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Cooking Culture: Women's Culinary Agency and Everyday Creativity in Rural Mali

Name: Cooking Culture: Women's Culinary Agency and Everyday Creativity in Rural Mali
Brand: Zed Books
SKU: 9781350382459
Price: 126.99 USD
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Contributors:

Stephen Wooten

Publisher:

Zed Books

Binding:

Hardcover

Book Category:

Cooking, Social Science, History

Book Subcategory:

Regional & Cultural, Gender Studies, Africa

Book Topic:

African

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The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

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Specifications +

Release Date:

2024-11-14

ISBN 13:

9781350382459

Weight:

1.01 lbs

Size:

9.21 x 6.14 x 0.50 inches

Pages:

200

Mint Condition +

product description

Description

In this open access book, Stephen Wooten offers a holistic historical ethnography of cooking and female agency in West Africa, and of the broader cultural and historical significance of women's culinary agency.

Drawing on archaeological evidence, historical accounts, and extensive ethnographic research, Stephen Wooten documents and theorizes Malian women's culinary agency. He finds that their cooking not only transforms raw ingredients into cooked fare, providing essential physical nourishment, but also helps foster fundamental values, facilitate elemental family and community dynamics, and reproduce gender identities and relations. These findings shed light on the cultural productivity of cooking within a specific African context and foster a deeper appreciation for the significance of culinary dynamics more broadly. The study makes important contributions to the fields of African studies, anthropology, and "everyday studies".

The ebook editions of this book are available open access under a CC BY-NC-ND 4.0 licence on bloomsburycollections.com. Open access was funded by the Bloomsbury Open Collections Library Collective.

About the Author
Stephen Wooten is an associate professor in the Department of Global Studies at the University of Oregon, a member of the UO Center for African Studies, and Director of the UO Food Studies Program. A recipient of three Fulbright awards, he has published widely across edited collections and leading journals; he is an editorial board member of the journal Food, Culture & Society; he has edited one volume, Wari Matters: Ethnographic Explorations of Money in the Made World (2006); and he has published one monograph, The Art of Livelihood: Creating Expressive Agri-Culture in Rural Mali (2009). His research covers food and culture worldwide, but with a special focus on Africa.

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