COURSES

WE ARE WHAT WE EAT: FOOD CULTURE IN THE MIDDLE EAST AND NORTH AFRICA ARAB:1000

Have you ever stopped to consider the significance of food beyond merely keeping us alive? Food is embedded within our culture; our food choices say a lot about who we are. In this seminar, we will explore The Middle East and North Africa’s most traditional dishes and dig in their rich history. We will explore how we come to value certain foods in connection with our pasts, our family histories, and our culture, and especially, how foods have changed as they've crossed cultural barriers. Rooted in a Community Based Learning (CBL) project, this course will include readings, interviewing immigrants and refugees, and cooking. Students will have the opportunity to engage in cooking through making few famous dishes. A sample of these dishes includes Chicken Tagine, Couscous, Manakeesh, and Hummus.