A Seat at the Table: About the Galleries

From ingredients and utensils to dining traditions and trade routes, each section provides an insight into the dynamic and evolving relationship between people and food throughout history.

Breaking Bread

Bread is an important staple in Muslim countries. It is often used in lieu of cutlery to scoop food or is laid on the plate as a starchy bed for stews, curries, and meats. Where bread is a main component, it is usually flatbread and baked in a pit oven called a tannur (Syria),tandir (Turkey), tandoor (India and Pakistan), or tonur (Central Asia). Every culture has its own bread tradition. Yet irrespective of these differences, everyone comes together to ‘break bread’.

These films document the diversity of bread making traditions and communities in Qatar. They include breads from Afghanistan, Egypt, Iran, Turkey and Yemen. The films were shot and produced by Christian Diaz and Aisha Al-Muhannadi.

Food and Faith

Islam emerged in the 7th century CE in the Arabian Peninsula, a region with one of the world’s harshest climates. In 1 AH/622 CE, the Prophet Muhammad (PBUH) and his followers migrated to Medina, a small desert oasis with limited food diversity. Their diet relied on dates, meat and dairy from sheep, camels, and goats, and bread from grain grown locally or brought in via trade caravans. These foods not only provided sustenance but were also a profound expression of faith guided by Qur'anic teachings on what is lawful (halal) and forbidden (haram). After the Prophet’s death in 10 AH/632 CE, as Islam spread across the Mediterranean, North Africa, and the East, these culinary traditions evolved and adapted to new cultures. Today, Muslims across the globe are still united through these common practices and faiths.

Celebrations of Faith

Eid al-Fitr

The month of Ramadan is the holiest time of the year for Muslims. It is marked by fasting from dawn to dusk. At dusk, families and friends gather to break their fast together. The end of the month concludes with Eid al-Fitr, the "Festival of Breaking the Fast," which begins with Zakat al-Fitr, a charitable offering of food – or the equivalent in money – to ensure everyone can join in the celebrations. A communal prayer is performed after sun rise, followed by festive meals and an assortment of desserts shared among loved ones.

Eid al-Adha

The second Eid celebration, Eid al-Adha, or the "Festival of Sacrifice," commemorates Prophet Ibrahim’s (PBUH) willingness to sacrifice his son Isma‘il, a trial resolved by Allah with the provision of a ram. This ritual, marking the third day of Hajj (or Greater Pilgrimage), is observed both by pilgrims in Mecca and Muslims worldwide. During the time of Prophet Muhammad (PBUH), animals such as camels and sheep were sacrificed, with their meat distributed among family, friends, and those in need—a gesture of generosity that continues today.

Itinerant Ingredients

Throughout history, cuisines have evolved with the arrival of new ingredients, some introduced through trade and others through encounters between cultures and communities. Some of these ingredients, like aubergines, took time to be integrated into popular dishes, while others (such as tomatoes) were adopted immediately, transforming cuisines around the Mediterranean. Today, the origin of many ingredients commonly found in dishes widely considered to be national favourites are long forgotten, their journeys across time and place absorbed into the many dishes they flavour. However, it is through trade that many new ingredients were introduced from Asia (almonds, apricots, and melons) and the Americas (corn, potatoes, and peppers) to Europe and the Middle East. This is especially true in the 2nd century AH/8th century CE under the Abbasid Empire and later in the 9th century AH/15th CE century with the European ‘discovery’ of India and the Americas. These events revolutionized the global trade of crops and spices, transforming dishes and influencing the production of new dining ware objects.

Food as Medicine

Historically, Islamic medicine took a holistic and preventative approach to health. Food occupied a central place in healing; both ingredients and dishes acted as remedies. The theoretical framework that governed the body was known as ‘humorism’, a theory inherited from the ancient Greeks. It was based on four humours, which were linked to the four elements (air, water, fire, and earth), each associated with a primary quality (hot/cold; moist/dry). Illness was typically viewed as the result of an imbalance of humours and could be restored through diet.

Abbasid Agricultural Revolution

The Abbasid Caliphate founded Baghdad as their capital in 144 AH/762 CE. The city was strategically located at the crossroads of land, river, and sea routes, connecting it to well-established trade networks. By building a sophisticated system of irrigation and canals, crops were easily transported across the empire in exchange for other foods. Thanks also to advancements in navigation and seafaring, Abbasid merchants could travel even further to China and Indonesia bringing back cinnamon, cloves, nutmeg, and black pepper. During this time a rich culinary culture began to emerge at the Abbasid court, one which spawned new dishes and the first cookbook written in Arabic, the Kitab al-Tabikh (Book of Dishes).

European Exploration and Expansion

The fall of the Abbasid Caliphate in 655 AH/1258 CE marked a period of upheaval across the Muslim world. As European powers expanded, they began to challenge the Arab monopoly on the spice trade. This shift accelerated in 903 AH/1498 CE, when Vasco de Gama’s all-sea route to India bypassed traditional trade networks. The ‘discovery’ of the Americas in 897 AH/1492 CE further disrupted global commerce, introducing New World crops to Europe, the Middle East, and Asia, reshaping economies and food traditions worldwide.

Archaeological Discoveries in Qatar

These seeds were excavated from two sites in the north of Qatar (in 2022 and 2023). The sites are situated in the inland area around a shallow depression (rawda) where water and soil naturally collects, and date to the early Islamic period (1st – 3rd century AH/7th-9th century CE). The plant remains include burnt seeds and fragments such as grains, date stones, and a range of vegetables, fruits, spices, and medicinal plants. These foods and spices, particularly the aubergine, are evidence that the Abbasid agricultural revolution began early in Qatar. During this time farmers experimented by growing a great range of different kinds of vegetables, fruits and spices from all around the world, bringing crops to new places and developing new technologies to increase and enrich agriculture.

Dining With the Sultan

Feasts, whether celebrating an event, commemorating a victory, or hosting dignitaries, were meant to impress. Held outside in gardens, in opulent palaces or under elaborate tents, they adhered to strict codes of conduct that varied according to the court. Hosts meticulously planned the order of dishes, the lavishness of serving vessels, foods, and entertainment. Venues were adorned with season-appropriate perfumes, colourful flowers, and goldembroidered textiles. Guests dined with golden goblets, glass bottles and cups, jewel-studded jugs, and sets of the finest, often imported, porcelain and ceramic. The list of beverages and food dishes followed the latest gastronomic trends, highlighting the wealth of the host. The guests, in turn, were expected to respect the host by always observing proper etiquette.

Contemporary Cuisine: We Are What We Eat

With the rise of new nations following the end of World War II, countries embraced agriculture as a form of national identity. Food shortages were overcome and new types of foods produced to meet the needs of growing populations. With time, the way people engaged with food shifted. Processed foods flooded homes while fast food became the preferred way to eat. In recent decades, a return to ‘slow food’ developed, centred around farm-to-table practices which emphasized the importance of connecting food with communities and ecosystems. In a world grappling with environmental challenges, such as water scarcity and food security, farming plays an ever-increasing role in how humans connect with each other and the world. New agricultural technologies centred around sustainability and changes in our eating habits help remind us of our own fragility and the necessary steps needed to preserve ourselves, and our planet.

Colonial Visions of Agricultural Abundance

These posters represent a romanticized image of agriculture and tourism. Made by 20th century French orientalist artists, they depict the colonized countries (Algeria, Morocco and Tunisia) as exotic landscapes. While these vibrant images celebrate fertile lands, bustling markets, and idyllic coastlines, they obscure the exploitation of local resources and labour under colonial rule. Today, these nations have reclaimed control of their agricultural and cultural heritage, using their resources to build sustainable economies and preserve their traditions.

Innovations in Modern Farming

As climate change threatens traditional farming methods and food security worldwide, innovative approaches are paving the way for a sustainable future. Techniques like vertical farming, hydroponics, and precision agriculture address these challenges by reducing water usage, minimizing waste, and increasing crop yields. In regions with harsh climates, these methods make it possible to grow food locally, even in limited spaces. By adopting these technologies, countries are taking significant steps toward self-sufficiency, reducing dependence on imports and creating sustainable food systems.