Language of Presentation: English
Media Format: Streaming Video
School Level: College/University, Elementary, Middle/High School
Institution/Provider: Qatar Foundation International
Author: Arabic Language and Culture Program - Qatar Foundation International
Collection: 2015 QFI Arabic Summer Institute
Condition of Use: Fair Use for Education Description:
This is session 3 of 10 of the 2015 Arabic Summer Institute by Qatar Foundation International. This is a presentation on the incorporation of food into the classroom when teaching language and culture led by Primary Source’s (https://www.primarysource.org/) Barbara Petzen. The session is divided as follows:
0:00–5:00
-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
5:00–10:00
-Discussion of Hospitality in Arab Culture
-Presentation of 3 drinks
—Karkade, Arabic Coffee, Moroccan Tea
-Karkade,
—refreshing cold drink popular in Egypt; red in color, hibiscus flavoring
10:00–15:00
-Arabic Coffee,
—differs in preparation methods, ingredients across the Arab world
—Uses in cultural events, ceremony
15:00–20:00
-Moroccan Tea
—Very sweet, Green/White Tea
—Process of making tea
20:00–25:00
-Dates
—Date Palm Trees, various uses
25:00–30:00
-Dates
—Date fruit, various methods of consumption
30:00–35:00
-Stuffed Dates, Prepared and served
35:00–40:00
-Importance of dates in the month of Ramadan
40:00–45:00
-Moroccan Chicken prepared
45:00–55:00
-Rice prepared with date syrup
-Rose water and Saffron mixture
55:00–1:05
-Rich dishes and the “Ramadan Diet”
—Variety in the food experience
-Food as medicine
-Why teach with food?
—Geography
1:05–1:10
-Cultural connections visible in food
1:10–1:15
-Food and Family
-Food and Gender
1:15–1:20
-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
1:20–1:26
-How can we teach students about Arab food without making it seem exotic and inaccessible?
—Goal; make the food familiar
-Meal served >