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id	eprints-36787
recordtype	eprints
institution	SOAS, University of London
collection	SOAS Research Online
language	English
language_search	English
topic	GN Anthropology
description	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.
format	Journal Article
author	Graf, Katharina
author_facet	Graf, Katharina
authorStr	Graf, Katharina
author_letter	Graf, Katharina
title	Taste knowledge: couscous and the cook's six senses
publisher	Wiley
publishDate	2022
url	https://eprints.soas.ac.uk/36787/