces, play around, and discover what piques your interest. Make sure to read for craft--pick apart what each critic is up to in his/her reviews and how they go about achieving their effects for better or for worse. Learn from them. We'll discuss what makes a review a review and what separates a bad review from a mediocre review from a fantastic review.
Above all, enjoy!
Also from this week, check out Pete Wells's review of Cagen in the East Village and Ristorante Morini on the Upper East Side. His scathing review of Guy Fieri's then new Times Square restaurant made all kinds of headlines in 2012. Let's talk about that, too.
Even though his stint was short as the food critic for the New York Times, we're going to take a look at some of Sam Sifton's work:
Because the Fat Lady has to Eat
Osteria Morini
Il Matto
Kenmare, which gets zero stars
Sifton on how to eat for a living and stay healthy doing it
Sifton's My Life in Food
Round One Q&A
Round Two
Round Three
Round Four
and just for fun, To Catch a Critic
And a little from the West Coast, Los Angeles, to be exact:
Jonathan Gold takes on a food court
Jonathan Gold swoons for this joint
A different kind of review from the L.A. Times
How about from a European food critic?
Advice to a 10-year-old aspiring food critic
And just for kicks, let's let Twitter (and HuffPo) show us who's important in the world of restaurant criticism
Meander through the pieces, play around, and discover what piques your interest. Make sure to read for craft--pick apart what each critic is up to in his/her reviews and how they go about achieving their effects for better or for worse. Learn from them. We'll discuss what makes a review a review and what separates a bad review from a mediocre review from a fantastic review.
Above all, enjoy!
Your next assignment in three parts
Your restaurant review assignment has three parts.
1. The assumptions, expectations and anticipation: 500 words
Choose a restaurant to review. Choose a restaurant that serves food that represents a “vivid entryway into another culture” for you (Long 1), and that may be a kind of travel or border crossing for you personally. Write a blog post of 500 words or more evaluating your expectations of and assumptions about the experience. What personal experiences or baggage from the past influence what you think will happen in terms of the dining experience? What are your worries or concerns, hopes and desires for the meal? Reference any pertinent readings (including CYOA, classmates’ blog posts, more formal readings for the course, etc.) and conversations (in class or online via blogs) in this informal, conversational essay. Post to your blog BEFORE you go to the restaurant. The audience for this piece is, indeed, this class. (Also, rather than post a list of restaurants in the area, I'm going to let you do a little reporting on that, and we can brainstorm in class as well.)
2. The review: 1000 words
Using the restaurant reviews we're reading for Tuesday as a model, write a well-reasoned and –argued, structurally sound, utterly readable if not downright entertaining review of the restaurant you chose.
In terms of PROCESS, do background research on the restaurant and the cuisine, take notes (and maybe photos) during the meal, think long and hard about what you have to say about the experience (both the food and the place/ambiance), find a place (aka “The But”) on the pan-to-rave continuum where you stand, start to develop the thesis, the main points you’ll argue to support “The But.”
With regard to ORGANIZING/WRITING, make sure your piece has clear elements: thesis, point of view, an effective lead, evidence to support your claims, a conclusion that leaves a lasting impression, etc.). Also, provide perspective/context/background/research and analysis. Build your case and do it as artfully and appropriately for your intended audience as you can. (We'll talk more about the elements of a good review in class next week.)
Choose an intended publication and state it before the lead of your piece.
3. The evaluation
I will give you this part of the assignment after workshop. Don’t worry about it. It will be pleasant and informal and written for the class on your blog, much as the first part of the assignment.
1. The assumptions, expectations and anticipation: 500 words
Choose a restaurant to review. Choose a restaurant that serves food that represents a “vivid entryway into another culture” for you (Long 1), and that may be a kind of travel or border crossing for you personally. Write a blog post of 500 words or more evaluating your expectations of and assumptions about the experience. What personal experiences or baggage from the past influence what you think will happen in terms of the dining experience? What are your worries or concerns, hopes and desires for the meal? Reference any pertinent readings (including CYOA, classmates’ blog posts, more formal readings for the course, etc.) and conversations (in class or online via blogs) in this informal, conversational essay. Post to your blog BEFORE you go to the restaurant. The audience for this piece is, indeed, this class. (Also, rather than post a list of restaurants in the area, I'm going to let you do a little reporting on that, and we can brainstorm in class as well.)
2. The review: 1000 words
Using the restaurant reviews we're reading for Tuesday as a model, write a well-reasoned and –argued, structurally sound, utterly readable if not downright entertaining review of the restaurant you chose.
In terms of PROCESS, do background research on the restaurant and the cuisine, take notes (and maybe photos) during the meal, think long and hard about what you have to say about the experience (both the food and the place/ambiance), find a place (aka “The But”) on the pan-to-rave continuum where you stand, start to develop the thesis, the main points you’ll argue to support “The But.”
With regard to ORGANIZING/WRITING, make sure your piece has clear elements: thesis, point of view, an effective lead, evidence to support your claims, a conclusion that leaves a lasting impression, etc.). Also, provide perspective/context/background/research and analysis. Build your case and do it as artfully and appropriately for your intended audience as you can. (We'll talk more about the elements of a good review in class next week.)
Choose an intended publication and state it before the lead of your piece.
3. The evaluation
I will give you this part of the assignment after workshop. Don’t worry about it. It will be pleasant and informal and written for the class on your blog, much as the first part of the assignment.
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