#hummus

Il est temps pour moi de faire une #recension sur #appropriation_culturelle et #Palestine, qui recouvre des sujets aussi larges que : #Houmous #Hummus #rrroumous #Chakchouka #falafel #couscous #Shawarma #zaatar #Nourriture #Cuisine #Danse #dabke #vêtements #langage #arabe #Art #Cinéma #Photos #Littérature #Poésie #Photographie #Documentaire ...

Le Rrrizbollah aime le rrroumous
@nidal, Loubnan ya Loubnan, le 10 octobre 2008
►https://seenthis.net/messages/97763

Israel’s cuisine not always kosher but travelling well
Stephen Cauchi, The Age, le 22 mai 2011
►http://seenthis.net/messages/493046

Make Hummus Not War
Trevor Graham, 2012
►https://seenthis.net/messages/718124

NYC Dabke Dancers respond to ZviDance "Israeli Dabke"
Dabke Stomp, Youtube, le 3 août 2013
►http://seenthis.net/messages/493046
►https://www.youtube.com/watch?v=JM9-2Vmq524

La Chakchouka, nouveau plat tendance (PHOTOS)
Rebecca Chaouch, HuffPost Maghreb, le 15 avril 2014
►http://seenthis.net/messages/493046

Exploring Israel’s ‘ethnic’ cuisine
Amy Klein, JTA, le 28 janvier 2015
►http://seenthis.net/messages/493046

International Hummus Day : Israeli Entrepreneur’s Middle Eastern Food Celebration Is Still Political For Some
Lora Moftah, IB Times, le 13 mai 2015
►http://seenthis.net/messages/493046

Israel’s obsession with hummus is about more than stealing Palestine’s food
Ben White, The National, le 23 mai 2015
►http://seenthis.net/messages/493046

https://seenthis.net/local/cache-vignettes/L600xH401/NCS_modifiedeb94-66d59.jpg

Palestine : étude d’un vol historique et culturel
Roger Sheety, Middle East Eye, le 15 juillet 2015
►https://seenthis.net/messages/646413

La « guerre du houmous »
Akram Belkaïd, Le Monde Diplomatique, septembre 2015
►https://seenthis.net/messages/718124

L’appropriation culturelle : y voir plus clair
LAETITIA KOMBO, Le Journal En Couleur, le 31 août 2016
►https://seenthis.net/messages/527510

Hummus restaurant
The Angry Arab News Service, le 5 novembre 2016
►https://seenthis.net/messages/539732

Le Houmous israélien est un vol et non une appropriation
Steven Salaita, Al Araby, 4 September 2017
►https://seenthis.net/messages/632441

Looted and Hidden – Palestinian Archives in Israel (46 minutes)
Rona Sela, 2017
►https://seenthis.net/messages/702565
►https://www.youtube.com/watch?v=0tBP-63unME

Avec Cyril Lignac, Israël fait découvrir son patrimoine et sa gastronomie
Myriam Abergel, Le Quotidien du Tourisme, le 27 janvier 2018
►http://seenthis.net/messages/493046

Why does Virgin find “Palestinian couscous” offensive ?
Gawan Mac Greigair, The Electronic Intifada, le 10 février 2018
►https://seenthis.net/messages/668039

Maghreb : une labellisation du couscous moins anodine qu’il n’y paraît
Le Point, le 13 février 2018
▻https://seenthis.net/messages/764021

https://seenthis.net/local/cache-vignettes/L450xH679/91uCzv0SJfL_90a2-07a3c.jpg

Medieval Arabic recipes and the history of hummus
Anny Gaul, Recipes, le 27 mars 2018
▻https://seenthis.net/messages/744327

Que font de vieilles photos et de vieux films de Palestiniens dans les archives de l’armée israélienne ?
Ofer Aderet, Haaretz, le 2 juillet 2018
►https://seenthis.net/messages/612498

En Israël, une exposition montre des œuvres arabes sans le consentement des artistes
Mustafa Abu Sneineh, Middle East Eye, le 17 juillet 2018
►https://seenthis.net/messages/708368

Yalla
►https://seenthis.net/messages/716429

https://seenthis.net/local/cache-vignettes/L525xH700/39686756_10822a0-b473b.jpg

Houmous, cuisine et diplomatie
Zazie Tavitian, France Inter, le 21 août 2018
►https://seenthis.net/messages/718124

Pourquoi un éditeur israélien a-t-il publié sans agrément un livre traduit d’essais en arabe ?
Hakim Bishara, Hyperallergic, le 13 septembre 2018
►https://seenthis.net/messages/723466

La nouvelle cuisine israélienne fait un carton à Paris
Alice Boslo, Colette Monsat, Hugo de Saint-Phalle, Le Figaro, le 26 septembre 2018
►https://seenthis.net/messages/725555

Cuisine, art et littérature : comment Israël vole la culture arabe
Nada Elia, Middle East Eye, le 3 octobre 2018
►https://seenthis.net/messages/726570

Pins Daddy - Israel Costume
►https://seenthis.net/messages/726570

Shawarma, the Iconic Israeli Street Food, Is Slowly Making a Comeback in Tel Aviv
Eran Laor, Haaretz, le 8 janvier 2019
►https://seenthis.net/messages/493046

What is Za’atar, the Israeli Spice You Will Want to Sprinkle on Everything
Shannon Sarna, My Jewish Learning, le 7 mars 2019
►https://seenthis.net/messages/767162

#Vol #appropriation_culinaire #racisme #colonialisme #Invisibilisation #Histoire #Falsification #Mythologie #Musique #Musique_et_Politique #Boycott_Culturel #BDS

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En parallèle, un peu de pub pour la vraie cuisine palestinienne ou moyen-orientale :

Rudolf el-Kareh - Le Mezzé libanais : l’art de la table festive
▻https://seenthis.net/messages/41187

Marlène Matar - Ma’idat Marlene min Halab
►https://seenthis.net/messages/537468

La cuisine palestinienne, c’est plus que ce qu’on a dans l’assiette
Laila El-Haddad, Electronic Intifada, le 15 Juin 2017
►https://seenthis.net/messages/612651

Palestine : la cuisine de Jerusalem et de la diaspora
Alain Kruger, France Culture, le 25 février 2018
►https://seenthis.net/messages/671981

La Palestine, ce n’est pas seulement de la géographie, c’est notre façon à nous de faire la cuisine, de manger, de bavarder
Shira Rubin, Eater, le 9 novembre 2018
►https://seenthis.net/messages/737305

Une écrivaine décrit la cuisine palestinienne et le monde qui l’entoure
Mayukh Sen, The New-York Times, le 4 février 2019
►https://seenthis.net/messages/760255

La Troika Libanaise
►https://www.facebook.com/LaTroikaLibanaise

Les Ptits Plats Palestiniens de Rania
►https://lesptitsplatspalestiniensderania.wordpress.com

Une Palestinienne à Paris
►https://unepalestinienneaparis.wordpress.com

Hind Tahboub - Bandora
►https://www.bandoracuisine.com/bandora-cuisine

Askini
195 rue Saint-Maur
75010 Paris
►https://www.facebook.com/askiniparis

Ardi
10 rue Lydia Becker
75018 Paris
►https://www.facebook.com/ardiconceptstore

Sharqi’s
24 rue de l’Université
34000 Montpellier
▻https://www.facebook.com/Sharqis-1837468433036940

La Palestine
24 Rue Mazenod
13002 Marseille
►https://www.lapalestine.fr

#Livres_de_recettes #Restaurants #Traiteurs #Cheffes

Medieval Arabic recipes and the history of hummus | The Recipes Project
▻https://recipes.hypotheses.org/10414

Via @hasepi

Among historians of food in the Middle East, Kanz al-fawa’id and other medieval cookbooks are often discussed in terms of how much the region’s cooking has changed since they were written – and with good reason. Charles Perry has suggested that Middle Eastern #cuisine as we know it is 500 years old, pointing out that many of today’s staple ingredients, like tomatoes and potatoes, and common techniques, like stuffing vegetables, are absent from medieval Arabic recipe collections, having been introduced to the region centuries later. And medieval cooks’ liberal use of cinnamon, caraway, and coriander is a far cry from the typical Middle Eastern palate today.

But not all contemporary Middle Eastern foods are without precedent in these medieval works. These collections also include recipes whose flavorings and makeup have shifted over time even as their essential techniques or structures have remained the same. An excellent example is the assortment of tahini- and chickpea-based dishes that we can read as forerunners of today’s #hummus (Arabic for “chickpeas”).

[...]

Examples of Arab influence on medieval European recipes abound, from the introduction of durum wheat to imported medicinal ingredients to the aesthetics of medieval cooking sauces. Conversely, shifts in spice use in the Middle East followed early modern Ottoman and European trends. Who knows how many more unexplored connections lie in the wealth of medieval Arabic recipes – more accessible today than ever.

#recette #Pois_chiche #houmous #moyen_orient

« En volant des œuvres dans divers pays arabes, Israël confirme ce qu’il est – un étranger sans respect des frontières culturelles et une jeune nation coloniale mue par des aspirations de grandeur impériale »
▻https://www.middleeasteye.net/fr/opinions/cuisine-art-et-litt-rature-comment-isra-l-vole-la-culture-arabe-40833

La nouvelle cuisine israélienne fait un carton à Paris
Par 3 Auteurs [ Alice Boslo, Colette Monsat, Hugo de Saint-Phalle ] Mis à jour le 28/09/2018 à 11:51 Publié le 26/09/2018 à 07:30
▻http://www.lefigaro.fr/sortir-paris/2018/09/26/30004-20180926ARTFIG00037-la-nouvelle-cuisine-israelienne-fait-un-carton-a-

https://i.f1g.fr/media/figaro/805x453_crop/2018/09/26/XVM67a8986e-bd87-11e8-8cd0-65d364c292bd.jpg

Un vent chaud venu du Proche-Orient souffle sur la capitale avec de nouvelles adresses israéliennes pointues, chaleureuses et gourmandes. Et les Parisiens de découvrir une cuisine méditerranéenne fraîche, souriante, attachée aux beaux produits, loin de se résumer aux seuls houmous et falafels.

#fakenews #voleurs

« J’ai voyagé en Israël, alors je vais t’expliquer le Rroumous » : Houmous, cuisine et diplomatie
▻https://www.franceinter.fr/vie-quotidienne/houmous-cuisine-et-diplomatie

Le houmous, définition

Première chose, il faut savoir le nommer. Houmous se prononce _ROU_mous, car en hébreu comme en arabe, le « h » se prononce "r". Le houmous est une préparation à base de pois chiche réduite en purée avec du citron, de l’huile d’olive et du « tahiné » (une purée de sésame).

J’ai voyagé en Israël, où on en consomme beaucoup.

Je te rappelle que j’avais commis ceci en 2008 : Loubnan ya Loubnan : Le Rrrizbollah aime le rrroumous
▻http://tokborni.blogspot.com/2008/10/le-rrrizbollah-aime-le-rrroumous.html

Savez-vous comment on peut reconnaître un journaliste qui vient soit de se faire expliquer le danger islamiste, la dhimmitude et l’Eurabia par l’ambassadeur d’Israël à Paris, soit de trouver l’inspiration après plusieurs heures de visionnage de Guysen TV ? C’est très simple, et il n’est pas nécessaire de recourir à une théorie du complot trop compliquée. Ce journaliste se reconnaît aisément : il dit « Rrrezbollah » (ou, pire, « Rrrizbollah ») et « Rrramas », au lieu de « Hhezbollah » (« h » expiré) et « Hhamas » (même « h » expiré).

[...]

Bref, n’importe qui dira : « Hhassan Nasrallah du Hhezbollah aime le Hhoumous ». Si un éditorialiste analyse : « Rrrassan Nasrallah du Rrrizbollah aime le Rrroumous », maintenant vous le savez : c’est un thuriféraire du sionisme.

C’est d’autant plus idiot, pour les analystes sionistes, de se faire piéger aussi facilement que, par ailleurs, il ne leur viendrait pas à l’idée de prononcer « Rafiq Rrrariri ». C’est la même lettre. Au pire, ils diront « Rafikariri » d’une seule traite, mais pas « Rrrariri ». (Pourtant, Rafiq Rrrariri aimait beaucoup le rrroumous.)

Prononcer « Rrrizbollah », ça vous trahit le propagandiste sioniste aussi sûrement que s’il disait « Eretz Yisrael » au lieu de « régime illégitime qui occupe al-Quds » au journal de 20 heures...

▻https://scontent.fham1-1.fna.fbcdn.net/v/t1.0-9/39686756_1080692202081888_3122531564534104064_o.jpg?_nc_

Why does Virgin find “Palestinian couscous” offensive?
►https://electronicintifada.net/content/why-does-virgin-find-palestinian-couscous-offensive/23276

Virgin Atlantic has removed the word “Palestinian” from the description of a dish on its in-flight menu, following complaints from Israel-supporting customers.

The airline acknowledged that the dish was a Palestinian recipe, but simultaneously apologized for “offense caused” by its use of the word.

The dish was offered on the airline’s menu for economy class passengers in late 2017 and was described as “Palestinian couscous salad.”

One customer giving the name Dani Williams took to social media to accuse the company of being “terrorist sympathizers” for using the descriptor. In a tweet, Williams posted a photograph of the menu and wrote: “last time you get my money.”

Other pro-Israel social media users responded to the in-flight meal by claiming couscous was not Palestinian.

One tweet suggested that the dish should be called “Jewish salad.”
 
A photograph of the menu was also posted on the Facebook page of a group called the Israel Advocacy Movement. An accompanying comment read: “I thought this was an Israeli salad.”

David Garnelas, the man who made the comment, also accused Richard Branson, Virgin Atlantic’s founder, of “showing his true colors,” adding that “Israelis must boycott Virgin and Israel must ask for an explanation.”

Since these complaints were made, Virgin Atlantic has renamed the dish “couscous salad,” with the word “Palestinian” deleted.

Global hummus shortage as prices soar by a third
▻http://www.telegraph.co.uk/news/2018/01/29/global-hummus-shortage-prices-soar-third

http://www.telegraph.co.uk/content/dam/food-and-drink/2016/04/19/F73X3Y-xlarge_trans_NvBQzQNjv4BqplGOf-dgG3z4gg9owgQTXAsIcagKWDTsYii0WZbrxoU.jpg

Palestine : étude d’un vol historique et culturel
Roger Sheety, Middle East Eye, le 15 juillet 2015
▻http://www.middleeasteye.net/fr/opinions/palestine-tude-d-un-vol-historique-et-culturel-1585202488

Déjà quelques articles sur seenthis avec ces mots-clés :
#Palestine #Vol #Nourriture #Cuisine #Houmous #Hummus #rrroumous #appropriation_culturelle

En particulier :

Israel’s obsession with hummus is about more than stealing Palestine’s food
Ben White, The National, le 23 mai 2015
►https://seenthis.net/messages/493046

Le Houmous israélien est un vol et non une appropriation
Steven Salaita, Al Araby, 4 September 2017
►https://seenthis.net/messages/632441

Mais ici la discussion est plus large et aborde aussi, par exemple, les #vêtements palestiniens...

Le Houmous israélien est un vol et non une appropriation
Steven Salaita, Al Araby, 4 September 2017
▻http://www.agencemediapalestine.fr/blog/2017/09/11/le-houmous-israelien-est-un-vol-et-non-une-appropriation

#Palestine #Vol #Nourriture #Cuisine #Houmous #Hummus #rrroumous #appropriation_culturelle

Suite de :
►https://seenthis.net/messages/97763
►https://seenthis.net/messages/493046
►https://seenthis.net/messages/527510
►https://seenthis.net/messages/539732

The Angry Arab News Service/وكالة أنباء العربي الغاضب : Hummus restaurant
Saturday, November 05, 2016
▻http://angryarab.blogspot.com/2016/11/hummus-restaurant.html

Hummus restaurant
I arrived at SFO yesterday and yelped for some restaurants close by in San Mateo. I encountered one named “Hummus Village”. I got excited. I drove there and looked at the menu. They have very specialized Hummus dishes. I asked the man and woman behind the counter: do you have whole wheat bread? The man answered: no, we get our food form Israel. I said with utter revulsion: this is an Israeli restaurant? He said: yes, we offer Israeli food. I said: Israeli food. Let us read the menu: falafel is an Arabic word. Hummus is an Arabic word. Musabbahah is an Arabic word. How come those Israeli dishes all have Arabic names? Those are Arabic dishes. I naturally stormed out mumbling obscene Arabic—not Israeli—words.

PS Shawirma is from a turkish Anatolian word çevirme, which means rotation.
Posted by As’ad AbuKhalil at 8:09 AM

Israel’s obsession with hummus is about more than stealing Palestine’s food | The National

▻http://www.thenational.ae/opinion/comment/israels-obsession-with-hummus-is-about-more-than-stealing-palestines-foo

http://www.thenational.ae/storyimage/AB/20150523/OPINION/150529649/AR/0/&NCS_modified=20150523125237&MaxW=640&imageVersion=default&AR-150529649.jpg

Pep Montserrat for The National

son travail ici ▻http://pepmontserrat.com/artwork

When Israel expelled hundreds of thousands of Palestinians from their villages and homes in 1948, many left with little more than the clothes on their back. Food was left on the stove. Crops were left unharvested. But the land emptied of its inhabitants was soon occupied by new residents.

From 1948 to 1953, almost all new Jewish settlements were established on refugees’ property. The myth of making the desert bloom is belied by the facts: in mid-1949, two-thirds of all land sowed with grain in Israel was Palestinian land. In 1951, “abandoned” land accounted for nearly 95 per cent of all Israel’s olive groves and almost 10,000 acres of vineyards.

During these early years, many Palestinian refugees attempted to return to their lands. By 1956, as many as 5,000 so-called “infiltrators” had been killed by Israeli armed forces, the vast majority of them looking to return home, recover possessions, or search for loved ones. Palestinian women and children who crossed the frontier to gather crops were murdered.

The Nakba in 1948 was the settler colonial conquest of land and the displacement of its owners, a dual act of erasure and appropriation. Citing “reasons of state”, Israel’s first premier David Ben-Gurion appointed a Negev Names Committee to remove Arabic names from the map. By 1951, the Jewish National Fund’s “Naming Committee” had “assigned 200 new names”.

▻http://www.geog.bgu.ac.il/members/yiftachel/books/Hagar-Bedouins-%20articles.pdf
reference page 6 (State Archives; Prewar Archive, C/2613, cited in Benvenisti, 1997:8–9).

But it did not stop with dynamite and new maps. The Zionist colonisation of Palestine has also included culture, notably cuisine. This is the context for the so-called “hummus wars”: it is not about petty claims and counterclaims, rather, the story is one of colonial, cultural appropriation and resistance to those attempts.

In the decades since the establishment of the State of Israel on the ruins and ethnically cleansed lands of Palestine, various elements of the indigenous cuisine have been targeted for appropriation: falafel, knafeh, sahlab and, of course, hummus.

Though these dishes are common to a number of communities across the Mediterranean and Middle East, Israel claims them as its own: falafel is the “national snack”, while hummus, according to Israeli food writer Janna Gur, is “a religion”.

In a 2002 article on recipes, the Israeli embassy in Washington acknowledged that “Israel lacks a long-standing culinary heritage”, adding that “only a few years ago, Israelis even doubted the existence of their own authentic cuisine”.

Introduction to Israeli Foods | Jewish Virtual Library
▻http://www.jewishvirtuallibrary.org/jsource/Society_&_Culture/foodintro.html

Such an admission is hard to find these days, as appropriation has become propaganda.

In 2011, Jerusalem-based chef Michael Katz visited Australia and told a local newspaper how the Israeli government had “decided, through culture, to start improving Israel’s image”.

“They started sending artists, singers, painters, filmmakers and then the idea came of sending chefs.”

Israel’s cuisine not always kosher but travelling well
►http://www.theage.com.au/entertainment/restaurants-and-bars/israels-cuisine-not-always-kosher-but-travelling-well-20110521-1ey1s.html

In 2010, the Israeli government decided to distribute pamphlets at Tel Aviv airport, to equip Israelis who go abroad with, in the words of then-public diplomacy minister Yuli Edelstein, the “tools and tips to help them deal with the attacks on Israel in their conversations with people”. Included in the literature was the claim that “Israel developed the famous cherry tomato.”

▻http://www.jpost.com/Israel/Israel-to-use-ordinary-people-for-PR

Now, as the Jewish Telegraphic Agency put it earlier this year, “Israel has been on the culinary ascent of late, with dozens of food blogs, new high-end restaurants, cooking shows and celebrity chefs, and a fascination with everything foodie”.

▻http://www.jta.org/2015/01/28/arts-entertainment/exploring-israels-ethnic-cuisine

It is not just food that is enlisted in Israel’s global PR initiatives. A few year ago, pro-Israel students at Brandeis University, in Massachusetts, held a “hookah night” with the help of campus-based “hasbara fellows”, professional Israel advocates who noted without any irony that “hookah is not specifically an Israeli cultural facet”.

In addition to smoking and snacks, the “cultural” evening also included belly dancers. Explaining the rationale for the event, a member of the Brandeis Zionist Alliance said they had found that “students are more receptive to Israel-related education when we use a cultural lens”.

▻http://www.hasbarafellowships.org/cgblog/255/Brandeis-Embraces-Israeli-Culture-with-Hookah-Night

Now we have “International Hummus Day”, launched by an Israeli, Ben Lang, who is explicit about the propaganda value of his project: “The idea was to connect people around hummus and get more people talking about it and hopefully get people to see the good things that are happening in Israel.”

“I just wanted to make sure that people saw that the initiative started in Israel.”

▻http://www.ibtimes.com/international-hummus-day-israeli-entrepreneurs-middle-eastern-food-celebrat

As everything from food to the keffiyeh is used to “rebrand” the state that colonised Palestine in the first place, Palestinians and their supporters have fought back.

When an Israeli choreographer included the dabke traditional dance in his company’s repertoire in 2013,

▻http://www.nytimes.com/2013/08/02/arts/dance/dance-listings-for-aug-2-8.html?_r=0

a New York-based dabke troupe responded with a thoughtful critique that noted how, by “appropriating dabke, and labelling it Israeli”, the “power imbalance” is only furthered.

They added: “This makes us feel taken advantage of. Exploited. Commodified.”

NYC Dabke Dancers respond to ZviDance “Israeli Dabke” ►https://www.youtube.com/watch?v=JM9-2Vmq524

In December 2014, after a campaign by Palestinian students and their allies, the student assembly at Wesleyan University in Connecticut agreed to remove Sabra hummus from campus dining facilities. The product symbolises Israeli appropriation and ongoing brutality; its parent company, the Strauss Group, donates to the Israeli military.

▻http://www.huffingtonpost.com/2014/12/10/wesleyan-hummus-boycott_n_6289238.html

Accusations of cultural appropriation can produce some misleading responses. It’s not about who is “allowed” to eat what, or even about an objection to the natural cross-pollination that occurs in culture through language, cuisine and more.

That is not the point. It is about the claim of ownership in a context of historic and ongoing violent erasure and displacement.

It is about efforts to create an artificial history that justifies the establishment and continued existence of a settler colonial state.

Even a mainstream Israeli food writer like Gil Hovav has pointed to this reality. “Food is about memory and identity,” he told the Israeli media last year. “Claiming ownership over a food is a way to assert a nation’s narrative. Israeli Jews have made hummus their own.”

▻http://www.haaretz.com/misc/iphone-article/.premium-1.571496

Cuisine is where efforts to both deny the existence of Palestine and appropriate its land and heritage meet. It is both an act of theft itself, and a way of justifying that theft.

Ben White is a journalist and the author of Israeli Apartheid: A Beginner’s Guide

On Twitter: @benabyad

#Palestine #Israel #Appropriation_Culturelle #Cuisine #Houmouss #Propagande #Héritage

Cookbook:Hummus

▻https://en.wikibooks.org/wiki/Cookbook:Hummus_%28Greek%29

Le Houmous est un plat nutritif, riche en fibres, protéines, minéraux.

#hummus #houmous #wikibooks #recipe #recette

Petit rappel : quand un journaliste ou un « expert » te parle du « Rrramas », il te dit déjà quelque chose : le seul pays de la région où l’on prononce le « h » de Hamas, Hezbollah et houmous « rrramas, rrrizbollah et rrroumous », c’est Israël.

J’avais fait un billet pédagogique à ce sujet en 2008 :
►http://tokborni.blogspot.fr/2008/10/le-rrrizbollah-aime-le-rrroumous.html

Je te dis ça, parce que c’est une sorte de festival, en ce moment.