Saturday, March 14, 2015

"Messors, culinary & writing workshop..."

Messors 2015


May 15 - 24, 2015
10-day workshop
* Includes arrival and departure dates


Eating, cooking and documenting your journey into the culinary culture of Puglia
Altamura, Puglia, Italy

TRAVEL, FOOD, WRITING - Writing for Pleasure and Publication

Journalists Lucy Hyslop and Laura Kiniry will share their travel writing knowledge and experiences.
Workshops will explore:
  • the connection between food, history, culture & travel writing; 
  • ideas that will attract and hold readers; 
  • types of travel writing, from personal essays to focusing on a particular food;
  • how to publish a blog and/or write for publications;
  • culture, history and food's role in writing ;
  • how to record your thoughts – and audio files - in the field;
  • a snapshot guide to travel photography and podcasts or for the radio.

"The whole Mediterranean, the sculpture, the palms, the gold breads, the bearded heroes, the wine, the ideas, the ships, the moonlight, the winged gorgons, the bronze men, the philosophers--all of it seems to rise in the sour, pungent smell of these black olives between the teeth. A taste older than meat, older than wine. A taste as...old as cold water."
- Lawrence Durrell


Food is as much an exploration of the world and its people as it is a culinary journey—something that is especially evident in southern Italy. From its olive oil history, sheep and buffalo milk cheeses to the region's hardy durum and semolina wheat pastas, the cuisine of greater Puglia is intricately linked to its culture. During this 10-day workshop we will explore the region's vast food and cultural offerings though a combination of writing exercises, cooking and enjoying the area's unique culinary specialities, meeting the people who produce, prepare, and provide local food, lectures, and numerous excursions.

Tonio Creanza, Messors Founder and Director,  along with his colleagues of local farmers, cheese makers, shepherds, historians, restauranteurs, etc., will co-lead this workshop to track the Origins, Methods, and Myths of the Mediterranean Diet that is inclusive of lifestyle that promotes the practice of celebration and family meals. Tonio is a native of Puglia and grew up growing olives and working in the fields- he is the 6th generation of olive oil producers in his family. Tonio's professional  background is archaeology and art conservation and restoration. He has been running workshops for the past 20 years.

Southern Italy is a region of historical sights, scents, textures, and tastes where both culinary and literary inspiration abound. 

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