Katharina Graf is a research fellow at the Institute of Cultural Anthropology and European Ethnology at Goethe University Frankfurt in Germany.

“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

• List of IllustrationsPrefaceThis chapter is available Open Access with funding from Goethe University Frankfurt and the Johanna Quandt Young Academy @ GoetheAcknowledgmentsNotes on TransliterationIntroduction: Food and Families in the MakingThis chapter is available Open Access with funding from Goethe University Frankfurt and the Johanna Quandt Young Academy @ GoetheInterlude 1. KneadingChapter 1. Taste Knowledge: Cooking with Six SensesInterlude 2. CookingThis chapter is available Open Access with funding from Goethe University Frankfurt and the Johanna Quandt Young Academy @ GoetheChapter 2. Participant Perception: Learning to CookThis chapter is available Open Access with funding from Goethe University Frankfurt and the Johanna Quandt Young Academy @ GoetheInterlude 3. BrewingChapter 3. Culinary Connectivity: Negotiating Womanhood and Family MealsInterlude 4. ProvisioningChapter 4. Beldi Foodways: Situating Food QualityInterlude 5. TastingChapter 5. Cereal Citizens: ‘Bread Does Not Come from a Store’Conclusion: Moroccans in the MakingGlossaryReferencesIndex

Katharina Graf is a research fellow at the Institute of Cultural Anthropology and European Ethnology at Goethe University Frankfurt in Germany.

“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

• List of IllustrationsPrefaceThis chapter is available Open Access with funding from Goethe University Frankfurt and the Johanna Quandt Young Academy @ GoetheAcknowledgmentsNotes on TransliterationIntroduction: Food and Families in the MakingThis chapter is available Open Access with funding from Goethe University Frankfurt and the Johanna Quandt Young Academy @ GoetheInterlude 1. KneadingChapter 1. Taste Knowledge: Cooking with Six SensesInterlude 2. CookingThis chapter is available Open Access with funding from Goethe University Frankfurt and the Johanna Quandt Young Academy @ GoetheChapter 2. Participant Perception: Learning to CookThis chapter is available Open Access with funding from Goethe University Frankfurt and the Johanna Quandt Young Academy @ GoetheInterlude 3. BrewingChapter 3. Culinary Connectivity: Negotiating Womanhood and Family MealsInterlude 4. ProvisioningChapter 4. Beldi Foodways: Situating Food QualityInterlude 5. TastingChapter 5. Cereal Citizens: ‘Bread Does Not Come from a Store’Conclusion: Moroccans in the MakingGlossaryReferencesIndex

Katharina Graf is a research fellow at the Institute of Cultural Anthropology and European Ethnology at Goethe University Frankfurt in Germany.

“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

• List of IllustrationsPrefaceThis chapter is available Open Access with funding from Goethe University Frankfurt and the Johanna Quandt Young Academy @ GoetheAcknowledgmentsNotes on TransliterationIntroduction: Food and Families in the MakingThis chapter is available Open Access with funding from Goethe University Frankfurt and the Johanna Quandt Young Academy @ GoetheInterlude 1. KneadingChapter 1. Taste Knowledge: Cooking with Six SensesInterlude 2. CookingThis chapter is available Open Access with funding from Goethe University Frankfurt and the Johanna Quandt Young Academy @ GoetheChapter 2. Participant Perception: Learning to CookThis chapter is available Open Access with funding from Goethe University Frankfurt and the Johanna Quandt Young Academy @ GoetheInterlude 3. BrewingChapter 3. Culinary Connectivity: Negotiating Womanhood and Family MealsInterlude 4. ProvisioningChapter 4. Beldi Foodways: Situating Food QualityInterlude 5. TastingChapter 5. Cereal Citizens: ‘Bread Does Not Come from a Store’Conclusion: Moroccans in the MakingGlossaryReferencesIndex