Houseways – Balancing Privacy and Hospitality within an Apartment

This is the first of several short essays about housing in Dhofar. After a few posts with photos illustrating types of homes, I will write about theories and cultural perceptions of safety and privacy within home-spaces. Before I begin I would like to thank my Dhofari friends and informants who are so patient in answering questions and so kind in allowing me to take and post these photos.

Normally, pictures are only taken while building a house or when someone has just moved in, in which case they are only shared between close friends. Rooms which have been prepared for a marriage (with wedding gifts on display) are sometimes circulated, without names, through social media. The only other time photos of interiors are taken is for a host or hostess to show that the house is ready for a party; photos of exteriors are usually only taken to be sent to delivery people so that they can recognize the house. So it is not normal to take “every-day” photos of a lived-in house. I am very grateful for their trust in me and their willingness to support my efforts to understand the cultures of Dhofar.  

These are photos from a newly-built, Dhofari-designed apartment that is at the side and back of a family house. The owner’s (X) family lives in a 3-story house which is accessible through a gate facing the main road. The apartment is on the south side, facing an unpaved alley, and is entered through a side gate which leads to a small paved area and steps up to the entry door. On the ground floor landing, there are two doors (with metal numbers attached so food delivery workers know which doorbell to ring) and then steps up to the upper floors. One of the ground floor apartments is my informant’s (Y, who is a member of X’s extended family) and the other is for a relative of X. On the first floor are two apartments: one used by X as a retreat and to entertain male guests without having to bother anyone in the main house; the other is for a relative of X. The top floor is one apartment rented by a relative of X, who is also related to Y.

I will discuss this sort of building in a later post, but briefly, this sort of structure is normal in the main city of Salalah. Until the last 5 or 10 years, houses were built as one entity, often one story, with additional stories added later to accommodate married sons and their families. Now, some homeowners find it easier to take (no-interest) loans from the bank or family/ friends, build a large (3-story) house with a few small, separate apartments which are entered through a second door. The flats are then rented out to help repay the loan and/ or given to older relatives, married sons or relatives in need (for example a young relative who is attending college in Salalah).

Larger homes have two front doors: one leading to the majlis, the men’s and male visitor’s sitting room. The other leads into the family/ private part of the house, with a long hallway which has a large opening for the salle (women’s, close family and female guests’ sitting room), e.g. the salle is a three-sided room with one side open to the hallway. But in an apartment with one entrance, the majlis is the open area is directly in front of the door and the salle is a room near the front of the apartment which can be closed off with its own door.

When you open Y’s door, directly ahead is the majlis area with a sectional sofa along the left wall and straight ahead with a coffee table in front of it. At the end of the sofa to the right is an archway leading into a hallway off of which are the family/ private areas. To the right of the archway is a door leading to the salle and to the far right is a guest bathroom (with the door partially hidden by a curtain). Thus male guests are placed on the longer part of sofa (under the AC, facing the front door) so that if women are in the salle, they can get up and move to the kitchen and bedrooms without being seen. Or women can simply stay in the salle and close the door.

fa - majlis entry

[edge of majlis sofa and coffee table, hallway, door to salle and door to guest bathroom]

fa - hall

[edge of majlis sofa and the hallway; looking down the hallway, the kitchen door is to the left, then there is a hallway door so that the two bedrooms (each with their own bathroom, one bedroom door can be seen, the other is out of sight to the right) can be completely shut off from the front of the apartment. Thus a man can entertain male friends in the majlis area, with access to the guest bathroom and the kitchen, without disturbing other inhabitants. Women, children and other men can also access the kitchen without disturbing guests.]

fa - salle

[salle, notice how there are many square armrests with a set-in-square of glass – they are for cups of tea and small plates. When eating a meal, it’s normal to set the platter of rice and meat on a plastic mat on the floor, along with cans of juice or soda. But for relaxing, it’s normal to have the cups of tea and small plates with sweets up off the floor.]

fa - kitchen

[kitchen, note that since this apartment is on the ground floor, this kitchen has access to the bottom of the light well (door straight ahead) where the washing machine is placed; apartments on upper floors have only window access (above the sink)]

fa - kitchen2

[view from kitchen back towards hallway, note that walls are tiled up to the ceiling and the floor has a tile pattern that looks like a rug, the fridge (and stove) are slightly raised on platforms so that floor can be cleaned by sluicing water, which drains though an opening in the floor in front of the sink]

I will be presenting “Ethical Eating in Southern Oman” at the annual convention of the Society for the Anthropology of Food and Nutrition, June 2021.

I am pleased to announce that I will be presenting “Ethical Eating in Southern Oman” at 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.

(photo from social media)

y - good morning 1

https://foodanthro.com/2020/12/01/just-food-because-it-is-never-just-food/

https://www.food-culture.org/2021-conference/

Oman vs. Covid-19, 2021 graphics

The government has started a new campaign to highlight safety procedures and encourage getting a vaccine. I think it’s important to note that one of the people in the vaccine photos is NOT Omani. The government is giving access to free vaccinations for citizens and residents equally.

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Foodways and Living Expat on the Arabian Peninsula – part 2

(photo by Salwa Hubais)

I love those moments in which foodways and culture interact in ways that take me by surprise. When I lived in Cyrus, a friend from India kept trying to find “Indian Chinese,” Chinese food spiced the way it is in India. I didn’t really understand what she meant until I moved to the Arabian Peninsula and realized that what I had thought of a “Chinese” was really “American Chinese”; there is no General Tso’s chicken outside of North America!

A non-American friend asked me why all American breakfast foods are spiced with cinnamon in the same way I wonder why people in the UK insist on putting raisins in every dish.

It’s always impossible to say what foods you will miss most when you move abroad. When I lived in Europe, I asked my mom to send me crab seasoning, a spice I never liked before and never used, but that little tin sat on my bookshelf proudly for a year.

Moving overseas always means culinary adjustments. One friend is vegetarian by choice, but when he tried to be vegetarian on the Arabian Peninsula, what he ate became the main topic of every meal. After many conversations centered around his food choices, he decided that when he was in the Middle East, he would eat vegetarian when he could (which meant, when he was alone) and ate sparingly of what was offered when he was eating with friends.

When I used to do cultural orientations for new teachers, I would tell them that everyone has unspoken/ unacknowledged expectations about foreign cultures in that they will think, “I know that X will be different but of course Y will be the same.” And when they see their “of course Y will be the same…” start to fall apart, it is painful. Especially when it comes to basics such as grocery stores (no pastrami, scone mix, turkey, toasted onions, salad-in-a-bag or soft pretzels); potato flakes are shelved next to pancake mix and every Cheeto is ‘flaming hot’ here.

You are faced with “Party fever” spray deodorant, hokey-pokey (ask someone from New Zealand), Jaggery (isn’t that a Dickens’s character?), angel delight (?), Tim-Tams (ask someone from Australia), “Chicago Sauce,” fish maw soup, and jungle oats with a recipe on the side for “fish cakes” which begins with “one tin of sardines in tomato sauce.”

The oil aisle is a pure delight. Of course you have your basics: almond oil, sunflower, coconut oil, pure ghee, Mazola, grape seed, and peanut oil, then the flights of fancy take off: olive oil from Spain and Italy, toasted sesame oil, gingelly oil, olive pomace oil, ground nut, walnut oil from France, basil, lemon, soy bean, avocado oil. The spice aisle has “Zeal” (aka MSG), “Spice for Mince,” “Zulu Fine,” “Spice for Rice,” “Spice for Mince,” “Veggie Season,” juniper berries, and my favorite: bits of raw sugar and cinnamon sticks in a grinder.

Many texts about the Middle East talk about guests being forced to over-eat or the horrors of being given camel eyes to eat. I have not seen that – my issues are with the jalapenos lurking under the cheese on pizzas, never being able to drink filter coffee (it’s always hot water added to an espresso), being invited for dinner at 8pm and having the food actually served at midnight, discovering that the dessert is sweetened shredded carrots, being invited over to chat and given a glass of tap-water and nothing else… Salads don’t have dressings, bread is not served with butter, drinks are brought out after the meal is finished – it’s different. Not better, not worse – just different.

good words

Foodways and Living Expat

One of the issues I have run into doing research about food is trying to stay neutral when describing unfamiliar foodways. It’s easy to fall into finger-pointing about “bad food” such as Omanis discussing my oatmeal cookies (to them, they taste like sand) and my declining to try their dried, salted shark filet.

The men in my research group are disgusted at my eating “old” food (cold, leftover pizza) and it took me a long time to accept that a toasted white bread sandwich with processed cheese spread, crushed Chips Oman, a sliced boiled egg and hot sauce is a good snack.

They tease me because I can’t cook rice; I have yet to eat a decent muffin in Oman (and don’t get me started on the hollandaise sauce!) Even food metaphors fall apart cross-culturally: one store had a large sign: “if life doesn’t give you lemons, we deliver.” I think I have enough ‘lemons’ at the moment, I do not want any delivered!

Like at home, my friends know each other’s favorite restaurants, but since food appears and disappears in the grocery stores, we are all on the look-out for basics. You slowly learn what others crave and preform the basic kindness of standing in grocery aisles and calling/ sending messages: “they have blueberry yoghurt,” “molasses is here,” “vanilla powder is in” and “I see Dr. Pepper!”

Shopping is more stressful to me than at home – there’s a lot of hide and seek. Pasta sauce is in three different aisles, and often the salsa is mixed in. Salt has its own section not near the spices (and don’t even dream of finding tarragon or rosemary), sugar is with the coffee not the flour, muffin cups are on the other side of the store from the muffin mix, the few times cranberry sauce appears it is next to the golden syrup, croutons are next to dried soup mixes and crackers are in the cereal aisle.

Then, when you have found something – there is always the debate: is this going to be worth the money? The joy of seeing Ben and Jerry’s was canceled by the fact that the three times I have ventured to try it, the ice cream had freezer-burn. Many delicious-looking cakes and tortes have tasted liked wood shavings. I have bought many items because I was afraid the store would never have it again (green salsa), to encourage the store to keep it in stock (dried tortellini) or that I will never eat (Lindt bears as holiday decorations, cookies and 7-Up for workers).

Once covid hit, friends and I tag-teamed shopping so I learned to find all sorts of things I never knew existed: sprouted rice, coconut flour, beetroot powder and pea pasta.

There a lot of rabbit holes to fall down, especially in reading menus. There are misspellings: “frut” for “fruit, “pommel grenade” for “pomegranate,” “mashromme” for “mushroom,” and “pasilic” for “basil.” Some words are just transliterated so you can get quickly lost with “rocka,” “arais,” “pine” and “akkawi.”

Just as a person needs to learn that “Florentine” means “with spinach,” there are place adjectives in Middle Eastern cooking; for example, “hummus Beiruti” means “with garlic.” When I try to get a pizza the way I want it, I need to use all three ways to describe one thing: green peppers, capsicum, and fil-fil bard (“cold peppers”). And you can’t order a cheese pizza, you need to say “margarita,” but that word is often confused with “fajita” so you end up with a spicy chicken pizza instead of plain cheese. 

In addition to food, it took me awhile to get used to how to eat – I still spill a lot of rice when eating with my hands. And, after a few years, I am finally accustomed to the eat-then-talk-for-hours routine in Dhofar. When a non-Omani friend invited me for dinner (sitting outside!), we arrived at 7:30, were done eating by 9 and as I was expecting that we were going to settle in to talk, she asked for the bill. I was amazed – weren’t we going to “visit”? I had forgotten my previous understanding that dinner in a restaurant took 1 ½ to 2 hours, 3 or 4 hours is normal to me now.

(photo from social media)

IMG_4560

New book on Dhofar forthcoming from Dr. Andrew Spalton and Dr. Hadi al Hikmani: “Dhofar: From Monsoon Mountains to Sand Seas”

Andrew Spalton and Hadi Al Hikmani’s book, The Arabian Leopards of Oman (2014), is an important resource for anyone interested in the Dhofar region and I am so pleased to see that they have another book coming out soon: Dhofar: From Monsoon Mountains to Sand Seas, Celebrating the Natural Diversity of Oman’s Dhofar Region.

More information can be found at: https://www.gilgamesh-publishing.co.uk/dhofar-from-monsoon-forests-to-sand-seas.html

A few of Dr. Al Hikamni and Dr. Spalton’s other texts about Dhofar:

Al Hikmani, Hadi, Said Zabanoot, Talah Shahari, Nasser Zabanoot, Khalid Hikmani, and Andrew Spalton. 2015. “Status of the Arabian Gazelle, Gazella arabica (Mammalia: Bovidae), in Dhofar, Oman.” Zoology in the Middle East 61: 1-5. 10.1080/09397140.2015.1101905.

Al Hikmani, Hadi and Khaled al Hikmani. 2012. “Arabian Leopard in Lowland Region on the South face of Jebel Samhan, Oman.” Cat News 57: 4-5.

Ball, Lawrence, Douglas MacMillan, Joseph Tzanopoulos, Andrew Spalton, Hadi Al Hikmani and Mark Moritz. 2000. “Contemporary Pastoralism in the Dhofar Mountains of Oman.” Human Ecology. https://doi.org/10.1007/s10745-020-00153-5

Spalton, Andrew, Hadi Musalam al Hikmani, David Willis and Ali Salim Bait Said. 2006. “Critically Endangered Arabian Leopards (Panthera pardus nimrpersist) in the Jabal Samhan Nature Reserve, Oman.” Oryx 40.3: 287-294.

 

 

Foodways – a few remarks about cows and goats

Cows

After camels, cows are the most important herd animal. Cow owners will argue that they are more useful than camels because they produce more milk and have more babies. They are also said to have sweeter temperaments, but that is an argument I am not getting into, nor will I discuss which animal is smarter.

Cows are usually kept in at night, especially calves, and let out to graze freely in the day like camels. Cows roaming free are a rarity on the Arabian Peninsula, so Gulf Arab tourists often stop to take photos of them as an exotic creature. During the khareef (monsoon season, June – August) they stay in the mountains but are usually kept in during the day, because of the numerous flies, and let out to graze at night. Owners will sometimes lit smoky fires to help get rid of flies.

The local type are small (shoulder-height), often with great curving horns, and are usually placid. In the mid- and late-1970s, new breeds were brought in to increase size and milk output [see Andrew Higgins (2011) and Janzen (1986)].

Like camels, cows stick together in groups and walk in line along the sides of roads but unlike camels, cows will often lie down or stand in the middle of roads as dark tarmac roads hold the warmth of the day.

Cows and camels don’t get along well and you seldom see them feeding near each other and very rarely intermixed in the same area. Most people have one or the other, a division which is partially based on tribes or family-clans within tribes. Some tribes are known for having a preference for one or the other; friends who have different animals will occasionally argue about the relative intelligence/ worth/ temperament of the two types of animals.

As with camels, cows are usually milked by men but a woman can do it if there are no men around. Cow’s milk is often turned into samn (clarified butter) which is kept in an urn-shaped metal container. This is seen as more valuable than milk and in the past was a primary exchange item in a system of barter with townsfolk.

The same customs for herding camels obtains for cows; either a man or an expat supervised by a local man will be responsible for a herd of around 20 to 50 cows which might be all owned by one person or several family members.

Goats

The third most important herd animal is the goat. Goats don’t have the prestige of cows or camels but are also named and looked after carefully. They are herded by Dhofari women or men, or an expat laborer. A herder usually stays with the goats all day. Both men and women milk goats.

Families in town will sometimes buy a goat and keep it in the yard of their house for a few hours or days, especially before the two Eids. I was reading in my garden one evening and felt something tugging and chewing on my shirt. I looked down to find two goats snacking on my L.L. Bean oxford. Turns out my neighbor had bought three goats to fatten up for the Eid. He let them out of his garden every day at 5 pm to let them forage and they would come over and snack on my flowers.

Goats with herder (from social media)

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Cows on the road!

cows on road