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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.
“An important contribution to the growing ethnographic literature on cooking and social life, Graf’s Food and Families in the Making stands out for its careful analysis and evocation of the senses (beyond just five), and for its well-developed autoethnography of learning cooking. A must-read for those interested in the social production of taste and in the most up-to-date approaches to sensory ethnography.” • David Sutton Southern Illinois University
“Though the idea for the book looks simple at first, the message is complex and incredibly important… (it) contributes to many fields of study – women's studies, North African studies, ethnography and autoethnography, but also political economy of neoliberal regimes in the Global South.” • Katja Žvan Elliott, Slovene Ministry of Foreign Affairs
“I loved it. I really enjoyed reading it. In terms of books about food, I think the author gives one of the best accounts of learning with your body; learning gradually; learning through failing.” • Anne Meneley, Trent University
Katharina Graf is a research fellow at the Institute of Cultural Anthropology and European Ethnology at Goethe University Frankfurt in Germany.
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