Release on 2016-02-01 | by Laila El Haddad,Maggie Schmitt
Author: Laila El Haddad,Maggie Schmitt
A full-colour cookbook featuring an enticing array of Palestinian dishes, 'The Gaza Kitchen' also serves as an extraordinary introudction to daily life in the embattled Gaza Strip. It is a window into the intimate everyday spaces that never appear in the news.
Release on 2016-10-01 | by Laila El-Haddad,Maggie Schmitt
A Palestinian Culinary Journey
Author: Laila El-Haddad,Maggie Schmitt
This award-winning cookbook shares with readers the little-known but distinctive cuisine of the Gaza region of Palestine, presenting 130 recipes collected by the authors from Gaza. Cooks will find great, kitchen-tested recipes for spicy stews, piquant dips, fragrantly flavored fish dishes, and honey-drenched desserts. They will also be entranced by the hundreds of beautiful photos of Gazan cooks, farmers, and fresh-produce merchants at work, and by the numerous in-kitchen interviews in which these women and men tell the stories of their food, their heritage, and their families. Anthony Bourdain, Claudia Roden, and Yotam Ottolenghi are among the many culinary figures who have embraced The Gaza Kitchen. This second edition features tantalizing new stories and recipes, a fresh new design in a beautiful hardbound volume, new photos, and an updated index.
Gaza has become synonymous with conflict and dispute. Though only slightly larger than Omaha, Nebraska at 140 square miles, the small territory of Gaza has been a hot spot for bitter disputes between sparring powers for millennia, from the Ancient Egyptians up until the British Empire and even today. Wedged between the Negev and Sinai deserts on one side and the Mediterranean Sea on the other, Gaza was contested by the Pharaohs, Persians, Greeks, Romans, Byzantines, Arabs, Fatimids, Mamluks, Crusaders, and Ottomans. Then in 1948, 200,000 people sought refuge in Gaza-a marginal area neither Israel nor Egypt wanted. It is here that Palestinian nationalism grew and sprouted into a dream of statehood, a journey much filled with strife. Though small in size, Gaza's history is nothing short of monumental. Jean-Pierre Filiu's Gaza is the first complete history of the territory in any language. Beginning with the Hyksos in 18th century BC, Filiu takes readers through modern times and the ongoing disputes of the region, ending with what may be in store for the future.
One of the Best Cookbooks of the Year as chosen by The Guardian, BookRiot, The Kitchn, KCRW, and Literary Hub A dazzling celebration of Palestinian cuisine, featuring more than 80 modern recipes, captivating stories and stunning travel photography. Yasmin Khan unlocks the flavors and fragrances of modern Palestine, from the sun-kissed pomegranate stalls of Akka, on the coast of the Mediterranean Sea, through evergreen oases of date plantations in the Jordan Valley, to the fading fish markets of Gaza City. Palestinian food is winningly fresh and bright, centered around colorful mezze dishes that feature the region’s bountiful eggplants, peppers, artichokes, and green beans; slow-cooked stews of chicken and lamb flavored with Palestinian barahat spice blends; and the marriage of local olive oil with earthy za’atar, served in small bowls to accompany toasted breads. It has evolved over several millennia through the influences of Arabic, Jewish, Armenian, Persian, Turkish, and Bedouin cultures and civilizations that have ruled over, or lived in, the area known as ancient Palestine. In each place she visits, Khan enters the kitchens of Palestinians of all ages and backgrounds, discovering the secrets of their cuisine and sharing heartlifting stories.
As Israel's control of the Occupied Palestinian Territory nears its fiftieth anniversary, The Writing on the Wall offers a critical perspective on the international law of occupation. Advocating a normative and functional approach to occupation and to the question of when it exists, it analyzes the application of humanitarian and human rights law, pointing to the risk of using the law of occupation in its current version to legitimize new variations of conquest and colonialism. The book points to the need for reconsidering the law of occupation in light of changing forms of control, such as those evident in Gaza. Although the Israeli occupation is a main focal point, the book broadens its compass to look at other cases, such as Iraq, Northern Cyprus, and Western Sahara, highlighting the role that international law plays in all of these cases.
Laila El-Haddad takes us into the intense life and world of a busy Palestinian journalist who is both covering the story of Gaza and living it, with her young son. She was in Gaza City in 2005, watching hopefully as the Israelis prepared their withdrawal from the Gaza Strip. She covered the January 2006 Palestinian elections--judged 'free and fair’ by international monitors. But then, she watched aghast as the Israeli government, backed by the Bush administration, moved in to punish Gaza’s 1.5 million people for the way they had voted by throwing a tough siege around the Strip. The Abridged Edition of this earlier work focuses on El-Haddad's writings from within Gaza and on the angst she felt in late 2008, when she worried deeply about the fate of her parents and other relatives trapped inside Gaza during a fierce Israeli attack.
Cooking, Eating and Entertaining the Middle Eastern Way
Author: Bethany Kehdy
Pubpsher: Hardie Grant Publishing
In The Jewelled Table, Bethany Kehdy takes classic and traditional recipes and demystifies them, in turn reinterpreting them for a modern cook, without sacrificing authenticity. Over 80 ancient and every day recipes from the Middle East are reinterpreted and made accessible for cooking in a Western kitchen without losing their integrity. Find out the secret to nailing hummus once and for all, whip up a Persian herb frittata and make an impressive, delicious Ox cheek, shallot and rhubarb stew. From simple weeknight suppers to lazy brunches, Sunday roasts, celebratory feasts and last-minute mayhem, Bethany illustrates that with a few key ingredients, Middle Eastern food is the perfect fit for every occasion. Featuring menu plans, detailed instructions on how to cook the recipes, as well as charming anecdotes throughout from Bethany’s own experiences in the Middle East, all set to the backdrop of beautiful location shots, The Jewelled Table is an essential cookbook for anyone who loves the flavours of the Middle East.
Release on 2015 | by Refaat Alareer,Laila M. El-Haddad
Author: Refaat Alareer,Laila M. El-Haddad
During Israel's lengthy 2014 assault on Gaza, voices worldwide rose in stunned protest. Using numerous creative means, Palestinians and their allies bore witness to the Israeli attacks--and to the siege that has strangled Gaza ever since. Gaza Unsilenced foregrounds the words and images with which Gaza Palestinians recorded the pain, losses, and dislocations of the attacks, the continuing punishment of the siege, and their community's resilience and dignity. The book includes original contributions from the editors themselves along with essays, reportage, images, and poetry from Gaza and elsewhere. Contributors include: Ali Abunimah, Ramzi Baroud, Diana Buttu, Belal Dabour, Chris Hedges, Rashid Khalidi, and Eman Mohammed.
Release on 2020-06-16 | by Sami Tamimi,Tara Wigley
Author: Sami Tamimi,Tara Wigley
Pubpsher: Ten Speed Press
A soulful tour of Palestinian cooking today from the Ottolenghi restaurants’ executive chef and partner—120 recipes shaped by his personal story as well as the history of Palestine. “Truly, one of the best cookbooks of the year so far.”—Bon Appétit The story of Palestine’s food is really the story of its people. When the events of 1948 forced residents from all regions of Palestine together into one compressed land, recipes that were once closely guarded family secrets were shared and passed between different groups in an effort to ensure that they were not lost forever. In Falastin (pronounced “fa-la-steen”), Sami Tamimi retraces the lineage and evolution of his country’s cuisine, born of its agriculturally optimal geography, its distinct culinary traditions, and Palestinian cooks’ ingenuity and resourcefulness. Tamimi covers the territory between the Mediterranean Sea and the Jordan River—East Jerusalem and the West Bank, up north to the Galilee and the coastal cities of Haifa and Akka, inland to Nazareth, and then south to Hebron and the coastal Gaza Strip—recounting his upbringing with eleven siblings and his decision to leave home at seventeen to cook in West Jerusalem, where he met and first worked with Yotam Ottolenghi. From refugee-camp cooks to the home kitchens of Gaza and the mill of a master tahini maker, Tamimi teases out the vestiges of an ancient culinary tradition as he records the derivations of a dynamic cuisine and people in more than 130 transporting photographs and 120 recipes, including: • Hassan’s Easy Eggs with Za’atar and Lemon • Fish Kofta with Yogurt, Sumac, and Chile • Pulled-Lamb Schwarma Sandwich • Labneh Cheesecake with Roasted Apricots, Honey, and Cardamom Named after the Palestinian newspaper that brought together a diverse people, Falastin is a vision of a cuisine, a culture, and a way of life as experienced by one influential chef.
a contribution to the study of the Egyptian sense of history
Author: Donald B. Redford
Pubpsher: Benben Publications
This is a classic study into the Egyptians' use of the past, focusing on the pictures and texts common in Ancient Egypt showing groupings of kings. The author discusses the genesis and development of the "king list" tradition, following a tradition over three millennia. After taking a chronological approach to "king lists", annals and day lists from the Old to New Kingdoms, the book focuses on the Aegyptiaca of Manetho, perhaps the first truly 'historical' approach to Egyptian sources written during the early Ptolemaic period.