ABSTRACT
The third chapter discusses cooking in homes, starting with a brief description of the pre-1970s barter economy between people who lived in the mountains, the nejd (dry, rocky area between the mountains and desert), the desert, the coast and the town of Salalah. Next the details of cooking are examined with details about how houses and kitchens are designed, who cooks inside and outside of homes and how meals are decided on. There are sections reviewing typical breakfasts, lunches, snacks, dinners, drinks and desserts. Foodways are analyzed in terms of the five senses: how food should look, taste, feel, and smell, as well as the sounds of eating. Lastly, the importance of the non-innovation of prepared food is addressed.
