Between us bread and salt : Battiri cuisine and al-’ūnah

dc.contributor.advisorAtwood, Blake Robert, 1983-
dc.contributor.advisorShirazi, Faegheh, 1952-
dc.creatorHoward, Amber Joy
dc.creator.orcid0000-0003-0228-9859
dc.date.accessioned2019-01-28T21:29:55Z
dc.date.available2019-01-28T21:29:55Z
dc.date.created2018-05
dc.date.issued2018-05-02
dc.date.submittedMay 2018
dc.date.updated2019-01-28T21:29:56Z
dc.description.abstractRecently food-based reporting form large press agencies, such as the New York Times and others, have favored headlines and instances of resistance emanating from the home or domestic sphere. These timely concepts of the power of food and the kitchen to maintain, reinforce, and create an avenue for engagement with a place of origin and an identity have long informed movements within Palestine. This work focuses on the small village of Battir close to Bethlehem and Jerusalem that has engaged with their agricultural practices and their land-connected kitchens as the platform from which to resist the construction of the Israeli security barrier. Through exploration of local dishes, this work approaches Palestinian resistance through the new avenue of al-’ūnah (collaborative work) as a means of expanding the popular concept of Sūmūd, as well as, to address gender, space, domesticity, and identity. The movements in Battir showcase the efficacy of food practices in community building and the strategies now being engaged to maintain critical space under occupation. The location of the fieldwork also expands the narrative of Palestinian struggle that regularly focuses on destroyed villages and displacement. Battir is one of the few villages that has continuously been inhabited for two millennia and saved from destruction during the Nakbah, the 1967 war, and continual village appropriations and depopulation today. To sit at the Battiri table is to understand the visceral connection its people have to the land that they work and thus the impetus for the struggle to maintain their practices and agricultural legacy.
dc.description.departmentMiddle Eastern Studies
dc.format.mimetypeapplication/pdf
dc.identifierdoi:10.15781/T2DV1D83S
dc.identifier.urihttp://hdl.handle.net/2152/72485
dc.language.isoen
dc.subjectPalestine
dc.subjectBattir
dc.subjectFood
dc.subjectCuisine
dc.subjectCooking
dc.subjectResistance
dc.subjectBattiri cuisine
dc.subjectPalestinian resistance
dc.subjectal-’ūnah
dc.subjectSūmūd
dc.subjectIsraeli occupation
dc.subjectPalestinian history
dc.subjectBattiri agriculture
dc.subjectBattiri land connection
dc.titleBetween us bread and salt : Battiri cuisine and al-’ūnah
dc.typeThesis
dc.type.materialtext
thesis.degree.departmentMiddle Eastern Studies
thesis.degree.disciplineMiddle Eastern Studies
thesis.degree.grantorThe University of Texas at Austin
thesis.degree.levelMasters
thesis.degree.nameMaster of Arts
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