Foodways in Southern Oman

Foodways in Southern Oman examines the objects, practices and beliefs relating to producing, obtaining, cooking, eating and disposing of food in the Dhofar region of southern Oman.

Autorentext

Marielle Risse is an Associate Professor at Dhofar University in Salalah, Oman. She has taught literature, education and cultural studies on the Arabian Peninsula for a number of years and is author of Community and Autonomy in Southern Oman (Palgrave Macmillan, 2019).

Klappentext

Foodways in Southern Oman examines the objects, practices and beliefs relating to producing, obtaining, cooking, eating and disposing of food in the Dhofar region of southern Oman. The chapters consider food preparation, who makes what kind of food, and how and when meals are eaten. Marielle Risse connects what is consumed to themes such as land usage, gender, age, purity, privacy and generosity. She also discusses how foodways are related to issues of morality, safety, religion, and tourism. The volume is a result of fourteen years of collecting data and insights in Dhofar, covering topics such as catching fish, herding camels, growing fruits, designing kitchens, cooking meals and setting leftovers out for animals. It will be of interest to scholars from a range of disciplines, including anthropology, sociology, food studies, Middle Eastern studies and Islamic studies.

Zusammenfassung

Foodways in Southern Oman examines the objects, practices and beliefs relating to producing, obtaining, cooking, eating and disposing of food in the Dhofar region of southern Oman. The chapters consider food preparation, who makes what kind of food, and how and when meals are eaten. Marielle Risse connects what is consumed to themes such as land usage, gender, age, purity, privacy and generosity. She also discusses how foodways are related to issues of morality, safety, religion, and tourism. The volume is a result of fourteen years of collecting data and insights in Dhofar, covering topics such as catching fish, herding camels, growing fruits, designing kitchens, cooking meals and setting leftovers out for animals. It will be of interest to scholars from a range of disciplines, including anthropology, sociology, food studies, Middle Eastern studies and Islamic studies.

Inhalt

1. Culture, Research and Methodology; 2. Procuring Foodstuffs: Raising, Herding, Catching, Receiving and Buying; 3. Cooking; 4. Special Meals and Special Foods; 5. Eating and Location; 6. Lifestages, Power and Gender; 7. Purity, Privacy and Danger; 8. Generosity; 9. Changes in Foodways