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hosted by Culinary Anthropologist
The Secret Kitchen is the monthly Culinary Anthropologist supperclub that has been running since January 2010. For this special Moroccan Secret Kitchen Anna is collaborating with fellow food anthropologist Katharina Graf.
Minced meat pastries (kefta briwat)
with cucumber & thyme cocktails and carrot & peach juice
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Freshly baked bread (batbout) with lentil & tomato dip (shlada bel âadiss),
aubergine salad (zâalouk), green pepper salad (taktouka) and olives
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Thrice-steamed couscous with lamb in sweet onion, raisin and almond sauce (tfaya),
served with buttermilk (lben)
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Sesame & aniseed butter cookies (ghriba), almond pastries (mhancha)
and date & honey pastries (briwat bet timar) with fresh fruit
Moroccan mint tea and spiced coffee
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For Katharina cooking, eating and thinking about food go hand in hand. Initially a geographer by training, during her repeated stays in Morocco she fell in love with its cuisine and was struck by food’s centrality to social life. After moving to London to study anthropology at the School of Oriental and African Studies, she returned to Morocco to carry out extensive field research in Marrakech’s homes and kitchens. Katharina is currently writing and cooking up her doctoral dissertation.
Katharina will not only be bringing her Marrakech recipes and culinary talents to this Secret Kitchen but also her anthropological insights. Each course will be introduced with a short commentary covering the practices and flavours of cooking in Morocco, and its relationship to the seasons, religion and tourism, among other things.
