Food Memory Journal: Document Flavors and Recipes
Materials and What We Will Do in This Course
A course by user7092178 surname7092178 , Creative Writer and Food Educator
Joined May 2021
Turn culinary experiences into unique stories by exploring creative techniques to make your own food-themed memory journal
Joined May 2021
About the video: Materials and What We Will Do in This Course
Overview
“The course project will be a 6 to 10-page flavour memory journal entry with words, photos, and anything else you want to add. Here, I will show you how to mine your memories with various ideas in mind for the project. ”
In this video lesson user7092178 surname7092178 addresses the topic: Materials and What We Will Do in This Course, 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
“Materials and What We Will Do in This Course In this lesson, we will go through the materials we're going to use and I will give you some details about what we're doing in my final project. For the final project, you will create a six-to-ten-page diary entry for your flavour memory journal. Whether it's with photographs, words and whatever else you want to add to it. For this, we're going to create a list of different ideas for our journal through our creative writing gym. We're going to create a mind map of feelings, visuals and flavours that we're going to use to create and write our memo...”
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
A course by user7092178 surname7092178
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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