“Hummus is best when it is fresh and made by Arabs”: The gourmetization of hummus in Israel and the return of the repressed Arab - Open Anthropology - Stay Informed
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Open Anthropology - A Public Journal of The American Anthropological Association
Open Anthropology - A Public Journal of The American Anthropological Association

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“Hummus is best when it is fresh and made by Arabs”: The gourmetization of hummus in Israel and the return of the repressed Arab

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In This Section

Dafna Hirsch

American Ethnologist Vol 38, Issue 4: 617–630 (2011)

Update July 2016: See the related Food Anthropology article by Dafna Hirsch “Hummus is best when it is fresh and made by Arabs”: The gourmetization of hummus in Israel and the return of the repressed Arab now free for download until 18 August 2016 after being included in Give Chickpeas A Chance: Why Hummus Unites, And Divides, The Mideast.


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