Hummus, The International Life of an Indigenous food by Brigitte Caland
Hummus, The International Life of an Indigenous food
Brigitte Caland
Abstract
Born somewhere in the Middle East the hummus, a simple basic chickpea dish, has made it into supermarkets and delis all over the world. In the last few decades, going from indigenous to global and while continuing its expansion, this staple regional food has generated enthusiasm as well as fierce nationalistic battles.
From the first recipe to today’s various choices, hummus has changed colors and texture during its long life span. So, by comparing late medieval sources, the lecture will suggest a possible origin to this dish that several nations in the Middle East claim as theirs and compete regularly by preparing the largest bowl of the chickpea puree in order to be immortalized in the Guinness Book of Records.
Through a psychoanalytical approach, the lecture will try to understand the success of the hummus; the attractive secrets of its taste and texture; what triggers the battles around this staple food; and how today’s many choices of the product available on the market may, in a sense, meet the spirit of the earliest recipe we have.
‘Insatiable Appetite:
Food as Cultural Signifier in
the Middle East and Beyond’
14 October 2019, 7–10 pm
American University of Beirut,
Bathish Auditorium