How Critically Acclaimed Debut Novelist & Food Journo Catherine Kurtz Writes
From The Writer Files: Writing, Productivity, Creativity, and Neuroscience by Kelton Reid
June 12, 2026 · 43 min
About this episode
Catherine Kurtz discusses her debut novel, food writing, and her experiences in the culinary arts.
Critically acclaimed debut novelist and food writer, Catherine Kurtz, spoke with us about art school, painting life, judging the International Chocolate Awards, and her delicious first book FEAST. Catherine Kurtz is a multidisciplinarian known for her parallel careers in the visual arts, literature, and culinary criticism – including as a judge and educator in the field of chocolate tasting. She is a member of the Guild of Food Writers and a Grand Jury Member of the International Chocolate Awards. Her debut is, Feast, “for fans of Chocolat (show-co-lot, haha, i need this 😂) and Like Water for Chocolate,” and described as a historical novel set at the turn of the 20th century as one young woman navigates the wonders and perils of her remarkable gift: an astonishing sense of taste and smell. Alex Hay, author of The Housekeepers called it, “A beautiful book, vivid and delicious and alive—a story of escape and belonging and one woman's extraordinary gifts, unfolding its mysteries with care, brimming with feeling and stunning prose.” Catherine Kurtz is also a painter represented by The Redfern Gallery in London. Her journalism has been published in a variety of publications including…
People in this episode
Host: Kelton Reid
Guest: Catherine Kurtz
Topics covered
- debut novel
- food writing
- chocolate tasting
- art school
- culinary criticism
- historical fiction
Keywords
- Catherine Kurtz
- debut novelist
- food writer
- chocolate
- historical novel
- art school
- culinary criticism
Mentioned in this episode
Organizations: Guild of Food Writers, International Chocolate Awards, The Spectator’s Scoff, Harvest, ckbk, Celebrated Living
Books & works: FEAST, Chocolat, Like Water for Chocolate
Places: The Redfern Gallery
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