HBRJD-UA 36 - Food and Identity in the Middle East and Its Jewish Communities

Institution:

New York University

Subject:

Description:

Studies the Middle East and its Jewish communities through an examination of culinary history and foodways. Particular attention is paid to food as a marker of class, ethnic, and religious identity. After a brief theoretical introduction to foodways literature, we examine cookery and culinary representation in the classical Islamic period as background for the modern era. Colonialism and a transition in the economic position of the Middle East transformed both the culinary preferences of the region's inhabitants and relations between indigenous Jews and other religious communities. By the mid-20th century, most Middle Eastern Jews had immigrated to Europe, the United States, or Israel, further impacting their foodways. In the later period, we focus on food and memory; food and Sephardic identity formation; Israeli and Palestinian national cuisines; globalization and Middle Eastern food; and food copyrighting.

Credits:

4.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.nyu.edu

Phone Number:

(212) 998-1212

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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