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Graf, Katharina (2022) 'Taste knowledge: couscous and the cook's six senses.' Journal of the Royal Anthropological Institute, 28 (2). pp. 577-594.

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Abstract

In this article, I explore how cooking knowledge is constituted and show that a sense of taste is central to it. Drawing on the thick description of domestic couscous preparation in Marrakech, Morocco, I treat taste both as a multisensory form of knowing that includes a sixth sense, temporality, and as a broader set of values that inform everyday food preparation. The notion of taste knowledge highlights that there is much more to a cook's knowledge than the act of cooking, and that food and the broader environment play an active part in it. Importantly, taste knowledge only fully emerges as an activity in which past, present, and future experiences are evaluated against material and social changes. Finally, taste knowledge shows that phenomenologically inspired research allows an understanding of broader cultural, economic, and political processes and how these shape, and are shaped by, the work of low-income, yet highly knowledgeable, women.

Item Type: Journal Article
SOAS Departments & Centres: School Research Centres > SOAS Food Studies Centre
Departments and Subunits > Department of Anthropology & Sociology
Subjects: G Geography. Anthropology. Recreation > GN Anthropology
ISSN: 13590987
DOI (Digital Object Identifier): https://doi.org/10.1111/1467-9655.13708
Date Deposited: 10 Mar 2022 14:28
URI: https://eprints.soas.ac.uk/id/eprint/36787
Funders: Other, Other

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