This is the final event in a two part series that explores the role food, food cultures and heritage ingredients play in transnational identities. This session will take the form of a cookery class led by Sumayya Usmani, through which the preparation of a variety of dishes, will be used to ignite collective conversations around food cultures, exchange, complex histories and how they impact cuisines and shape relationships to food. Sumayya’s focus will be the migratory nature of ingredients and dishes.
The event will begin with a demo-led cookery class, followed by a hands on cookery section with a talk and conversation throughout.
This event is part of the Race, Rights and Sovereignty series established as a partnership between the The Art School: GSA’s Students’ Association (GSASA) and The GSA Public Lecture Series, seeks to celebrate, challenge, inform and inspire the next generation of artists, designers and architects about race and empower them to have a creative voice.