In a region beset by conflict, how do food cultures allow us to approach cultural intersections and connections? This course is designed to provide students with a historical, cultural, and linguistic understanding of the hybrid nature of Israeli-Jewish and Arab-Palestinian cultures, and the multiple ethnic contributions to local food cultures in Israel and Palestine. The two instructors, from the fields of Jewish history and Arabic Studies, will introduce students to the history, literature, film, and languages of the region, as well as to critical scholarship on food and “foodways” in the Palestinian and Israeli context. Students will have the opportunity to learn and cook with Palestinian and Israeli-Jewish chefs and culinary experts.
