Food and Families in the Making
Description
Even in the context of rapid material and social change in urban Morocco, women, and especially those from low-income households, continue to invest a lot of work in preparing good food for their families. Through the lens of domestic food preparation, this book looks at knowledge reproduction, how we know cooking and its role in the making of everyday family life. It also examines a political economy of cooking that situates Marrakchi women's lived experiences in the broader context of persisting poverty and food insecurity in Morocco.
More details
Other editions
Additional editions
Person
Katharina Graf is a research fellow at the Institute of Cultural Anthropology and European Ethnology at Goethe University Frankfurt in Germany.
Content
List of Illustrations
Preface
This chapter is available Open Access with funding from Goethe University Frankfurt and the Johanna Quandt Young Academy @ Goethe
Acknowledgments
Notes on Transliteration
Introduction: Food and Families in the Making
This chapter is available Open Access with funding from Goethe University Frankfurt and the Johanna Quandt Young Academy @ Goethe
Interlude 1. Kneading
Chapter 1. Taste Knowledge: Cooking with Six Senses
Interlude 2. Cooking
This chapter is available Open Access with funding from Goethe University Frankfurt and the Johanna Quandt Young Academy @ Goethe
Chapter 2. Participant Perception: Learning to Cook
This chapter is available Open Access with funding from Goethe University Frankfurt and the Johanna Quandt Young Academy @ Goethe
Interlude 3. Brewing
Chapter 3. Culinary Connectivity: Negotiating Womanhood and Family Meals
Interlude 4. Provisioning
Chapter 4. Beldi Foodways: Situating Food Quality
Interlude 5. Tasting
Chapter 5. Cereal Citizens: 'Bread Does Not Come from a Store'
Conclusion: Moroccans in the Making
Glossary
References
Index
