Course Descriptions
Courses Primarily for Undergraduate Students
ARABIC 111-1,2,3 – Arabic I
Three-course introduction to modern standard Arabic primarily, along with some exposure to and familiarization with the main regional spoken varieties. Speaking, reading, listening comprehension, and basic writing skills developed.
ARABIC 114-0 – Conversation and Culture in the Arab World
Introduction to spoken colloquial Arabic of a country or region, for example, Egyptian, Levantine, or Moroccan. Emphasis on spoken language and conversation. May be repeated for credit with different dialect. Prerequisite: ARABIC 111-2 or equivalent.
ARABIC 125-0 – Media Arabic
Prerequisite: ARABIC 111-2 or equivalent.
ARABIC 211-1,2,3 – Arabic III
Continued skills development through reading and discussion of Arabic writings from both textbooks and media resources. Prerequisite: 121-3 or equivalent.
ARABIC 311-1,2,3 – Arabic IV
Continuation of instruction in Arabic using textbooks and supplemental materials from literary sources (prose and poetry) and broadcast and print media. Emphasis on developing more advanced writing skills. Prerequisite: 211-3 or equivalent.
ARABIC 316-1 – Reading Arabic Poetry
Content varies. May be repeated for credit with different topics. Prerequisite: 311-3.
ARABIC 316-2 – Reading Classical Arabic Texts
Content varies. May be repeated for credit with different topics. Prerequisite: 311-3.
ARABIC 316-3 – Reading Modern Arabic Prose
Content varies. May be repeated for credit with different topics. Prerequisite: 311-3.
HEBREW 111-1,2,3 – Hebrew I
Understanding, speaking, reading, and writing of mainly conversational Hebrew. Hebrew used as language of instruction. Drill in language laboratory.
HEBREW 121-1,2,3 – Hebrew II
From language to literature: review of grammar; reading and discussing Hebrew literary works (prose and poetry) and newspaper articles. Compositions and oral presentations. Prerequisite: 111-3 or equivalent.
HEBREW 216-1,2,3 – Hebrew III: Topics in Hebrew Literature
Reading Hebrew literature, some biblical but mostly modern prose. Compositions and oral presentations. Prerequisite: 121-3 or equivalent.
MENA 101-6-20 – First-Year Seminar: We Are What We Eat: Turkish Food Culture and Cuisine
In this course we will explore the complex relationships between food, culture and society through a survey of Turkish cuisine and food culture from the early Ottoman period through today. Food represents an integral part of livelihood, culture and identity. Food production, consumption and sharing also have symbolic and ideological meanings. By exploring the ingredients, recipes, and tools that are essential to Turkish cooking, we will take a close look at the different geographical regions, climates, ethnic and religious communities, as well as historical and cultural phenomena that make up this extremely diverse cuisine. Special topics include Ottoman palace cuisine; regional cuisines of Turkey; street food; history of coffee and coffee houses in the Ottoman Empire and Europe; spices and trade routes; Turkish food in world literature; and the effects of wars and immigrants on the formation of Turkish food culture.
The course will also include a cooking/food component (either a visit to a Turkish restaurant in Chicago or a hands-on cooking experience for students).
PERSIAN 121-1,2,3 – Persian II
Intermediate Persian Acquisition of vocabulary and language production. Employs authentic written and audiovisual materials, including newspapers, short stories, poems, television, film, and radio. Speaking and writing emphasized. Prerequisite: 111-3 or equivalent.
TURKISH 111-1,2,3 – Turkish I
Introduction to basic literacy and oral proficiency; insights into modern Turkish culture through the language. Print and audiovisual materials used to supplement textbook.
TURKISH 121-1,2,3 – Turkish II Intermediate Turkish
Continuation of basic grammar instruction; further development of reading, writing, speaking, and listening skills through the use of printed and audiovisual materials. Insights into modern Turkish culture. Prerequisite: 111-3 or equivalent.