In this interview, guest editor Christiane Dabdoub Nasser and artist, chef, and ethnographer Mirna Bamieh discuss the status of Palestinian cuisine in the world food scene, questions of colonial appropriation of Palestinian food, and the alchemy or nafas that makes each individual cook’s food uniquely their own. They also delve into the transformations of Palestinian cuisine over time and efforts to preserve recipes as a way of safeguarding the histories and cultures that they represent and resisting settler-colonial erasure.
Recipes Carry Voices and Stories: An Interview with Mirna Bamieh
Digital Section:
Special Feature:
Keyword:
Palestinian cuisine
foodways
gender
nafas
culinary appropriation
food history
Abstract: