Food Memory Journal: Document Flavors and Recipes
The Second Story: Learning to Cook through Conversation
A course by Sumayya Usmani , Creative Writer and Food Educator
About the video: The Second Story: Learning to Cook through Conversation
Overview
“For the second entry of the journal, I will focus on the theme of cooking through conversation. You will see how I insert some dialogue in this text to reflect the conversations I listened to when I was younger.”
In this video lesson Sumayya Usmani addresses the topic: The Second Story: Learning to Cook through Conversation, which is part of the Domestika online course: Food Memory Journal: Document Flavors and Recipes. Turn culinary experiences into unique stories by exploring creative techniques to make your own food-themed memory journal.
Partial transcription of the video
“The Second Story: Learning to Cook through Conversation In this lesson, I'm going to write my second story, and this story is about learning to cook in conversation. My idea for this was to put in some dialog and actually explain how I learned to cook, which was listening to my family members talk about cooking and not really teaching me recipes. That's how I'm going to break it down. Also, I've decided to put two different conversations within the story. One is going to be a general one about learning by listening to my grandmother and my mom talk and the other one is about the rules of co...”
This transcript is automatically generated, so it may contain mistakes.
Course summary for: Food Memory Journal: Document Flavors and Recipes
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Category
Culinary, Writing -
Areas
Creative Writing, Non-Fiction Writing, Sketchbook
Sumayya Usmani
A course by Sumayya Usmani
Born in Karachi, Pakistan, award-winning creative writer and food educator, Sumayya Usmani, spent her early childhood travelling the world with her parents. She explored various cultures, countries, ingredients, and cuisines and watched in wonder as her mother lovingly prepared meals. Later, when the family settled back in Karachi, Sumayya observed grandmothers and aunts cooking with ‘andaza’ - an Urdu word for using instinct and estimation. These experiences created Sumayya’s strong foundations and connections to cooking and in her adulthood she found she could cook by simply following her own intuition and senses.
Sumayya went on to practice law for 12 years in London and Pakistan. However, in 2012 she quit law in pursuit of her passion; food writing and teaching. Now based in Glasgow, her life-long love for writing, along with her natural flair, has led her to publish award-winning cookbooks. Her latest book is a food memoir, and ventures further into creative writing, which has won the Scottish Book Trust’s Next Chapter Award in 2021. Sumayya regularly appears at multiple book festivals such as the Edinburgh Book Festival, she has written for and appeared in numerous publications including in The New York Times, The Guardian, and on BBC Food, amongst others. She’s a guest speaker on many podcasts and a regular on BBC Radio. Sumayya also hosts cooking classes, and is a committee member of the Guild of Food Writers.
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