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Sustainability in Middle Eastern Culinary Cultures

Explore the relationship between sustainability and Middle Eastern culinary cultures in this course, covering topics like food security, food sovereignty, and the impact of global issues on regional cuisines.

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Sustainability in Middle Eastern Culinary Cultures

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  1. Infusing Sustainability in a Course on the Culinary Cultures of the Middle East Juan E. Campo University of California at Santa Barbara CHESC 2018

  2. Course Overview • Purpose • History: 2001 to 2018 • Introducing sustainability & food security • Conditions of precarity • Structure • Enrollments

  3. FoodLab: Fridays at Multicultural Center Kitchen

  4. Key Issues Addressed in the Course • Relations between foods and religions in the Middle East & Mediterranean in historical perspective • Judaism, Christianity & Islam • Role of cuisine in shaping religious, ethnic, national & personal identities • Focus on Arab Muslim Culinary Cultures • Regional focus: Iraq & Gaza • Interactions with Persian, Turkish, & Euro-American foodways • Culinary Ecology & the Conditions of Precarity: Alimentary Diversity, Sustainability, Food Sovereignty

  5. Course Readings & Resources • Required Texts • May Bsisu, The Arab Table • Nawal Nasrallah, Delights from the Garden of Eden, 2d ed. (iBooks edition) • Leila El-Haddad & Maggie Schmitt, The Gaza Kitchen: A Palestinian Culinary Journey, 2d ed. 2016 • S. Zubaida & R. Tapper, A Taste of Thyme • Other readings: select scholarly articles, periodicals, primary texts • Middle East Food Sustainability Resources Database • Gaucho Space Gaucho Space

  6. Assignments • GS Forum Posts & Class Discussion: 20% • Sample topics: IV Foodscape & sustainability; key components in Middle Eastern foodscapes; relations between humans, food & ecology as portrayed in readings; brainstorming sessions for sustainability essays • Map Assignment: 6% • 2 Quizzes: 20% • Food & Sustainability Essays: 24% • Prompts: Recipe sustainability; Food & Identity • PowerPoint Team Presentations • Sample topics: Coffee Production & Sustainability in Yemen; Sustainability of Hajj Sacrifices in Mecca; Impact of Aswan Dam on Wheat Production in Egypt; Sustainability and the Israeli Kubbutz Movement; Food Security of Refugees in Jordan; Comparative Study of Nut Production in California & Iran • Event Essay: 5% • Final Exam (objective & essay): 25%

  7. Learning Outcomes • Acquiring foundations for thinking critically about Middle Eastern Culinary Cultures and their sustainability • Learning how to assess culinary cultures as historical phenomena • Developing awareness about how Middle Eastern cultures address issues of food sustainability and security in the contexts of population growth, regional conflicts, mass displacement and migration, climate change & globalization • Course survey results

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