Book – Foodways in Southern Oman. Routledge, 2021
This book 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. Dr. 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.
presentation about teaching – “Finding the Right Texts for Teaching Literature, Cultures, and Empathy in the Middle East.” American Comparative Literature Association Conference. On-line conference. April 10, 2021.
presentation about teaching – “Using Cultural Insights to Enhance Productive Learning – How Teachers Can Work Effectively with Students.” International College of Engineering and Management, Muscat. March 25, 2021.
forthcoming presentation about cultures/ foodways – “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.
(photo by MRR)