Culinaria
Women of Color Rewriting Our Food Stories
Will be published approx. on 1. September 2026
Book
Hardback
320 pages
979-8-8558-0904-6 (ISBN)
Description
A dynamic collective contribution to the field of critical feminist food studies.
Over the last two decades, feminist food studies has grown significantly. Culinaria carves out new lines of intersectional and transnational analysis in this evolving field. In nineteen original essays, contributors from across the continental United States to South Africa and Pakistan show how gender, race, class, geography, and religion all shape the ways women use food. At once deeply personal and political, the stories here reflect on questions of community making, displacement, home, and loss, continually revealing food finding, making, consuming, and sharing to be a complex, culturally nuanced praxis. With a foreword by Psyche Williams-Forson and an afterword by Meredith E. Abarca, Culinaria will appeal to students and scholars of food studies, women's and gender studies, ethnic studies, and more.
Over the last two decades, feminist food studies has grown significantly. Culinaria carves out new lines of intersectional and transnational analysis in this evolving field. In nineteen original essays, contributors from across the continental United States to South Africa and Pakistan show how gender, race, class, geography, and religion all shape the ways women use food. At once deeply personal and political, the stories here reflect on questions of community making, displacement, home, and loss, continually revealing food finding, making, consuming, and sharing to be a complex, culturally nuanced praxis. With a foreword by Psyche Williams-Forson and an afterword by Meredith E. Abarca, Culinaria will appeal to students and scholars of food studies, women's and gender studies, ethnic studies, and more.
Reviews / Votes
"We need this volume in the lexicon of food studies research and analysis. It challenges us to think differently-not just about food but about the connectedness of food. Food and wellness; food and social care; food and caste, religion, and apartheid; food, dance, and performance; food and modern language, media, and communication; food journalism; and food and the performances of joy. This is an exciting volume because it includes all these vantage points and an array of methods and methodologies to advance these narratives." - From the foreword by Psyche Williams-Forson"Feminist food studies has been dominated by Euro-, Anglo-, and white-centric scholarship. While this research has raised important issues about the meaning, materiality, and significance of food and gender, it has also often ignored or minimized the centrality of racial capitalism and empire. The essays in this volume reframe feminist food studies through transnational, Black, and women-of-color feminist knowledges. Building on the work of critical feminist food studies scholars, contributors not only center intersectionality and discussions of race, gender, nation, and subalternity but also establish food as an analytic for understanding power, agency, and resistance." - Jigna Desai, coeditor of Asian Americans in Dixie: Race and Migration in the South
"An impressive and much-needed volume. Culinaria brings together scholars whose work seldom appears together to create dialogue within and across disciplines, perspectives, and global regions. When we give women of color room to write their own food stories, we gain rich new ways of knowing and doing food." - Willa Zhen, Culinary Institute of America
More details
Series
Language
English
Place of publication
Albany, NY
United States
Target group
College/higher education
US School Grade: From College Freshman to College Graduate Student
Product notice
Laminated cover
Illustrations
8 Figures
Dimensions
Height: 229 mm
Width: 153 mm
Thickness: 17 mm
Weight
432 gr
ISBN-13
979-8-8558-0904-6 (9798855809046)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Persons
Farha Bano Ternikar is director of Gender, Women and Sexuality Studies at Le Moyne College. She is the author of Intersectionality in the Muslim South Asian-American Middle Class: Lifestyle Consumption Beyond Halal and Hijab. Janaka B. Lewis is Associate Dean of Curriculum and Student Success and Professor of English at the University of North Carolina at Charlotte. She is the author of Light and Legacies: Stories of Black Girlhood and Liberation. Stephanie Y. Evans is Professor of Black Women's Studies in the Institute for Women's, Gender, and Sexuality Studies and Affiliate Faculty in the Department of African American Studies at Georgia State University. Her numerous books include Black Feminist Writing: A Practical Guide to Publishing Academic Books; Black Women's Yoga History: Memoirs of Inner Peace; and Black Women and Social Justice Education: Legacies and Lessons (coedited with Andrea D. Domingue and Tania D. Mitchell), all published by SUNY Press.
Content
Foreword
Psyche Williams-Forsoen
Acknowledgments
Introduction
Farha Ternikar, Janaka B. Lewis, and Stephanie Y. Evans
Part I. Transnational Feminist Foodways: Culinary Placemaking in the Global South
1. Transnational Struggles and the Olfactory Politics of Food in South Africa
Desiree Lewis
2. International Year of Millets: Centering African Women Farmers' Food Ethnographies
Rejoice Mazvirevesa Chipuriro
3. The Calorie in Mandate and Contemporary Palestine: Colonial Development, Debility Politics, and Women's Food work
Ayah Abo-Basha
4. A Tale of Shiro: A Gateway to Generational Gender and Class Trauma
Tina Beyene
5. Who Will Heat Up the Food? Middle-class Domesticity and Kitchen Work in Pakistan's Feminist Protests
Khanum Shaikh
6. "Hidup Untuk Makan Atau Makan Untuk Hidup?" (Live to Eat or Eat to Live?): Gendered Feeding Practices in a Malaysian Food Archive
Azza Basarudin
7. Eating Jewish in the Kingdom of Morocco: Jewish Cooking, Moroccan Cooking, and the Idea of Moroccan Jewish Food
Brittany Power
8. "Whales and Seals and Caribou, Oh My!": Niqipiaq (Native Food), Food Sovereignty, and Community Resilience in Arctic Alaska
Chie Sakakibara
9. "Lost" Indian Recipes: Locating Caste in the Feminized Culinary Archive
Sucharita Kanjilal
Part II. Intersectional Feminism, Black Foodways, and Wellness
10. Culinary Clubs and the Cookbooks of Early Black Californians 1900-1936
Hanna Garth
11. Growing to Live: Black Women, Personal Wellness, and Food Justice
Janaka B. Lewis
12. Foodways, Feminisms, and Afrofuturity
Patricia E. Clark
13. The Poetics of Black Foodscapes: Black Women's Cultural Ways of Knowing and Doing Food
Armani Stewart
14. Cooking to the Bone: How to Preserve the Marrow of Our Roots through Caretaking and Cultural Immersion for Jamaican Women
Amari Dawn Pollard
Part III. Immigrant Feminist Foodways: Culinary Placemaking in the Global North
15. Catching Taste, Making Place: Foraging for Grasshoppers from Laos to Des Moines
Paolina Lu
16. Queer Culinary Transmigrations: Nourishing Resistance and Renewal
Yamuna Sangarasivam
17. What does Food sustain?: Family, Class, and Culture in South Asian Identity-Making
Elora Halim Chowdhury
18. Halal Biryani, Muslim American Women and Resistance
Farha Ternikar
19. ?Mangu dominicano o fufu de platano? Displacement, flavor, and national cuisines
Monica B. Ocasio Vega
Afterword
Meredith E. Abarca
List of Contributors
Index
Psyche Williams-Forsoen
Acknowledgments
Introduction
Farha Ternikar, Janaka B. Lewis, and Stephanie Y. Evans
Part I. Transnational Feminist Foodways: Culinary Placemaking in the Global South
1. Transnational Struggles and the Olfactory Politics of Food in South Africa
Desiree Lewis
2. International Year of Millets: Centering African Women Farmers' Food Ethnographies
Rejoice Mazvirevesa Chipuriro
3. The Calorie in Mandate and Contemporary Palestine: Colonial Development, Debility Politics, and Women's Food work
Ayah Abo-Basha
4. A Tale of Shiro: A Gateway to Generational Gender and Class Trauma
Tina Beyene
5. Who Will Heat Up the Food? Middle-class Domesticity and Kitchen Work in Pakistan's Feminist Protests
Khanum Shaikh
6. "Hidup Untuk Makan Atau Makan Untuk Hidup?" (Live to Eat or Eat to Live?): Gendered Feeding Practices in a Malaysian Food Archive
Azza Basarudin
7. Eating Jewish in the Kingdom of Morocco: Jewish Cooking, Moroccan Cooking, and the Idea of Moroccan Jewish Food
Brittany Power
8. "Whales and Seals and Caribou, Oh My!": Niqipiaq (Native Food), Food Sovereignty, and Community Resilience in Arctic Alaska
Chie Sakakibara
9. "Lost" Indian Recipes: Locating Caste in the Feminized Culinary Archive
Sucharita Kanjilal
Part II. Intersectional Feminism, Black Foodways, and Wellness
10. Culinary Clubs and the Cookbooks of Early Black Californians 1900-1936
Hanna Garth
11. Growing to Live: Black Women, Personal Wellness, and Food Justice
Janaka B. Lewis
12. Foodways, Feminisms, and Afrofuturity
Patricia E. Clark
13. The Poetics of Black Foodscapes: Black Women's Cultural Ways of Knowing and Doing Food
Armani Stewart
14. Cooking to the Bone: How to Preserve the Marrow of Our Roots through Caretaking and Cultural Immersion for Jamaican Women
Amari Dawn Pollard
Part III. Immigrant Feminist Foodways: Culinary Placemaking in the Global North
15. Catching Taste, Making Place: Foraging for Grasshoppers from Laos to Des Moines
Paolina Lu
16. Queer Culinary Transmigrations: Nourishing Resistance and Renewal
Yamuna Sangarasivam
17. What does Food sustain?: Family, Class, and Culture in South Asian Identity-Making
Elora Halim Chowdhury
18. Halal Biryani, Muslim American Women and Resistance
Farha Ternikar
19. ?Mangu dominicano o fufu de platano? Displacement, flavor, and national cuisines
Monica B. Ocasio Vega
Afterword
Meredith E. Abarca
List of Contributors
Index