From recipes to memoir: the evolution of food writing
What was once a distinct category – the recipe book – has long since expanded into travelogue, autobiography and memoir. Claudia Roden, Sumayya Usmani and journalist and food writer Tim Hayward discuss food writing, with chair Polly Russell.
Claudia Roden was born and brought up in Cairo, educated in Paris and in London, where she has lived for many years. Widely admired as both a great cook and a fine writer, she has written classic works on Middle Eastern food and Mediterranean cookery including The Book of Jewish Food and The Food of Spain.
Sumayya Usmani is a Pakistani-born food writer, broadcaster and cookery teacher. Five years ago, Sumayya quit her 12 year City law career to follow her passion for sharing the flavours of her homeland and is now the author of two award-winning and award nominated cookbooks, Summers Under The Tamarind Tree and Mountain Berries and Dessert Spice. Her writing reminisces about food and memories growing up in Pakistan, and advocates cooking by 'andaza', (sensory and estimation cooking), which is how she learnt to cook from her mother and grandmothers.
Tim Hayward is a writer, broadcaster, restaurateur and unrepentant food geek. He writes a column and critiques restaurants for the Financial Times and his features have appeared in the Guardian, Observer Food Monthly, Delicious, Olive, Waitrose Food Illustrated and Saveur, amongst others.
Image: Front cover of Beeton's Every-day Cookery and Housekeeping Book, etc. by Isabella Mary Beeton
|Name:||Writing About Food: Claudia Roden, Sumayya Usmani and Tim Hayward|
The British Library
96 Euston Road
Show Map How to get to the Library
Full Price: £15.00
Senior 60+: £12.00
Registered Unemployed: £10.00
Under 18: £10.00
Friend of the British Library: £10.00
|Enquiries:||+44 (0)1937 546546