IV. Palestinians, Food, and Identity

Day 13:

Palestinians, Food, and Identity. The encounter with Jewish society and Effect of Modernity and Change

Assigned Reading:

a) Liora Gvion, David Wesley, Elana Wesley, “Labaneh with Light Bread and Knafeh from White Cheese: Tradition and Modernity Meet” in Beyond Hummus and Falafel: Social and Political Aspects of Palestinian Food in Israel (University of California Press, 2012). 101-128.

b) Dafna Hirsch, “Urban Food Venues as Contact Zones between Arabs and Jews during the British Mandate Period” Making Levantine Cuisine: Modern Foodways of the Eastern Mediterranean edited by Anny Gaul, Graham Auman Pitts and Vicki Valosik. Austin, Texas: University of Texas Press, 2021. https://doi.org/10.7560/324578.

c) Gvion, Liora. “What Palestinian Women Must Know: Food in the Home.” In Beyond Hummus and Falafel, 40:25–96. Berkeley: University of California Press, 2019. https://doi.org/10.1525/9780520953673-004.

Day 14:

Palestinian Women & the Social Sphere:

Assigned Reading:

Sami Tamimi and Tara Wigley, “Cooking in Aida refugee camp, Bethlehem,” Falastin. 222-225.

Watch:

Soufra (2017), which takes place in Burj El Barajneh refugee camp in South Lebanon (2017) (1 hour 11 minutes), which takes place in Burj El Barajneh refugee camp in South Lebanon (note that you must “sign-in” with your andrew ID to view the documentary)

Episode 5 of Fadi Kattan’s Teta’s Kitchen: Maklubah in Nablus. V. The Politics of Food: Food Case Studies