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ARB2103-Food1.ppt
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Food and Politics

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Food Security (Arab Organization for Agriculture Development 2010)

Statistics show that food exports in Arab countries have seen a jump of 19.8 %

from 9.6 billion US dollars in 2007

to 11.5 billion dollars in 2009.

However, food imports have increased

from 34.6 billion dollars in 2007

to 39 billion dollars in 2009.

http://farmlandgrab.org/12960

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Wheat Imports

  • Arab countries depend heavily on imported food, particularly wheat. Population growth, rising incomes, and climate change will only increase their dependency on wheat imports, thereby making Arab countries even more exposed to international market volatility.

  • A recent World Bank study, 'the grain chain: food security and managing wheat imports in Arab countries,' identifies key bottlenecks in the wheat-import supply chain (WISC) and some possible remedies (strategic reserves, cost savings on logistics, partnerships). Efficiency improvements to the supply chain can improve food security. https://openknowledge.worldbank.org/handle/10986/10425

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http://www.earth-policy.org/data_highlights/2012/highlights28

  • Egypt is the largest grain producer in the Arab world, accounting for almost 40 percent of the region’s harvest. Its grain production has doubled over the last 20 years. But because nearly all of the country’s available freshwater and arable land is already used for agriculture, further expansion of the grain harvest is unlikely.

  • Thus far, grain imports have filled the widening gap between production and consumption. But population growth alone will raise grain demand in the Arab Middle East and North Africa to 200 million tons by 2050, equal to two thirds of current world grain exports. Increased meat consumption would take demand up even higher.

  • Ensuring grain supplies will become progressively more challenging as countries look to import more grain from abroad.

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The Bread Revolutions !

  • Let them eat Baklava!

“The food-price spike was the final nail in the coffin for regimes that were failing to deliver on their side of the social contract,” says Jane Harrigan of London's School of Oriental and African Studies.

http://www.economist.com/node/21550328

  • Ramy Essam’s song

for Bread and Freedom

https:// www.youtube.com/watch?v=3JryM4mJAc8

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Olive Oil and Olive Trees

Mediterranean ingredient, produced mainly in Spain, Italy and Greece. Extensively used in Palestinian, Syrian and Jordanian cuisine.

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Food and (Identity) Politics

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Hummus

Remy Munasifi: “All about that Paste”

https://www.youtube.com/watch?v=cLGUFaizAHs

Remy Munasifi (born June 16, 1980) is an Arab-American stand-up comedian parody musician and video artist who became an Internet celebrity after his production of comedic sketches based on Arabs under the name "GoRemy" on YouTube. His videos have gained over 89 million views as of March 2016.

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Who owns the most spectacular Hummus?!

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Manufacturing
and Marketing Hummus

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Vegetarian Cuisine

Grains: rice; bulgur

Vegetables: eggplant; tomato; cucumber; zucchini; onion; garlic; mint;

Spices: black pepper; cumin; saffron; turmeric; oregano; curry

Oils: olive and sesame

Semolina flour (couscous); wheat; corn

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Falafel and Ta’meya

Ground fava beans and chickpeas (Levant), fava beans only (Egypt and Sudan) fried and served with bread, pickled vegetables and tahini (sesame) sauce.

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Ful Medames (Fava Beans)

Ful is cooked fava beans, with olive oil, salt, pepper, onion and diced tomato.

National dish in Egypt, popular in the Middle East. In Lebanon and Syria, hummus is added to the ful.

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Egyptian Koshary

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Stuffed leaves and vegetables

Stuffed eggplant, green pepper, zucchini, grape and cabbage leaves (aka dolma) served with yogurt.

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Mezzeh (cold)

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Shorba (soup)

Egyptian 3ads (lentil) and Moroccan 7arira.

Tomato and lentil soup. It’s fragrantly seasoned with ginger, pepper, and cinnamon, and also boasts a robust quantity of fresh herbs: cilantro, parsley, onion.

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Molokheya (the Royal Soup)

Fatimid Caliph Al Hakim banned it

in the 11th c.

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Halal Meat (legal)

The Islamic law has restrictions regarding what is permissible to eat. An animal slaughtered with a knife and over which the name of God is pronounced is permissible.

Pork, beaten or strangled animals are considered harmful, therefore forbidden.

Those rules are considered for healthy reasons.

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Sheep Meat (Lamb)

It is believed that sheep was first domesticated in the Middle East.

Lamb is frequently consumed by Muslim, Jewish and Middle Eastern Christian communities.

It is a centerpiece in Passover, Easter and Eid al-Adha (sacrifice) feasts.

Lamb trade is prosperous in Syria, Jordan, Saudi Arabia, and Morocco.

Most of the lamb raised in North America (for the halal markets) is fed on grass and mother’s milk not on grain.

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Lebanese Kibbeh

The Lebanese kibbeh- nayeh is minced lamb with onion, bulgur wheat, salt, pepper and cinnamon, served raw.

The Moroccan mechoui is cooked in pit ovens dug into the ground.

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North African Tajine

This special pot gave its name to the food cooked in it. It usually combines lamb or chicken with olives, onion, dry fruits, saffron, cumin, raisins, nuts and almonds.

Cooked at very low temperature, served with bread or with couscous.

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Popular Food Outlets

  • Fast food traditional restaurants (shawarma);
  • Vegetarian caterers (foul and falafel);
  • Fast food Western franchises (McDonald’s, KFC, Chili’s Grill, On the Run, etc.)
  • Home delivery caterers;
  • High class traditional restaurants.

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Hospitality as a Core Value for Arabs

Rules of Hospitality and Codes of Behaviour :

- The more food the host displays the more generous s/he is. The guest is expected to taste all courses of any given meal.

- Host: If you do not insist, your guest will think you are a miser.

- Guest: If you do not eat, your host will think you are a snob.

- Inviting strangers to your table, and eating from the same dish in some Bedouin and rural communities (where people usually struggle for survival) is an indication for shared values, brotherhood and tolerance.

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