To be fair, the act of integration/assimilation would tend to result in the mixing into, and therefore relative homogenization of, the Final coagulated amalgam. Whether or not culture is more an emulsion, or a dissolution, is worth parsing.
I used to plunge my hands into a bowl of dry chickpeas before soaking them overnight for hummus and stews and curry, back when my daughters were vegan. We relied on blackbeans and chickpeas HEAVY back then. Everyone's back to eating meat now but the chickpeas never left. We stumbled through many bad recipes on our way to our family staples. Funny, but I've never thought of hummus as an Israeli dish, but Arabic. I'm sure this has to do with geography—all my recipe inspirations came from the internet and we don't really have a Jewish community where I live in the South. I'm glad it's one less colonialised thing I need to unlearn. The recipe looks fire! Thank you for this history of the mighty chickpea!
Based on Halva (sp), I just associate pistachio to Middle-Eastern. Olive then also. And the pastifying of a legume/staple? That's a Blue State, Long Life Classic
Just the title itself drew a "f yea" and reminds me how the homogenization/subsuming of culture occurs in a people who only know how to extract
To be fair, the act of integration/assimilation would tend to result in the mixing into, and therefore relative homogenization of, the Final coagulated amalgam. Whether or not culture is more an emulsion, or a dissolution, is worth parsing.
The actual chick pea itself is so beautiful, loving these photos, this was such a good read with good flow.
and FREE PALESTINE
I used to plunge my hands into a bowl of dry chickpeas before soaking them overnight for hummus and stews and curry, back when my daughters were vegan. We relied on blackbeans and chickpeas HEAVY back then. Everyone's back to eating meat now but the chickpeas never left. We stumbled through many bad recipes on our way to our family staples. Funny, but I've never thought of hummus as an Israeli dish, but Arabic. I'm sure this has to do with geography—all my recipe inspirations came from the internet and we don't really have a Jewish community where I live in the South. I'm glad it's one less colonialised thing I need to unlearn. The recipe looks fire! Thank you for this history of the mighty chickpea!
Based on Halva (sp), I just associate pistachio to Middle-Eastern. Olive then also. And the pastifying of a legume/staple? That's a Blue State, Long Life Classic