Culinaria

Farha Bano Ternikar is director of Gender, Women and Sexuality Studies at Le Moyne College. She is the author of Intersectionality in the Muslim South Asian-American Middle Class: Lifestyle Consumption Beyond Halal and Hijab. Janaka B. Lewis is Associate Dean of Curriculum and Student Success and Professor of English at the University of North Carolina at Charlotte. She is the author of Light and Legacies: Stories of Black Girlhood and Liberation. Stephanie Y. Evans is Professor of Black Women's Studies in the Institute for Women's, Gender, and Sexuality Studies and Affiliate Faculty in the Department of African American Studies at Georgia State University. Her numerous books include Black Feminist Writing: A Practical Guide to Publishing Academic Books; Black Women's Yoga History: Memoirs of Inner Peace; and Black Women and Social Justice Education: Legacies and Lessons (coedited with Andrea D. Domingue and Tania D. Mitchell), all published by SUNY Press.

"We need this volume in the lexicon of food studies research and analysis. It challenges us to think differently—not just about food but about the connectedness of food. Food and wellness; food and social care; food and caste, religion, and apartheid; food, dance, and performance; food and modern language, media, and communication; food journalism; and food and the performances of joy. This is an exciting volume because it includes all these vantage points and an array of methods and methodologies to advance these narratives." — From the foreword by Psyche Williams-Forson"Feminist food studies has been dominated by Euro-, Anglo-, and white-centric scholarship. While this research has raised important issues about the meaning, materiality, and significance of food and gender, it has also often ignored or minimized the centrality of racial capitalism and empire. The essays in this volume reframe feminist food studies through transnational, Black, and women-of-color feminist knowledges. Building on the work of critical feminist food studies scholars, contributors not only center intersectionality and discussions of race, gender, nation, and subalternity but also establish food as an analytic for understanding power, agency, and resistance." — Jigna Desai, coeditor of Asian Americans in Dixie: Race and Migration in the South"An impressive and much-needed volume. Culinaria brings together scholars whose work seldom appears together to create dialogue within and across disciplines, perspectives, and global regions. When we give women of color room to write their own food stories, we gain rich new ways of knowing and doing food." — Willa Zhen, Culinary Institute of America

• ForewordPsyche Williams-ForsoenAcknowledgmentsIntroductionFarha Ternikar, Janaka B. Lewis, and Stephanie Y. EvansPart I. Transnational Feminist Foodways: Culinary Placemaking in the Global South1. Transnational Struggles and the Olfactory Politics of Food in South Africa Desiree Lewis2. International Year of Millets: Centering African Women Farmers' Food EthnographiesRejoice Mazvirevesa Chipuriro3. The Calorie in Mandate and Contemporary Palestine: Colonial Development, Debility Politics, and Women's Food work Ayah Abo-Basha4. A Tale of Shiro: A Gateway to Generational Gender and Class Trauma Tina Beyene5. Who Will Heat Up the Food? Middle-class Domesticity and Kitchen Work in Pakistan's Feminist Protests Khanum Shaikh6. "Makan Sampai Mati" (Eat to Death): A Malaysian Food Archive Azza Basarudin7. Eating Jewish in the Kingdom of Morocco: Jewish Cooking, Moroccan Cooking, and the Idea of Moroccan Jewish FoodBrittany Power8. "Whales and Seals and Caribou, Oh My!": Niqipiaq (Native Food), Food Sovereignty, and Community Resilience in Arctic Alaska Chie Sakakibara9. "Lost" Indian Recipes: Locating Caste in the Feminized Culinary ArchiveSucharita KanjilalPart II. Intersectional Feminism, Black Foodways, and Wellness 10. Culinary Clubs and the Cookbooks of Early Black Californians 1900-1936Hanna Garth11. Growing to Live: Black Women, Personal Wellness, and Food Justice Janaka B. Lewis12. Foodways, Feminisms, and AfrofuturityPatricia E. Clark13. The Poetics of Black Foodscapes: Black Women's Cultural Ways of Knowing and Doing FoodArmani Stewart14. Cooking to the Bone: How to Preserve the Marrow of Our Roots through Caretaking and Cultural Immersion for Jamaican WomenAmari Dawn PollardPart III. Immigrant Feminist Foodways: Culinary Placemaking in the Global North15. Catching Taste, Making Place: Foraging for Grasshoppers from Laos to Des MoinesPaolina Lu16. Queer Culinary Transmigrations: Nourishing Resistance and RenewalYamuna Sangarasivam17. What does Food sustain?: Family, Class, and Culture in South Asian Identity-MakingElora Halim Chowdhury18. Halal Biryani, Muslim American Women and ResistanceFarha Ternikar19. ¿Mangú dominicano o fufú de plátano? Displacement, flavor, and national cuisines Mónica B. Ocasio VegaAfterwordMeredith E. AbarcaList of ContributorsIndex