Location: Online Course
Tuition: $30
Course Instructor(s): Mele Martinez
In this creative writing lecture, reflection on food memories will introduce participants to storytelling that engages the senses. Examining some tools of the craft used by food writers will help us share personal stories to savor!
Course Format
Masterclasses are a newer feature of the SBS Community Classroom Program. Masterclasses are taught by an expert instructor as a one-time workshop-style class. The class will be interactive according to the subject matter and students will get the opportunity for Q&A with the instructor(s).
Attendance & Participation
Savoring Story: Writing our Food Memories Masterclass is one course from the three-part Agave Heritage Festival Series. You have the option to participate in any of the three separate courses (Savoring Story: Writing our Food Memories, Agave: The Cultural History of Food and Power in Mesoamerica, Global Movements for Food Sovereignty) or save on tuition by attending the whole series. This bundling option is available at the time of registration. This course is limited to 30 participants.
Tuition
$30 per masterclass or $100 for the full series. By registering for the full series, participants will have access to a special VIP Agave Heritage Festival kick off reception on April 18th 2024. Additionally, SBS Community Classroom participants will have access to special discounted rates for Agave Heritage Festival events https://www.agaveheritagefestival.com/
Refunds
Refunds are available. They must be requested at least 48 hours before the start of the class. Individuals who register for the Masterclass bundle and need to arrange for cancelation and/or refund, please contact Stephanie Noriega at communitymatters@arizona.edu. A $10 administrative fee for each cancellation will apply.
Registration
Online registration for this course will open December 18, 2023 at 10 AM. After registration, participants will receive a receipt of registration. Subsequently, participants will receive class instructions 1 week before the start of the course.