Beyond Abroad promotes university study abroad programming with inclusive and culturally-responsive curriculum that addresses our most pressing social issues.
About the Program
WGEI and HB1 invite you to apply to our 2 week digital media program, "Examining Race and Indigenous Culture through the Arts." During your 2 weeks abroad, you will learn basic phrases in Darija (Moroccan Arabic), explore local culture though staying with host families, and expand upon your storytelling and film skills. The readings, discussions, site visits, and lectures intend to give you a critical understanding of race, indigenous culture, and filmography in the landscape of Morocco. Some courses offered during this program include:
History of Race in Morocco
Intro to Moroccan filmography
An intro to Amazigh History
The program also features afternoon excursions that pair with the thematic lectures. One of our exciting excursions includes traveling to Ouarzazate, where you will visit a film museum, historical sets, and Morocco's film school. Stay tuned for a detailed list of our curriculum for the 2 week program! In the meantime, check out more information about homestays, food, and Agadir provided by our sister organization, Dar Si Hmad.
Welcome to our Winter 2020 Trip! This trip is designed for 3rd year film students from Historically Black Colleges and Universities.
Agadir & Dar Si Hmad
Long marginalized from the political center of Rabat and on the margins of academic discourse on North Africa, Agadir provides a dynamic base from-which to explore Morocco’s rich ethno-linguistic diversity. At the same time, this calm coastal city offers an idyllic environment to engage students in serious academic study, with local tutors and experts around every corner! Coordinated by a small, local NGO, Dar Si Hmad’s Ethnographic Field School offers meaningful opportunities for collaborative exchange and a home-away-from-home for our study-abroad students.
Dates: Dec 28th, 2019- Jan 11th, 2020
The homestay is intended for students to know Moroccan culture more deeply than the average visitor to Morocco. You can integrate into the life of the family to the degree possible; e.g. cooking, going to the hammam, the cafe, etc. with host family members, participating in their activities and daily life. You will pair with another student at a homestay during the 2 week program.
Moroccans traditionally eat from the same dish when sharing a meal. Only the right hand brings food to the mouth.
● Bread (khobz in Arabic; aghrom in Tashlheet) is often used rather than utensils to scoop up food or dips.
● Tajine is the most common meal in Morocco. Cooked in a clay dish, it can include various kinds of meat, vegetables, and sometimes eggs and dried fruit. The meat is usually in the middle, with vegetables surrounding and covering it. People break off pieces of bread from a round loaf to eat the tajine, just right in front of you.
● Couscous is typically eaten for Friday lunch. It may be accompanied by buttermilk, and is usually eaten with a spoon, though some people make balls with their hands. The couscous is topped with meat and vegetables.
● Harira is a soup eaten for Ramadan break-fast meals, but it is also a common restaurant staple throughout the year. It is often accompanied by dates and “shebakiya” (a honey-glazed cookie).
● Cooked salads: zaalouk is an eggplant salad; taktouka is a tomato-bell pepper salad.
● Kaskrut (casse-croûte) is a small meal between lunch and dinner. It may include tea, coffee, bread, dips (oil, jam, honey, amlou), and cookies.
● Amlou is a dip made from almonds, argan oil, and honey.