زيت الزيتون في فلسطين: قراءة في الأطعمة والأصناف

The study looks at the heterogeneity of olive production in Palestine and challenges the idea of one single taste that can be attributed to Palestinian oil. Using an ethnographic method and years of research as the backdrop, this article asks, “What is the taste of the homeland and how might it have changed?” Along the way, the question transforms and wonders, “Can we taste the homeland in an oil not made in Palestine.” Taking two distinct foodways for olive oil, this article tours the sensual landscape of tastes that constitute home for many Palestinians.