It was the blending of new and old tradition in order to take on new shape in new form typical of irreconcilable love of land and respect for tradition and resilience.
Culinary, the Palestinian is a debt to two of the earth’s oldest cultures and these are Phoenicians and Ottomans, Romans and Byzantines. They have bequeathed their heritage in the form of rough-hewn unfinished wedded marriage of process and ingredient that make up home cooking. Bulgur, freekeh, and bread overflow every table while eggplant, cucumbers, olives, and tomatoes attest to fertile farm life as much as hill and valley terracing.
Food is Palestinian food body closeness culture. The guests transfer the food from mutual dishes where they prefer certain positions and into close body contact with the rest of the people up to the quantity of food. Even tradition also indicates close body contact the co-social solidarity. Rice and lamb, mansaf, consumed until the current times, sometimes, is symbol of food culture and hospitality symbol.
Frontiers and borders of modern politics have been opened agri-food and mobility access. Subsistence foundation and home production are thereby reappopriated by other Palestinians as economic food sovereignty program options reappopriating through intervention by rightfully documented meals and recipes. Food sovereignty is reappopriated from cultural rejection and action resistance as a turnaround to prepare home patrimony meals.
These include eating memory and food memory, cookbooks daily life, and assignment. These are neither dinner history but taste type of conservation history, and relationship of food is one to one between identity, food, and memory.
It is rich, heavy contented in Palestinian food culture. It is a sign of heritage’s and history’s and heritage’s and social homelands’. It is culture heritage which resonates deafeningly for wholeness and integrity for all who are country- and heritage-passionate.
