Food, Religion, and Culture in the Middle East

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Explores the significance of foods in the religious and cultural life of Middle Eastern peoples. Using primary and secondary resources, takes a historical approach to the culinary cultures of Muslims, Christians and Jews, including feasting, fasting, and dietary rules. Includes critical examination of how Arab, Persian, Turkish, and Jewish ethnic communities establish identities and relationships through culinary practices. Food sovereignty, sustainability, and social resilience in the face of adversity are also examined in different contexts.