Commensality and Cultural Heritage in the Middle East and Its Diasporas

About

This Winter School revolves around the theme of “commensality,” which means being at the same table and eating together, with literal and metaphorical implications for respecting differences among those who share a meal. As a field of growing research in the arena of public health, scholars now connect commensality and sociability to individual and communal well-being. In this Winter School, we propose to explore the theme of commensality through an interdisciplinary lens. We will consider how we can approach the study of cultural heritage among Muslims, Christians, and Jews in the Middle East and in associated diasporas through foodways, that is, customs regarding the preparation and consumption of food.

Food holds an important position in people’s everyday lives and in the social values of individuals and groups, including communities that identify along religious, national, or ethno-linguistic lines. In the Middle East and among Middle Eastern diasporic communities, food is also a source of pride. People value foodways as part of their cultural heritage and are aware of illustrious culinary traditions that go back centuries or millennia, starting with ancient innovations in agriculture that benefitted human societies at large.

Course leader

Prof. Karène Sanchez Summerer, Faculty of Arts, University of Groningen & Prof. Heather Sharkey, University of Pennsylvania

Target group

The winter school is designed for Graduate students & Postgraduate students (MA, PhD students, Post Docs), and professionals in cultural heritage.

It is expected that the participants have a sufficient command of the English language to actively participate in the discussions and to present their own work in English.

Course aim

The winter school has three learning outcomes. Upon completing the summer school, a student should be able to demonstrate a working understanding of:

1. Content knowledge
1.1. The major scientific theories in the booming interdisciplinary field of food studies
1.2 The research methods used to study food in history, sociology, religious studies, arts and cultural heritage programs
1.3 The ethics of food studies in support of coexistence and dialogue

2. Communication
2.1 Public-facing, high-impact scholarship, drawing on insights from the field of digital humanities
2.2 How humanities, arts and social scientists work with food practitioners

3. Integration of research and practice
3.1 How history practically shapes food studies in conflict and coexistence settings 3.2 How heritage policies shape and display foodways and food studies
3.3 Producing a chapter for a collective OA book (with GUP, series Visions of the Middle East) for a wide readership

Workload

- 35 hours of classroom instruction
- 18 hours of homework
- 3 hours of advance reading

Upon successful completion of the programme, the Summer School offers a Certificate of Attendance that mentions the workload of 56 hours (28 hours corresponds to 1 ECTS). Students can apply for recognition of these credits to the relevant authorities in their home institutions, therefore the final decision on awarding credits is at the discretion of their home institutions. We will be happy to provide any necessary information that might be requested in addition to the certificate of attendance.

Fee info

Fee excludes accommodation, includes lunches, coffee & tea breaks, the opening dinner, a cultural activity, one excursion in Groningen, closing drinks