3eish, 7orreya, 3edala igtima3eya

In this course, we will explore the issues of Right to Food and Food Sovereignty within the Egyptian context. These concepts will be discussed with the backdrop of Egypt’s history of food production, introduction of plant and animal species and food heritage. Along this line of thought, we will delve further into more complex and urgent issues such as consumers and farmers rights, fair trade, intellectual property rights, GMOs, food subsidy and sustainable food systems.

We shall also try to pinpoint the current trends in food consumption in Egypt and how these are shaping the future of agriculture and food production in general. Thereby exploring the rise in organic and aquaponic farms, vegan and vegetarian tendencies, healthy foods fads, food movements, farmers markets, “new age” restaurants and social media groups. Participants will be encouraged to contribute through their own observations of various food trends.

The course will end with a cooking class – an all “Egyptian” meal.

what to expect

Participants are expected to actively engage with all course material. They are expected to visit sites of interest: museums, markets, restaurants and food shops, read indicated parts of relevant books, watch movies, take photographs of food items, products, keep a record of impressions, observations, questions and bring them to class.

Participants will choose an issue, question, food item to explore through various media discussed in class and present their findings in a form they choose.

Participants are expected to contribute and share reflections and experiences.

why apply

To raise questions, discuss and try to come up with some answers to:

What is “Right to food” when everyone is already eating?

How does “food sovereignty” fit into the Egyptian context?

Is there an Egyptian “food heritage”?

What is the food we eat? Where does it come from? Where did it originally come from? What happened till we have come to the current food on our table ?

What is going on in so far as food quality, quantity, variety, trends and fads?

As far as food production and consumption is concerned: can we shape, better control or take things into our hands, as a state, individuals, urban and rural food producers?