Today I will be presenting my talk “Ethical Eating in Southern Oman” for the Just Food conference, hosted by the Culinary Institute of America and New York University.


“Ethical Eating in Southern Oman.” Just Food, virtual conference of the Association for the Study of Food and Society; Agriculture, Food and Human Values Society; Canadian Association for Food Studies and the Society for the Anthropology of Food and Nutrition, hosted by the Culinary Institute of America and New York University. June 9-15, 2021. 


My presentation combines research from the fields of anthropology and food studies to examine the connections between food and morality in Dhofar, the southern region of Oman. Much has been written about Arab hospitality in terms of generosity to guests, but this presentation focuses on two other aspects of food-related behaviors: the ethical way to eat and to dispose of food.

 “Ethical eating” refers to two common behaviors in Dhofar. One is the social pressure to eat in such a way that the left-over food is “clean,” meaning suitable to give to others because it is not touched by people’s hands. A second issue is that the remaining food must be given away, as quickly as possible, following the culturally-accepted sharing hierarchy of friends/ family, other humans, then animals.

 The information discussed has been gathered from formal interviews during 2019-2020 and countless social events with Dhofari informants and friends over the past 14 years.

This work is part of my Foodways in Southern Oman project.

Foodways in Southern Oman (Routledge) 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.