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Even in the context of rapid material and social change in urban Morocco, women, and especially those from a low-income household, 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 on 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 experience in the broader context of persisting poverty and food insecurity in Morocco.
“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
List of Illustrations
Preface
Acknowledgments
Notes on Transliteration
Introduction: Food and Families in the Making
Interlude 1. Kneading
Chapter 1. Taste Knowledge: Cooking with Six Senses
Interlude 2. Cooking
Chapter 2. Participant Perception: Learning to Cook
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