Anthropology of the Middle East最新文献

{"title":"Enacting Citizenship","authors":"Lucia Volk","doi":"10.3167/AME.2021.160106","DOIUrl":"https://doi.org/10.3167/AME.2021.160106","url":null,"abstract":"In June and July 2015, a group of Syrian asylum seekers and local refugee supporters organised a protest camp in Dortmund, Germany. For 53 days, about 50 protesters at a time slept under open tarps on the pavement in front of the city’s main train station, demanding a quicker asylum review process and reunification with their families. This article focusses on the refugees’ interactions with different state actors on the municipal and state levels, and illustrates how the Syrian refugees were able to enact citizenship subjectivities. Through sustained and well-organised public protest, refugees claimed their place within the host community. Importantly, they became active contributors to the debate over Germany’s response to the so-called ‘refugee crisis’ and proved that political activism can help promote political and legal change.","PeriodicalId":35036,"journal":{"name":"Anthropology of the Middle East","volume":"16 1","pages":"92-110"},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47579987","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"‘Min Al-Mukhayyam’ (‘From the Camp’)","authors":"Michael V. Perez","doi":"10.3167/AME.2021.160102","DOIUrl":"https://doi.org/10.3167/AME.2021.160102","url":null,"abstract":"This article examines the implications of long-term encampment and exile for the meaning of Palestinian identity amongst refugees. It shows how the conditions of Palestinian camps in Jordan function as a key marker of social difference between refugees of the camps and the city. Whereas camp refugees see the hardships of camp life as conditions to be confronted, urban refugees take them as constitutive features of a socially distinct refugee. As I argue, the distinctions between camp and city refugees illustrate how the refugee category and the humanitarian camp exceed the ideology and function of humanitarianism. They demonstrate how, in protracted refugee situations, the refugee label and the historical context of the camp can become socially significant and contested features of identity.","PeriodicalId":35036,"journal":{"name":"Anthropology of the Middle East","volume":"16 1","pages":"9-31"},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48316922","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Obligation Is the Point","authors":"Zareena A. Grewal","doi":"10.3167/AME.2021.160105","DOIUrl":"https://doi.org/10.3167/AME.2021.160105","url":null,"abstract":"This article examines how grassroots refugee-activists and ‘solidarians’ in Greece articulate a collectivist political vision and praxis of care through an expanding network of social obligation that upends narrow understandings of refugees’ ‘basic’ rights and moral obligations of care. The refugees draw on a wide range of universalising collectivist frames including Islamic, Anarcho-Marxist and Palestinian-liberationist frames to articulate visions of solidarity and nurture trust and mutual care amongst refugees.","PeriodicalId":35036,"journal":{"name":"Anthropology of the Middle East","volume":"16 1","pages":"70-91"},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46479597","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Qui, entre Orient et Occident, mange de la viande, quelle viande et pourquoi ?","authors":"J. Digard","doi":"10.3167/ame.2020.150203","DOIUrl":"https://doi.org/10.3167/ame.2020.150203","url":null,"abstract":"Abstract: The consumption of meat depends first of all on religious prescripts: unlike Christianity, Judaism and Islam prohibit certain meats. Then comes the cultural status (distinct from the legal status) of animals: in Europe, the consumption of rabbits has declined due to his assimilation to a “pet”. After an increase in the post Second World War period, meat consumption has been declining in Europe since the 2000s; similarly, in North Africa and the Middle East, its consumption tends to be closer to that of Europe. These fluctuations owe more to changes in living modes and standards than to animalist activism.Résumé : La consommation carnée dépend d’abord de prescriptions religieuses : à la différence du christianisme, le judaïsme et l’islam interdisent certaines viandes. Vient ensuite le statut culturel (distinct du statut légal) des animaux : en Europe, la consommation du lapin a reculé du fait de son assimilation à un « animal de compagnie ». En Europe toujours, après une hausse après la Seconde Guerre mondiale, la consommation carnée diminue depuis les années 2000 ; à l’inverse, en Afrique du Nord et au Moyen-Orient, elle tend à se rapprocher de celle de l’Europe. Ces fluctuations doivent davantage à l’évolution des genres et des niveaux de vie qu’au militantisme animaliste.","PeriodicalId":35036,"journal":{"name":"Anthropology of the Middle East","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42692715","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Gilân (Northern Iran) Cuisine Specificity","authors":"C. Bromberger","doi":"10.3167/ame.2020.150205","DOIUrl":"https://doi.org/10.3167/ame.2020.150205","url":null,"abstract":"Abstract: In Iran, the northern province of Gilân displays a strong specificity, including the registers of food and cooking. The regional culinary style is characterised by five traits: the base is rice, with a predilection for green, acid, eggs and fish. Cooking methods are also original in the Iranian world: Gilân’s culinary culture is not about ovens or dry cooking or roasting, but about browning, simmering and steaming.Résumé : En Iran, la province septentrionale du Gilân présente une forte spécificité, en particulier dans les domaines de l’alimentation et de la cuisine. Le style culinaire régional se caractérise par cinq traits : la base est le riz avec une prédilection, en accompagnement, pour le vert et l’acide, pour les oeufs et pour le poisson. Les techniques de cuisson présentent aussi une certaine originalité dans le monde iranien : au grillé et à la cuisson sèche, on préfère le mijoté, le revenu.","PeriodicalId":35036,"journal":{"name":"Anthropology of the Middle East","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47488054","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nourrir les vivants par la grâce des saints","authors":"Sepideh Parsapajouh","doi":"10.3167/ame.2020.150207","DOIUrl":"https://doi.org/10.3167/ame.2020.150207","url":null,"abstract":"Abstract: In Iran, the giving of food for a religious purpose is a widespread act among Shiite believers, which can be observed daily in the city and in the villages, in both affluent and popular milieus. In order to understand the social, material and spiritual virtues of such food in the everyday life and worldview of Shiite devotees, this article proposes to analyse the process of preparation and sacredness of such food, and to study some important occasions of votive food giving in the lives of believers. The information in this article comes from previous research carried out in Iranian popular milieus, in some Shiite shrines and at the Behesht Zahra cemetery in Tehran, as well as from interviews conducted for this specific purpose.Résumé : En Iran, le don de nourriture pour une intention religieuse est un acte très répandu chez les croyants chiites, que l’on peut observer quotidiennement en ville comme à la campagne, dans les milieux aisés comme dans les milieux populaires. Pour comprendre les vertus sociales, matérielles et spirituelles d’une telle nourriture dans la vie pratique et la vision du monde des pieux chiites, cet article propose d’analyser le processus de préparation et de sacralisation de cette nourriture, et d’étudier quelques occasions importantes de don de nourriture votive dans la vie des croyants. Les données de cet article proviennent de recherches précédemment effectuées dans les milieux populaires iraniens, dans quelques sanctuaires chiites et au cimetière de Behesht Zahra de Téhéran, ainsi que d’entretiens réalisés à cette fin précise.","PeriodicalId":35036,"journal":{"name":"Anthropology of the Middle East","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43365967","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Les repas des Marocains","authors":"L. Tibère, J. Poulain, N. Bricas, D. Boumeggouti, C. Fischler","doi":"10.3167/ame.2020.150211","DOIUrl":"https://doi.org/10.3167/ame.2020.150211","url":null,"abstract":"Abstract:This article provides an overview of Moroccan people’s eating habits, in a context of urbanisation and, more broadly, of ongoing changes in lifestyles and social aspirations. The analysis is mainly based on data from a quantitative survey conducted between 2012 and 2013. It focuses on the differences and commonalities between the meals of Casablanca residents and those of the inhabitants of rural areas in the Souss region. The article points out the existence of differentiated situations between the two contexts, particularly with regard to the number of meals or food sociability. It also shows the importance of certain habits, both in the city and in rural villages, such as the social valuation of certain dishes or products, or the importance of commensality.Résumé :Cet article propose un panorama des habitudes des Marocains relatives aux repas, dans un contexte d’urbanisation et, plus largement, de mutations en cours dans les modes de vie et les aspirations sociales. L’analyse se fonde principalement sur les données d’une enquête quantitative menée entre 2012 et 2013. Elle porte sur les différences et les points de convergence entre les repas des Casablancais et ceux des habitants de communes rurales du Souss. L’article pointe l’existence de situations différenciées entre les deux contextes, s’agissant en particulier du nombre des repas ou encore des sociabilités alimentaires. Il montre aussi la prégnance, en ville comme dans les villages ruraux, de certaines habitudes, telle que la valorisation de certains plats ou produits, ou l’importance de la commensalité.","PeriodicalId":35036,"journal":{"name":"Anthropology of the Middle East","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42595431","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rituels de deuil et symbolisme alimentaire en Tunisie","authors":"S. Hamzaoui","doi":"10.3167/ame.2020.150208","DOIUrl":"https://doi.org/10.3167/ame.2020.150208","url":null,"abstract":"Abstract: This study focuses on the analysis of eating practices rituals during the different phases of the Tunisian funeral rite. It is based on direct surveys, collected from resource people from different regions of Tunisia as well as on participant observation established on mourning families and relatives. The objective of this study is to highlight the diverse nature of these eating practices compared to Tunisian everyday life, to understand their meaning and the symbolism that they underlie and to appreciate the extent of the changes they have undergone. Field surveys have allowed us to analyse these eating practices rituals according to the objectives that the community seeks to achieve through their observation.Résumé : Cet article porte sur l’analyse des pratiques alimentaires rituelles au cours des différentes phases du rite funéraire tunisien. Elle est basée sur des enquêtes directes auprès de personnes ressources de différentes régions de Tunisie ainsi que sur l’observation participante à des deuils familiaux et de proches. L’objectif de cette étude est de faire ressortir le caractère exceptionnel de ces pratiques alimentaires par rapport au quotidien tunisien, de saisir leur sens et la symbolique qu’elles sous-tendent et d’apprécier l’ampleur des changements qu’elles ont subis. Les enquêtes de terrain nous ont permis de classer ces pratiques alimentaires rituelles en fonction des objectifs que la communauté cherche à atteindre à travers leur observation.","PeriodicalId":35036,"journal":{"name":"Anthropology of the Middle East","volume":"15 1","pages":"91-103"},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46086789","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Un précurseur… des food studies : Maxime Rodinson","authors":"J. Poulain","doi":"10.3167/ame.2020.150202","DOIUrl":"https://doi.org/10.3167/ame.2020.150202","url":null,"abstract":"Abstract: This article explores the contribution of Maxime Rodinson to the thematisation of food in the Social and Human Sciences (SHS), i.e. its recognition as a legitimate object. Rodinson’s contribution consists in having created the conditions for the socialisation of food. The focused interest in cookery books, as a source of empirical data, has made it possible to situate food in culinary styles, that is to say not only in physical space, but also in social space. Entry through practices has provided access to what he calls “mass effects” that affect society at large. Thus, it has been possible to sociologise the issue by adding to the local, geographical, and cultural locations of food and dishes the consideration of social hierarchies and forms of diffusion, mixing linguistics, history, sociology, anthropology, and geography. Beyond Rodinson’s personal trajectory, which from a personal poly-competence promotes a transdisciplinary approach, the thematisation takes place in a historical and epistemological context marked by the opposition between a spiritual Islamology and evolutionary Marxism. This characterises the period preceding the Iranian revolution and the fall of the Berlin Wall.Résumé : Cet article étudie la contribution de Maxime Rodinson à la thématisation de l’alimentation dans les Sciences humaines et sociales (SHS), c’est-à-dire à sa reconnaissance comme objet légitime. Son apport consiste à avoir créé les conditions de la sociologisation des aliments. La mise en évidence de l’intérêt des livres de cuisine comme source de données empiriques a permis de situer les aliments dans des styles culinaires, c’est-à-dire non seulement dans l’espace physique, mais également dans l’espace social. L’entrée par les pratiques a donné accès à ce qu’il appelle des « effets de masse » qui touchent la société de façon large. Ainsi a-t-on pu sociologiser la question en ajoutant à la localisation géographique et culturelle des aliments et des mets la prise en compte des hiérarchies sociales et des formes de diffusions, en mêlant linguistique, histoire, sociologie, anthropologie, géographie… Au-delà de la trajectoire personnelle de Rodinson qui, depuis une poly-compétence personnelle, promeut une approche transdisciplinaire, cette thématisation s’opère dans un contexte historique et épistémologique marqué par l’opposition entre une islamologie spirituelle et le marxisme évolutionniste qui caractérise la période qui précède la révolution iranienne et la chute du mur de Berlin.","PeriodicalId":35036,"journal":{"name":"Anthropology of the Middle East","volume":"15 1","pages":"1-17"},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45291028","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Iranian Women’s Food Writing in Diaspora","authors":"Afsnaeh Hojabri","doi":"10.3167/ame.2020.150213","DOIUrl":"https://doi.org/10.3167/ame.2020.150213","url":null,"abstract":"Abstract: In light of the recent surge of Iranians’ autobiographies and fictions in the West, this article will examine ‘food writing’ as an emerging genre of diasporic narrative dominated by Iranian women. It will explore the multiple avenues through which these cookbooks/food memoirs seek not only to make accessible the highly sophisticated Persian culinary tradition but also to ameliorate the image of Iran. Such attempts are partly in response to the challenges of exilic life, namely, the stereotypical portrayal of Iranians in the Western media. Three books with strong memoir components will be further discussed in order to demonstrate how the experiences of the 1979 revolution, displacement, and nostalgia for prerevolutionary Iran are interwoven with the presentation of Iranian food and home cooking abroad.Résumé : À la lumière de la vague récente d’autobiographies et de fictions d’Iraniens dans l’ouest cet article examinera “l’écriture culinaire” en tant que genre émergent de récit diasporique dominé par les femmes iraniennes. Il explorera les multiples voies pas lesquelles ces livres de cuisine / mémoires culinaires cherchent non seulement à rendre accessible la tradition culinaire persane très sophistiquée, mais aussi à améliorer l’image de l’Iran. Une telle tentative est une réponse aux défis de la vie en exil, à savoir la représentation stéréotypée des Iraniens dans les médias occidentaux. Trois livres avec de fortes composantes de mémoire seront discutés plus en détail afin de démontrer comment les expériences de la révolution de 1979, le déplacement et la nostalgie de l’Iran pré-révolutionnaire sont entrelacés avec la présentation de la cuisine iranienne et de la cuisine maison à l’étranger.","PeriodicalId":35036,"journal":{"name":"Anthropology of the Middle East","volume":"15 1","pages":"179-193"},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48912790","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}