Session 3 of 10 of the 2015 Arabic Summer Institute by Qatar Foundation International. See full description below!
Presentation on the incorporation of food into the classroom when teaching language and culture led by Primary Source (https://www.primarysource.org/)’s Barbara Petzen.
-Food as a tool for Cultural Immersion, Teaching
—How do we learn about other cultures by learning deep meanings behind food?
—Food & Politics
-History of Food
—Bedouin tradition, hospitality
—Ahlan wa Sahlan
-Discussion of Hospitality in Arab Culture
-Presentation of 3 drinks
—Karkade, Arabic Coffee, Moroccan Tea
—refreshing cold drink popular in Egypt; red in color, hibiscus flavoring
—differs in preparation methods, ingredients across the Arab world
—Uses in cultural events, ceremony
—Very sweet, Green/White Tea
—Process of making tea
—Date Palm Trees, various uses
—Date fruit, various methods of consumption
-Stuffed Dates, Prepared and served
-Importance of dates in the month of Ramadan
-Moroccan Chicken prepared
-Rice prepared with date syrup
-Rose water and Saffron mixture
-Rich dishes and the “Ramadan Diet”
—Variety in the food experience
-Food as medicine
-Why teach with food?
-Cultural connections visible in food
-Food and Family
-Food and Gender
-Food and Community
—Grape leaves, tradition
-Comparison in culinary traditions
—Europe vs. Arab world; fuel use in cooking
—Creativity in cooking in an arid climate
-How can we teach students about Arab food without making it seem exotic and inaccessible?
—Goal; make the food familiar