Tasting Displacement: Couscous and Culinary Citizenship in Maghrebi-French Diasporic Cinema

Durmelat, Sylvie

doi:10.1080/07409710.2015.1012007

Cited by 4 publications

(2 citation statements)

References 9 publications

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“…In particular, Wagda Marin's anthropological work explores the significance of couscous in the lives of Maghrebian migrants in France, revealing its historical roots and symbolic importance as a bridge between Maghrebian migrants and their cultural heritage . Other scholars, such as Sylvie Durmelat and Krista M. Guy, have also explored the role of Maghrebian food in expressing belonging, heritage, and identity highlighting the crucial role of food in the lives of Maghrebian migrants in France (Durmelat, 2015. Guy, 2010.…”

Section: Introductionmentioning

confidence: 99%

Türkiye'deki Mağrip Diasporasının Yemek ve Yemek Yolları: Kimlik, Aidiyet ve Bütünleşme

NAİRİ¹

2023

MOMENT

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The Maghrebian diaspora in Turkey is a significant and understudied population. This research investigates the role of food and foodways in expressing cultural identity, belonging, and integration for Maghrebian migrants residing in Turkey for more than a decade. Using a qualitative research methodology and semi-structured interviews with Tunisian, Algerian, Moroccan, and Libyan migrants, the study examines how food practices shape their sense of belonging and identity in Turkish society. The study finds that food serves as a tool for coping with homesickness, connecting with cultural heritage, and preserving memories of the past. It also reveals the importance of food practices in maintaining a sense of belonging to the broader society, including the family back home and the diasporic community in Turkey, and promoting cultural exchange between the Maghrebian community and Turkish society, thus facilitating the integration process. This study provides important insights into the ways in which food and foodways play a significant role in diaspora community formation and integration.

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Section: Introductionmentioning

confidence: 99%

Türkiye'deki Mağrip Diasporasının Yemek ve Yemek Yolları: Kimlik, Aidiyet ve Bütünleşme

NAİRİ¹

2023

MOMENT

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“…In the Mediterranean African countries, especially Algeria and Morocco, flour made from acorns was used in times of food shortage as a substitute for wheat and other grains in the production of bread, cake and pastries [ 34 , 71 , 72 ]. In the Algerian region of Chenoua, acorn flour, in particular, was used for the preparation of taâm oubeloout (acorn-based couscous), especially during the French colonial period [ 73 ].…”

Section: Introductionmentioning

confidence: 99%

Food Security beyond Cereals: A Cross-Geographical Comparative Study on Acorn Bread Heritage in the Mediterranean and the Middle East

Zocchi

Bondioli

Hosseini

et al. 2022

Foods

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This article aims to contribute to the limited literature on traditional gastronomic knowledge concerning acorn-based bread by ethnographically documenting the ingredients, preparation techniques and consumption practices of baked goods made from acorn seeds and flour that are still used today or at least still present in living memory. A qualitative comparative case method was adopted, and ethnographic data were gathered from 67 people in six selected Mediterranean, Central Asian and Middle Eastern countries. The analysis highlighted distinct trajectories in the development of acorn-based bread, showing some differences in terms of ingredients, preparation techniques and baking methods in the two cultural and geographical macro-regions. By exploring the evolution of the alimentary role of acorn bread in the past century, our findings also support the hypothesis that the product, at least during the last two centuries, has mostly been used as a famine food. By acknowledging the cultural importance of acorn fruits and acorn-based products, this study suggests that the rediscovery of acorn-based products and associated traditional knowledge may foster the sustainable development of rural and marginal regions in the Mediterranean, Middle East and Central Asia. This could help to reinforce the resilience of local communities and thus increase food security. Furthermore, reassessing acorns as a foodstuff may aid in developing innovative products in line with emerging trends in the food sector, which is looking for new non-cereal-based bakery products and other novel culinary applications.

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‘Le Riz d’Indochine’ at the French table: representations of food, race and the Vietnamese in a colonial-era board game

Collins

2020

Modern & Contemporary France

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When the repas gastronomique des Français was deemed worthy of a place on UNESCO's Representative List of Intangible Cultural Heritage in 2010, the decision was hailed as a triumph for cultural diversity. Yet, culinary traditions in France remain persistently rooted in legacies of colonialism that are invisible to many. With this in mind, this article examines the enduring symbolic power of French cuisine alongside colonial notions of race through an analysis of the tropes and procedures of a 1932 board game doubling as an advertisement for 'Indochinese Rice' in France. I argue that just as French citizens learned from the game to incorporate rice into their daily eating habits, they also learned how to integrate visibly racialized Vietnamese people into the national body politic. For not only are citizens 'buying into' the colonial project with the help of this piece of publicity, the board game actively teaches racist colonial ideologies. Building on extant analyses of colonial ephemera, this article considers how notions of 'race' and racism against the Vietnamese were learned by French citizens through food, and how that racialized understanding would influence the reception and assimilation of the Vietnamese in France in the 20 th and 21 st centuries. RÉSUMÉ Quand le repas gastronomique des Français a été jugé digne d'une place sur la Liste représentative du patrimoine culturel immatériel de l'humanité de l'Unesco en 2010, la décision a été acclamée comme un triomphe de la diversité culturelle. Pourtant les traditions culinaires en France demeurent obstinément ancrées dans l'héritage du colonialisme de façon souvent invisible. A cet égard, cet article examine la puissance symbolique tenace de la cuisine française à travers les notions coloniales de la 'race' en analysant les tropes et les procédures d'un jeu de l'oie de 1932 qui est également une publicité pour 'le riz d'Indochine' en France. Je soutiens qu'en même temps que les citoyens français apprenaient à incorporer le riz dans leurs habitudes alimentaires quotidiennes grâce au jeu de l'oie, ils apprenaient également comment intégrer les Vietnamiens qui sont visiblement racisés dans le corps politique national. Car les citoyens ont non seulement 'investis' dans le projet colonial à l'aide de cette publicité, le jeu de l'oie employait une approche active pour enseigner des idéologies du racisme colonial.

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Tasting Displacement: Couscous and Culinary Citizenship in Maghrebi-French Diasporic Cinema

Cited by 4 publications

References 9 publications

Türkiye'deki Mağrip Diasporasının Yemek ve Yemek Yolları: Kimlik, Aidiyet ve Bütünleşme

Türkiye'deki Mağrip Diasporasının Yemek ve Yemek Yolları: Kimlik, Aidiyet ve Bütünleşme

Food Security beyond Cereals: A Cross-Geographical Comparative Study on Acorn Bread Heritage in the Mediterranean and the Middle East

‘Le Riz d’Indochine’ at the French table: representations of food, race and the Vietnamese in a colonial-era board game

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