ABSTRACT
The fourth chapter covers special meals: what to serve (and how to take care of) guests, as well as what to eat during the Ramadan meals of suhoor and iftar, Eids, mourning and celebration meals for weddings and other events such as birthdays and safe returns home.
The chapter next reviews the two most important types of food in Dhofar: meat, including how animals are killed and butchered, and honey, including how it is sold and used. Lastly there is a short discussion of “local” foods and “performative” food, i.e. food that brings about a change such as good luck, or creating food in the shape of something (like money) to be eaten to enhance one’s chances of becoming rich.
