Abstract
Based on ethnographic data, derived from Iranian migrants, in central England, this chapter examines women's domestic food-work, from a health perspective, and considers how ethnic identity may be variably performed through specific food consumption practices. ‘Bastard chicken’ and ‘ghormeh-sabzi’ serve as metaphors, representing British (perceived to be under-developed) and Iranian (highly elaborated) cuisines, and as vehicles allowing play around the notions of positive and harmful incorporation. I contend that, through the selective application of sophisticated Iranian cooking techniques, these women are able to positively transform the (inherently dangerous) food they serve to their families, to ensure their good health and maintain their identities.
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