This seminar will offer an overview of Middle East food studies and tools for teachers to implement in the classroom. We will work with an exercise that incorporates recipes for active student learning that bridges theory and practice. Questions of nationalism, class, and gender will be at the center of our inquiry.
Graham Auman Pitts, PhD BIO
Graham Auman Pitts is a historian of food, famine, and environmental history. His work focuses on Lebanon and the modern Middle East but the major themes of his research: capitalism, disease, foodways, and migration demand a global framing. Among his recent publications (as co-editor and co-author) is Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean (UT Press, 2021), a book project that he developed as a collaboration between scholars, food writers, and chefs. Pitts’ current book manuscript concerns the famine that struck Lebanon during World War I. Before coming to the University of Mississippi, Pitts held faculty positions at North Carolina State, Georgetown, and George Washington. For two years, he was honored to be the American Druze Foundation fellow at the Center for Contemporary Arab Studies. He completed his PhD in history at Georgetown University.
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