Is there such a thing as culinary appropriation in a field that relies on sharing?
Our panel discuss food and cross cultural exchange, and explore ‘crossroads cooking’, which draws inspiration from cuisines all over the world. Featuring Michelin-starred chef Ivan Brehm of Nouri in Singapore and food writer Sumayya Usmani. Chaired by Jill Norman.
Ivan Brehm leads the team at Nouri in Singapore. He has worked at some of the best restaurants in the world including Per Se in New York, Mugaritz in the Basque Country, and The Fat Duck in Bray. With a mixed heritage of Italian, German, Russian, Spanish, Lebanese, Syrian and Brazilian, Ivan has developed a cuisine as eclectic as his own lineage. Sumayya Usmani is a Pakistani-born food writer, educator and broadcaster. She is 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. Sumayya is also the founder of Kaleyard, Glasgow’s first social enterprise cook school. Food Season supported by KitchenAid
Image: Ivan Brehm, Sauce Communications 2019
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Reserve tickets at this website2019-04-02 19:00 2019-04-02 19:00 Europe/London Crossroads Cooking Is there such a thing as culinary appropriation in a field that relies on sharing? https://www.ianvisits.co.uk/calendar/2019/04/02/crossroads-cooking-195352 The British Library,96 Euston Road, London,London,London