Foodies at Baruch won’t want to miss this event!
Join us for a delicious and in-person writing workshop with this semester’s Harman Fellow, food writer Eric Kim. Kim is currently a staff writer for the New York Times and regularly has recipes featured in NYT Cooking. Many of these recipes call upon his Korean-American background, and the fusion between both cultures. Oftentimes they feature backstories, sometimes historical, sometimes personal, but always written in a style that is wonderfully unreserved and engaging.
Kim has also worked as a contributing editor at Saveur, a digital manager at Food Network, a teacher of writing and literature at Columbia and as a senior editor at Food52.
While working at Food52, he won over readers with his column “Table For One”, a series of pieces all focused on the joy and catharsis of dining alone. His writing has been featured in The Washington Post and Bon Appétit, and his debut cookbook, Korean American: Food That Tastes Like Home is scheduled for release in March 2022. Kim is our first Harman Fellow food writer.
Click here for a taste of his work.
Reserve your spot ASAP! Email email@example.com
*Seating limited at 20*