Chestertown, MD — The Rose O'Neill Literary House's "Literature of the Fact"—a special series of lectures on the diverse varieties of the art of nonfiction—explores the art of culinary prose with Amanda Hesser, former food editor of The New York Times, on Friday, November 14, at 4 p.m.
"Food Lit with Amanda Hesser" will be a special afternoon of readings, conversation and freshly made treats from Hesser's recipes.
Hesser is the author of the award-winning books The Cook and the Gardener, Cooking for Mr. Latte and Eat, Memory. A Pennsylvania native, she graduated from Bentley College before traveling to Europe to immerse herself in the study of fine cooking. With a grant from Les Dames d'Escoffier, she worked in bakeries and restaurants in Germany, Switzerland, Italy and France.
She spent two years in France, where she worked for Anne Willan, the founder of l'Ecole de Cuisine la Varenne. It was during this time that Hesser's writings started appearing in newspapers and magazines, including The Washington Post. After finishing her first book in 1997, Hesser was hired as a food reporter for The New York Times.
Her work has appeared in numerous collections, including Women Who Eat, Best Food Writing, Alone in the Kitchen with an Eggplant and the 50th anniversary edition of M.F.K. Fisher's The Art of Eating (2004).
The Rose O'Neill Literary House, which underwent an extensive restoration and renovation last spring, is known far and wide as the hub of Washington College's writing community. For nearly 25 years it has served as the venue for co-curricular activities that bring together students and faculty with visiting writers, scholars, editors and other literary artists; theWashington Post dubbed it "the Carnegie Hall of literary readings."
"Literature of the Fact" continues through November, presenting "Rock Lit with Dan Kennedy" on November 20. Admission is free and open to the public. For more information, call 410/778-7899 or visit lithouse.washcoll.edu.
November 2, 2008