“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
Skip to content
Facebook
Twitter
LinkedIn
Instagram
YouTube
Search
Login Communities Publications Calendar About AAA Contact Join Donate Shop Jobs
Open Anthropology - A Public Journal of The American Anthropological Association
Open Anthropology - A Public Journal of The American Anthropological Association

In This Section

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

From Our Sponsors
Become a virtual member at the School for Advanced Research for just $25 a year. Join fellow anthropologists, social science scholars, and a network of intellectually curious learners.

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.


You Might Also Like