Full 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.
Contents
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. "Makan Sampai Mati" (Eat to Death): 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. ¿Mangú dominicano o fufú de plátano? Displacement, flavor, and national cuisines
Mónica B. Ocasio Vega
Afterword
Meredith E. Abarca
List of Contributors
Index
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