Itching to write about food but don't know where to start?
I just got an alert that there are still a few spots left for Cocinar Mexicano, “a food writing intensive and cooking immersion” week in Tepoztlán, Mexico. Culinary historian and food writer Betty Fussell (“Raising Steaks,” “The Story of Corn,” “Masters of American Cookery,” plus innumerable articles) takes on the writing part of the workshop, while Magda Bogin, founder of Cocinar Mexicano, leads the cooking workshops with village women. Eight days, nine nights, Jan. 4 to 13 at Posada del Tepozteco in Tepoztlán. It's a beautiful spot, and a nice mix of writing workshop, cooking classes and reveling in the scene and scenery.