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Being Moroccan abroad. Objects and culinary practices in women subjectivation

Elsa Mescoli
  • CEDEM - Centre d’études de l’ethnicité et des migrations, LASC - Laboratoire d’anthropologie sociale et culturelle, Université de Liège, Faculté des Sciences Sociales, Place des orateurs 3 (Quartier Agora), bât. 31, #24, 4000 Liège - Belgique
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Published Online: 2017-11-14 | DOI: https://doi.org/10.1515/irsr-2017-0002


The definition of the self is a complex process which unfolds in everyday life though the use of objects and the performance of practices. Among others, food and culinary objects and practices contribute to the material foundation of subjectivation. Starting from De Certeau’s analysis of everyday life (1984) and adopting Warnier’s praxeological approach to subjectivation, our article aims at studying how two Moroccan women living in Milan’s suburbs make themselves through the materiality of food and related practices in a migration context. They move in peculiar ways among the constraints imposed both by the new local context and the country of origin food cultures. Through everyday food practices, women define a proper Moroccan “style” (Gell, 1998) made of diverse life stories as well as of an embodied collective memory anchored to materiality; they witness of different manners of being Moroccan, and of being it abroad.

Keywords: Food; migration; material culture; Morocco; Italy; subjectivation


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About the article

Received: 2016-02-01

Accepted: 2016-12-20

Published Online: 2017-11-14

Published in Print: 2017-05-24

Citation Information: International Review of Social Research, Volume 7, Issue 1, Pages 5–12, ISSN (Online) 2069-8534, DOI: https://doi.org/10.1515/irsr-2017-0002.

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© 2017. This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License. BY-NC-ND 4.0

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