Foodways in Southern Oman

<p><em>Foodways in Southern Oman</em> examines the objects practices and beliefs relating to producing obtaining cooking eating and disposing of food in the Dhofar region of southern Oman. The chapters consider food preparation who makes what kind of food and how and when meals are eaten. Marielle Risse connects what is consumed to themes such as land usage gender age purity privacy and generosity. She also discusses how foodways are related to issues of morality safety religion and tourism. The volume is a result of fourteen years of collecting data and insights in Dhofar covering topics such as catching fish herding camels growing fruits designing kitchens cooking meals and setting leftovers out for animals. It will be of interest to scholars from a range of disciplines including anthropology sociology food studies Middle Eastern studies and Islamic studies.</p>