Prefatory note: This column is a collaborative effort between myself and Palestinian activist Jason Christopher Damouni
There are few conflicts, if any, that draw greater attention from the global community than the Israeli-Palestinian conflict.
Innumerable commentators on both sides of this feud are pessimistic and doubt that a solution will be forthcoming any time soon.
And yet there is a surprisingly simple, albeit often overlooked reason as to why things have gotten this bad.
Most international conflicts have so far been about parts of disputed territories.
However, this particular conflict isn’t only about disputed territory. It is about exclusive control over the entire territory.
Flipping through a cookbook, and dwelling in the scents and flavours of new dishes helped scratch a travel itch theglobeandmail.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from theglobeandmail.com Daily Mail and Mail on Sunday newspapers.
February 6, 2021
Jen Rose Smith
THE WASHINGTON POST – On a grey afternoon last November, I sat down to a meal that evoked Istanbul cafes where just the year before I had feasted at the edge of the sun-streaked Bosporus. Dried sumac speckled a plate of shaved radishes and fennel, and the main course was lamb ragout, ladled over satiny eggplant puree. It was Thanksgiving dinner, 2020.
After cancelling a planned gathering for pandemic-obvious reasons, I ignored suggestions for wan, scaled-down menus featuring chicken legs and miniature pie for two. Instead I reached for a Turkish cookbook, trading holiday traditions for a culinary voyage.
January 22, 2021
“Chaat: Recipes from the Kitchens, Markets and Railways of India,” by Maneet Chauhan and Jody Eddy. MUST CREDIT: Clarkson Potter Publishers. (Clarkson Potter Publishers) via The Washington Post Syndicated Service
On a gray afternoon last November, I sat down to a meal that evoked Istanbul cafes where just the year before I had feasted at the edge of the sun-streaked Bosporus. Dried sumac speckled a plate of shaved radishes and fennel, and the main course was lamb ragout, ladled over satiny eggplant puree. It was Thanksgiving dinner, 2020.
After canceling a planned gathering for pandemic-obvious reasons, I ignored suggestions for wan, scaled-down menus featuring chicken legs and miniature pie for two. Instead I reached for a Turkish cookbook, trading holiday traditions for a culinary voyage.
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Until my first visit to Israel shortly after the Six Day War, I knew absolutely nothing about the magnificence of Middle Eastern cuisine.
Raised on a steady diet of Jewish-style Polish food, lovingly cooked and baked to perfection by my mother, Genia, I could look forward to such simple and tasty dishes as lima bean-and-onion dip, kreplach, sauerkraut-and-potato soup, kugel, meatballs in tomato sauce, candied turkey legs and apple cake.