We are what we eat

course description

The course explores issues related to food and its history, production and consumption in Egypt. Starting from questioning traditional concepts of food heritage to testing existing food systems and opening up to alternative ways of sourcing, preparing and eating our food to discovering and inventing sustainable food systems adapted to urban life…

During the course we shall discuss:

History of food production in Egypt and “Egyptian” Food heritage

Consumer awareness: what to eat? where to buy? what do we need to know about our food? who can help? how to assess information?

Seasonal foods

Cook your own food. Make your own food. Grow your own food

Sustainable food systems

Through exchange, discussions, research and practical play, we shall be able to answer questions (and come up with some new ones) related to...

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 available on our table?

Is there an Egyptian “food heritage”?

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

Participants are expected to actively engage with all course material.

They are expected to do their own online and offline research to enrich the discussions during the sessions.

They are expected to visit sites of interest: museums, markets, restaurants and food shops, search and read relevant books, watch movies, take photographs of food items, products, keep a record of impressions, observations, questions and bring them to class.

They are expected to be hands on with cooking, preparing and growing their food.