Medicines in the Kitchen: Gender Roles Shape Ethnobotanical Knowledge in Marrakshi Households

Abstract

Differences in gendered knowledge about plants are contingent on specific cultural domains. Yet the boundaries between these domains, for example food and medicine, are sometimes blurred, and it is unclear if and how gender plays a role in creating a continuum between them. Here, we present an in-depth evaluation of the links between gender, medicinal plant knowledge, and culinary culture in Marrakech, Morocco. We interviewed 30 women and 27 men with different socio-demographic characteristics and evaluated how gender and cooking frequency shape their food and medicinal plant knowledge. We documented 171 ethno-taxa used in Marrakshi households as food, medicine, or both, corresponding to 148 botanical taxa and three mixtures. While no clear differences appear in food plant knowledge by gender, women have a three-fold greater knowledge of medicinal plants, as well as plants with both uses as food and medicine. Women’s medicinal and food plant knowledge increases with their reported frequency of cooking, whereas the opposite trend is observed among men. Men who cook more are often single, have university-level degrees, and may be isolated from the channels of knowledge transmission. This demonstrates that the profound relations between the culinary and health domains are mediated through gender.

Keywords

• food–medicine continuum
• functional foods
• gastronomy
• Marrakech
• Morocco
• pharmacopeia