Jaffa, Tel Aviv, Nazareth, and Haifa
Tuesday | 14/07/20 | 07:00 pm
The concept of terroir, or “the taste of place,” traditionally refers to rural areas and is part of a regional culinary discourse (the Mediterranean, the Sham, and Galilee). How do notions of “authentic” and “local” food transform as they move from the village to the alienated city? Does the pluralistic urban space enable an otherwise impossible cooperation? Does taste, as well, undergo gentrification?
A Roundtable Series about Food and Politics
Turning the Tables: Palestinian and Israeli Cuisines on the Cutting Board
Live on Facebook and the Van Leer website
Chefs, sommeliers, and scholars, Jews and Arabs, talk about food and politics in the kitchen.
Salah Kurdi | Chef, formerly Al-Jamila and Al-Ashi
Suzanne Matar | Professional cook and researcher
Azri Amram | PhD candidate, Ben-Gurion University of the Negev
Omar Elwan | Chef
Prof. Daniel Monterescu | Central European University, Budapest
Yair Yosefi | Chef and owner, Brut, Tel Aviv