Cooking Moroccan Food From Couscous to Tea Winter 2020

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Students enrolled in this course will learn about the history of Moroccan cuisine and its uses in activism before engaging in cooking Moroccan dishes themselves. From couscous to mint tea, Moroccan cuisine’s history encompasses colonial legacies, state-building efforts, and histories of importation of spices and ingredients from exotic places. State legitimacy and social prominence required the royal court, governors, and wealthy individuals to present their guests with the most exquisite dishes to mark their status and entrench their prominence in their communities. Historically, Moroccan Sultans and governors contributed to the creation of a distinct Moroccan cuisine with its set of rituals and traditions that are still observed in the official arenas today. However, the last twenty years have witnessed the emergence of a strong civil society alongside women’s organizations whose investment in revenue-generating projects as a way to empower women has transformed Moroccan cuisine. In this context, cuisine has become a site of liberation, democratization, and search of equality in the Morocco. Moreover, these transformative projects draw on culinary memory to effectuate change within continuity in a country that has been in transition for a while. The first week of the course will be dedicated to the discussion of Moroccan cuisine and the ways in which cuisine relates to state policies and civil society’s activism. The second and the third weeks will be organized in the form of workshops to train students to cook Moroccan tajine, tea, lamsmen, baghrir, omelettes, couscous, cookies, soups, and other dishes. All students are required to participate actively in the culinary workshop throughout the duration of the winter study course.
The Class: Format: lecture
Limit: 20
Grading: pass/fail only
Requirements/Evaluation: final project or presentation
Prerequisites: none
Enrollment Preferences: interview
Materials/Lab Fee: $80

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