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Journal Articles
Gastronomica (2012) 12 (1): 34–42.
Published: 01 February 2012
...ari ariel Analyzing the Israeli-Lebanese hummus wars, this article argues that both the competition to make the largest plate of hummus in the world and the Lebanese effort to trademark the term “hummus” within the European Union are attempts to legalize and concretize the concept of authenticity...
Journal Articles
Gastronomica (2014) 14 (2): 5–15.
Published: 01 May 2014
... article uses the concepts of “disgust” and “hunger” to offer new insights about food and identity in Australia’s Greek community and in the wider Australian culinary landscape. In particular, it applies Ghassan Hage’s work on nostalgia among Lebanese immigrants to the situation of Greek proprietors and...
Journal Articles
Gastronomica (2012) 12 (2): 87–90.
Published: 01 May 2012
...jason leahey This story details the history, wares, and business philosophy of the Sahadi Importing Company, a third-generation Lebanese-American family food business in Brooklyn. It begins by noting the ways Brooklyn's commercial and cultural landscapes have drastically changed over the past few...
Journal Articles
Gastronomica (2020) 20 (1): 59–68.
Published: 01 February 2020
... program, a forty- year-old white woman, responded with confusion about ques- tions of white privilege in KC s food system, because she sees diversity at local food spaces all the time: But there s so many South Indians that come to City Market. Lebanese, people from Bombay, Mumbai. Those people, they...
Journal Articles
Gastronomica (2019) 19 (2): 87–95.
Published: 01 May 2019
... building a better understanding of modern and contemporary manifesta- tions of foods like hummus. In contemporary scholarship dis- cussions of hummus have largely revolved around competing claims to ownership of the dish by Palestinians, Israelis, and Lebanese (Hirsch 2011; Ariel 2012; Avieli 2016). But...
Journal Articles
Gastronomica (2017) 17 (4): 127–140.
Published: 01 November 2017
Journal Articles
Gastronomica (2016) 16 (4): 66–77.
Published: 01 November 2016
...- sumption her parents employ at home. Although filled with se- cret pleasures of its own, the yogurt consumption in Said s Palestinian-Lebanese American household appears sloppy when juxtaposed with the culinary habits of her classmates. Spooning plain Colombo-brand yogurt out of a large container onto...
Journal Articles
Gastronomica (2016) 16 (3): 19–30.
Published: 01 August 2016
... of food should not be sought in heritage and tradition, but rather in practice and performance. For him, the fact that Israeli Jews prepare and consume hummus made it as Israeli as it was Lebanese or Middle Eastern. Hirsch and Tene (2013: 25), in their sociohistorical analysis of the making of hummus...
Journal Articles
Gastronomica (2016) 16 (2): 1–11.
Published: 01 May 2016
... battles such as the Lebanese attempt to trademark the name (Ariel 2012). But the cherry tomato, unlike hummus and falafel, does not hold a cherished place in the gastronomical hearts of Israelis. The fruit is not a symbol of Israel, nor is it a particu- larly beloved food item. In fact, in the most common...
Journal Articles
Gastronomica (2016) 16 (1): 90–91.
Published: 01 February 2016
... objects of dispute between nation-states (and also between corporations and national soci- eties). Take the dispute over hummus between Lebanese and Israelis, even though hummus is traceable to the twelfth century before there was a Lebanon or an Israel. In 2009 Singapore cried foul over Malaysia s claim...
Journal Articles
Gastronomica (2016) 16 (1): 16–27.
Published: 01 February 2016
Journal Articles
Gastronomica (2015) 15 (1): 34–43.
Published: 01 February 2015
... evident. The woman complains that her Lebanese neighbors cook on the balconies, filling the sky with greasy smoke and the smell of goat s meat and protests of her Vietnamese neighbors: At one stage, they were even drying noodles on the clotheslines in the backyards (Blainey 1984: 132). A popular...
Journal Articles
Gastronomica (2013) 13 (2): 15–17.
Published: 01 May 2013
... turned out to be originally from Nassau. A block closer to my apartment, I stopped at a small seafood market owned by a Lebanese family and bought several pounds of boned catfish. Later, I called a few friends and invited them to my place for dinner, then I prepared foo-foo with unpeeled plantains, sea...
Journal Articles
Gastronomica (2010) 10 (2): 5.
Published: 01 May 2010
... artwork evolves from his interactions with people in the neighborhoods where he is working. and asbeh nayieh, raw liver a favorite breakfast treat, especially when washed down with a glass of arak, the Lebanese anise-scented alcohol. Tawlet is the kitchen table where Mom cooks, where friends and fam- ily...
Journal Articles
Gastronomica (2010) 10 (3): 14–18.
Published: 01 August 2010
... broken English regarding overripe fruits and their fate in America. Papa John Ferhat Nabhan would often arrive at our house weary, after a long day of driving his blue-gray fruit truck through the sand dunes trying to sell its entire load of fruit. He was a Lebanese immigrant, formerly a sheepherder...
Journal Articles
Gastronomica (2010) 10 (2): 1–5.
Published: 01 May 2010
... found in no other Lebanese restaurants. If you join us for lunch on Monday, you will find Rima Massoud, from the Chouf Mountains, serving her special stuffed chicken. On Tuesday, Maguy, Batroûn s mermaid, will offer the absolute best samakeh harra, fish baked in a sesame sauce. Later in the week...
Journal Articles
Gastronomica (2010) 10 (1): 50–60.
Published: 01 February 2010
... Place in Belgravia. Most of the female guests appeared in galabiyas they had bought on the trip. First came meze type things for starters, including silver dolmas stuffed vine leaves, tabbuleh, carrot and cumin salad, and foul medames. (The tabbuleh may have been more Lebanese than Egyptian...
Journal Articles
Gastronomica (2008) 8 (4): iii–iv.
Published: 01 November 2008
... about in this issue. In the midst of the Second Intifada, Komarovsky traveled to the Israeli Arab town of Nazareth to cook with chef Duhoul Sfadi at his restaurant, Diana, in an act of support and defiance. Now he has opened a cooking school in the northern Galilee, near the Lebanese border, to teach...
Journal Articles
Gastronomica (2008) 8 (4): 91–94.
Published: 01 November 2008
... the way he played with flavors. The professionalism of the chefs I met in the United States made a deep impression on me. AR: What did you bring back to Israel from California? EK: The realization that fusion was happening right here, among the Moroccan, the Polish, the Lebanese all the dif- ferent...
Journal Articles
Gastronomica (2008) 8 (4): v–vi.
Published: 01 November 2008
... ©© 2008 BY THE REGENTS OF THE UNIVERSITY OF CALIFORNIA. ALL RIGHTS RESERVED. 2008 Contributors maureen abood writes about her Lebanese family, food, and the soul of the kitchen. Her work has appeared in Saveur, the Washington Post, the Chicago Tribune, and U.S. Catholic, and she has given...