Food Memory Journal: Document Flavors and Recipes
The Third Story: Nani Mummy’s Rice Pudding
A course by Sumayya Usmani , Creative Writer and Food Educator
About the video: The Third Story: Nani Mummy’s Rice Pudding
Overview
“Finally, for my third entry, I will talk about my grandmother cooking her rice pudding and the comfort it conjures up. To do this, I will use both the actual recipe as well as photographs, an envelope, and sketches.”
In this video lesson Sumayya Usmani addresses the topic: The Third Story: Nani Mummy’s Rice Pudding, 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 Third Story: Nani Mummy's Rice Pudding In this lesson, I'm going to create the third and final story for my journal entry. This is about my Nani Mummy's rice pudding. What I had planned for this was to put a recipe on one side and then some notes on the other side with photographs that remind me of my grandmother. I also thought of putting an envelope with spices and photographs and maybe sticking a few spices on to the page or beneath the recipe. I thought it would be a different way of presenting this particular entry. Let me just write a bit of the narrative that's going to be in her...”
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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