About Food Matters for Food Lovers
Food writer and commentator Mallika Basu will lead an immersive weekend of expert-led discussion and hands (and tastebuds)-on activities to offer a deeper understanding of food, health, the planet and storytelling through food. With very special guests including chef and cookbook author, Keshia Sakarah and Managing Editor of Good Food and Olive Magazine, Lulu Grimes.
Designed for food enthusiasts and writers who want to understand the broader context of food, this course will:
- explore the context of sustainable and responsible food systems, from production to consumption, and how our personal choices impact the world around us
- examine how the ways we talk and write about food, as well as build and promote food brands, can contribute to positive change for people, communities and society
- provide space, tools and expert tips for budding and established food writers to nourish their practice.
Whether you're passionate about food writing, ingredients or restaurants, deepening your knowledge in these areas helps shape a more inclusive, sustainable, tasty and tasteful future.
With tastings taking place on both days, please let us know of any allergies or dietary requirements as soon as you purchase your ticket by emailing adultlearning@bl.uk. Please contact us to discuss your accessibility requirements.
Your support
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More information
Course Programme
Day one, Saturday 10 May 2025 – Sustainable diets and the food system:
We’ll begin the day with an introduction to the Library and the extensive food-related areas of our collection. You’ll get to grips with using our services for your own research and writing, then dive into examining the food system and what planet-friendly eating looks like.
We’ll then take a visit to our exhibition, Unearthed: The Power of Gardening, to explore the connections between gardening, food, eating habits and environmental issues.
We end the day with a group challenge (and some teatime treats) to think about sustainable futures.
Day two, Sunday 11 May 2025 – Writing, publishing and communicating in food:
After reflecting on our first day, we’ll explore the art of storytelling with food and reflect on our own food memories before diving into other forms of food writing. From memoir to journalism, blogs and reviews, we’ll look at how different writers shape their food narratives.
After lunch we’ll be joined by special guests, cookbook author and chef, Keshia Sakarah, and Managing Editor of Good Food and Olive Magazines, Lulu Grimes for unique industry insights and Q&A.
We wrap up the day with a session on finding your own food voice, with tips and ideas to practice writing and creating your own tasty content.
Programme is subject to change.
About the tutor
Mallika Basu is a food writer, presenter and adviser in food, drink and hospitality. She is the author of two cookbooks: Miss Masala: Real Indian Cooking for Busy Living and Masala: Indian Cooking for Modern Living. Mallika writes Planet Friendlier features for Good Food Magazine, spice and flavour recipes and stories relating to food and culture for publications like Juggernaut, Waitrose Weekend, National Geographic and Borough Market. She also has an award-nominated newsletter In Good Taste on food, people and the planet. A former spice brand owner, Mallika is a finale judge for the Guild of Fine Food's Great Taste Awards, co-presents the awards ceremony and judges the ethical and sustainable category bursary annually. In the pandemic, Mallika created thought leadership on culture and diversity in food. She has a food sustainability qualification from University of Cambridge Institute of Sustainable Leadership.
About the Weekend
Previous knowledge or experience
None required.
Accessibility
Please email adultlearning@bl.uk to discuss your accessibility requirements.
Dietary requirements
This course involves multiple food tastings, and lunch is provided both days. Please let us know if you have any dietary requirements by emailing adultlearning@bl.uk
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