A group of Williams students recently gathered in the First Congregational Church’s kitchen to prepare loaves of bread. They didn’t use mixers or food processors—just their hands, an ancient recipe for holy bread and a set of wooden Greek, Coptic and Syrian bread stamps borrowed from their professor, Febe Armanios.
As they kneaded and stamped and dusted the loaves with flour, concepts from Armanios’ class, Food in the Middle East: A History, began to snap into focus.
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