Tuesday, February 05, 2019

Palestine on A Plate

I previously blogged on how the Arabs-called-Palestinians have turned cuisine into a major issue of ethnic and national identity within the context of the Arab conflict with Israel and Zionism.

Who created falafel.

Which humus is the best.

But now I see this matter has morphed into a sub-issue which I'll call "cuisine geography".


Palestinian food can be sorted into three categories, she explained: There is the bread- and meat-based cooking of the West Bank, which includes East Jerusalem and stretches to the Jordan River. The food of the Galilee, which sits inside Israel and includes cities like Nazareth, closely resembles Levantine cuisine, with its tabbouleh and kibbeh. The cooking of the Gaza Strip, a dense patch bordering Egypt, is largely fish-based and fiery. 

First of all, Chef Kalla would be upset that there's no maqloobeh in there.

More importantly, what happened to Jordan?  It's not part of 'historic Palestine'?

Most importantly, according to this "Palestine-on-a-Plate" geographic cuisine, the borders of "Palestine" seem to be defined as what one cooks. And food becomes soothing:
“Seeing the physical apparatus of the Israeli occupation of the West Bank was very hard to witness,” she said. She found that food soothed the frenzy in her mind. 
Maybe the desire of Arabs-called-Palestinians to eradicate Israel, erase the Jewish people's national history in the Land of Israel and deny any Jewish cultural attachment to the land is just a matter of...hunger? 




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