Dr. Melanie Duguid-May's students had a literal hands-on learning experience this week.
Students enrolled in her new course, Cry For Repentance, Cry for Hope, part of the CRCDS Kairos Master's track program (offered again in the Fall of 2016) prepared and shared an authentic Palestinian meal based on the book, "The Gaza Kitchen: A Palestinian Culinary Journey."
The book is based on two women who traveled to Gaza in 2010 to collect and compile traditional Palestinian recipes from the historic Gaza district, using food as a narrative device to explore both the impact of the Palestinian exodus of 1948, and the stories of those erased towns and villages. They also wanted to investigate the current situation: the conflicts, being in the "largest open air prison in the world," agricultural policies, restrictions on fishing zones, and access to farms.
Most importantly, the women wanted to profile other women, to put a human face to the Palestinian story. In a place where women can control so little about their lives, the one place they exercise authority is their kitchen.
Students prepared recipes from the cookbook including hummus, soup, bread and dessert, while contemplating the plight and strength of the Palestinian women.
Pictured, left to right, are students John Bowens, Debbie Allen, Sara Campbell, Nicole Iaquinto, Andrea Abbott, Ray Allen, Jamal Young, Pat Wheelhouse, Robert Hoggard and Professor Duguid-May.