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The Mosque As a Political, Economic, and Social Institution 622 •Fi Present
Syracuse University SURFACE Syracuse University Honors Program Capstone Syracuse University Honors Program Capstone Projects Projects Spring 5-1-2011 The Mosque as a Political, Economic, and Social Institution 622 – Present Hope Collins Follow this and additional works at: https://surface.syr.edu/honors_capstone Part of the Near Eastern Languages and Societies Commons Recommended Citation Collins, Hope, "The Mosque as a Political, Economic, and Social Institution 622 – Present" (2011). Syracuse University Honors Program Capstone Projects. 282. https://surface.syr.edu/honors_capstone/282 This Honors Capstone Project is brought to you for free and open access by the Syracuse University Honors Program Capstone Projects at SURFACE. It has been accepted for inclusion in Syracuse University Honors Program Capstone Projects by an authorized administrator of SURFACE. For more information, please contact [email protected]. The Mosque as a Political, Economic, and Social Institution 622 – Present A Capstone Project Submitted in Partial Fulfillment of the Requirements of the Renée Crown University Honors Program at Syracuse University Hope Collins Candidate for B.A. Degree and Renée Crown University Honors May/2011 Honors Capstone Project in Middle Eastern Studies Capstone Project Advisor: __________________________ Dr. Hossein Bashiriyeh Honors Reader: _______________________________ Sarah Marusek Honors Director: __________________________________ James Spencer, Interim Director Date: ___________________________________________ Abstract Following the terrorist attacks of September 11, 2001 the Communist “threat” that plagued the West throughout the latter half of the 20 th century all but disappeared and was replaced with the “threat” of Islam. Prior to 9/11 Islam was a largely misunderstood religion and, despite its emergence as a media sensation in the past decade or so, very little headway has been made to better understand it. -
{Download PDF} the Book of New Israeli Food Ebook Free Download
THE BOOK OF NEW ISRAELI FOOD PDF, EPUB, EBOOK Janna Gur | 304 pages | 26 Aug 2008 | Schocken Books | 9780805212242 | English | New York, United States The Book of New Israeli Food by Janna Gur: | : Books A modern-day classic and a personal favorite, this cookbook is written by power foodie Janna Gur and her team, with gorgeous photos by Eilon Paz. In Jerusalem, London-based celebrity chef Yotam Ottolenghi and then partner Sami Tamimi rehash their Jerusalem childhoods from different sides of the tracks with equal warmth and character, while giving a complete history of the volatile city and showing off its most charming corners through positively stunning photography. Sure, the recipes might contain an eclectic mix of 20 ingredients, but they are all fresh, wholesome and inspiring. This book belongs on every coffee table, if only as a discussion piece, and for its celebration of Sephardic cuisine. The scrumptiously delicious and herbaceously rich recipes are only a bonus. From Israeli baker Uri Scheft of the famous Breads Bakery, which has several branches in both New York City and Tel Aviv, this book covers a wide range of influences on Israeli baking and includes hundreds of bread recipes, alongside other beloved Israeli baked goods such as Krembo and hamentaschen both with updated twists. This book focuses on historical fact and culture as much as the beautiful and more remotely found dishes and stories of the region. This homey book comes from the New York-based Israeli chef who brought gourmet falafel and upscale Israeli dining to America with her popular restaurants, Balaboosta , Taim and Bar Bolonat. -
Bar Shuka: a Taste of Israeli Cuisine in Frankfurt | Real Food Traveler
Bar Shuka: A Taste of Israeli Cuisine in Frankfurt | Real Food Traveler Bar Shuka: A Taste of Israe An unexpected restaurant find had writer Sandy Bornstein and her husband, Ira, coming back for more when they found two brothers making Israeli cuisine at Bar Shuka, within a lively hotel in Frankfurt. https://www.realfoodtraveler.com/bar-shuka-a-taste-of-israeli-cuisine-in-frankfurt/[5/28/19, 12:51:04 PM] Bar Shuka: A Taste of Israeli Cuisine in Frankfurt | Real Food Traveler Inside Bar Shuka on a busy evening. Israel is home to a multitude of foreign-born nationalities. Jews from dozens of countries have mixed their native ingredients into the indigenous foods of the region resulting in an eclectic combination of flavors. Israeli born chefs have transported this delicious assortment of flavors to major cities around the world. In Frankfurt, I dined in an Israeli inspired restaurant owned by two Jewish brothers. Bar Shuka is located on the ground level of The Trip, a 25Hours Hotel Company location situated near the Central Train Station. The hotel opened in the summer of 2008. Ten years later, the structure was renovated, additional space was added including 76 rooms and, with the expansion, an innovative restaurant was opened by the Ardinast brothers. About one-third of the hotel guests include breakfast with their hotel stay. The morning buffet is presented spanning several countertops and is sure to please the pickiest eater. https://www.realfoodtraveler.com/bar-shuka-a-taste-of-israeli-cuisine-in-frankfurt/[5/28/19, 12:51:04 PM] Bar Shuka: A Taste of Israeli Cuisine in Frankfurt | Real Food Traveler Bread lovers can ponder over an assortment of freshly baked items served with a variety of spreads. -
Food: Israeli Cuisine Without Borders
קצת תרבות | A Bit of Culture FOOD: ISRAELI CUISINE WITHOUT BORDERS A Michelin star is one of the greatest achievements to which a chef can aspire. Several Israeli chefs with restaurants around the world have already tasted this honorary acknowledgment. The latest star was awarded to chef Assaf Granit of “Shabour” restaurant in Paris. Not only did he get it just a year after opening to rave reviews and during a pandemic, but he is also the first to do so as a restaurant chef who first established himself and succeeded in Israel, and for serving Jerusalem-style Israeli food. In an interview with Le Figaro newspaper in France, Granit said at the opening of “Shabour” that together with his partners he imagined a restaurant that would mimic his grandmother’s kitchen by creating a “market” atmosphere. Assaf Granit, co-owner of Machneyuda When Granit and his partners opened the restaurant “Machneyuda’’ in Image from Machneyuda 2009 in the famous Jerusalem shuk, it became a culinary destination overnight. The food served is inspired by what produce is available in the shuk according to the change of seasons. A year later they opened “Yudaleh” across the street, serving bar food. Since then the group has opened several restaurants in major cities around the world, all to great acclaim. Image from Machneyuda FOR MORE INFORMATION, VISIT theicenter.org/abitofculture 1/3 Food: Israeli Cuisine Without Borders (continued) RESTAURANT NAMES | A HEBREW TWIST Machneyuda? Yudaleh? Shabour? Shouldn’t it be Machaneh Yehudah, Yehudaleh, Shavoor? The Machneyuda group is known for choosing colloquial or slang names for their restaurants in both Israel and around the world. -
SHEILAH KAUFMAN Culinary Instructor, Cookbook Author, Food Editor, Culinary Lecturer
SHEILAH KAUFMAN Culinary Instructor, Cookbook Author, Food Editor, Culinary Lecturer COOKING INSTRUCTOR Bringing the flavors of the world into homes and kitchens is Sheilah Kaufman’s greatest gift. As the award-winning author of 26 delectable cookbooks, a culinary instructor, culinary lecturer, and food editor for more than 40 years, Sheilah has shared her great passion for richly flavored, no-fuss food and cooking with thousands of home chefs across the nation. Known by students and home chefs as the spokeswoman for all things “fearless and fussless,” Sheilah brings to the table uniquely refreshing and creative recipes that are practical and easy while maintaining a delicious elegance. With her many helpful hints and tips Sheilah removes the intimidation from cooking and entertaining. In her books, The Turkish Cookbook Regional Recipes and Stories (Interlink), A Taste of Turkish Cuisine, and Sephardic Israeli Cuisine (Hippocrene Books), Sheilah shares with her readers the deeply beautiful tapestry of Turkish and Israeli food and culture, offering a multitude of delicious and healthful recipes that can easily be re-created in the American home and kitchen. Few culinary instructors have achieved the culinary versatility that Sheilah has with her books and classes, spanning global cuisine from French and Mexican to Kosher and Mediterranean. From Alaska to Hawaii and Maine to Mexico, Sheilah has taught thousands of students who are endeared by her ability to teach all forms of cooking with humor and ease. With her fearless and fussless series, including Sheilah’s Fearless Fussless Cookbook, (Delacorte), Upper Crusts: Fabulous Ways To Use Bread, and the new edition of Simply Irresistible: Easy, Elegant, Fearless, Fussless Cooking, Sheilah demonstrates the ease of entertaining with recipes taking less than 30 minutes preparation time while achieving stunning results. -
Jewish-Arab Encounters in a Middle Eastern Restaurant in Toronto
Canadian Jewish Studies / Études juives canadiennes, vol. 26, 2018 75 Dina Roginsky and Rina Cohen Trading Jerusalem: Jewish-Arab Encounters in a Middle Eastern Restaurant in Toronto Dina Roginsky and Rina Cohen / Trading Jerusalem: 76 Jewish-Arab Encounters in a Middle Eastern Restaurant in Toronto This ethnographic study explores everyday encounters between Jewish Israeli immi- grants, Palestinian Arab immigrants, and Canadian Jews in Jerusalem Restau- rant, a Middle Eastern dining establishment in Toronto. The article reveals the ways in which these three subgroups relate to each other economically and culturally in the context of a diasporic food business that bases its appeal on the symbolism of Jerusa- lem. Through the practices and relationships observed in this restaurant, we suggest that these subgroups create a practical foodway community, while each subgroup associates with the notion of Jerusalem in its own distinctive way. Cette étude ethnographique analyse les interactions quotidiennes entre immigrants israéliens juifs, immigrants palestiniens arabes et Juifs canadiens dans le Jerusalem Restaurant, un restaurant de cuisine moyen-orientale de Toronto. L’article met au jour comment ces trois sous-groupes interagissent économiquement et cultu- rellement dans le contexte d’un commerce alimentaire diasporique qui se construit autour du symbolisme de Jérusalem. Les pratiques et les relations observées dans ce restaurant nous permettent d’avancer que ces différents sous-groupes forment une communauté de pratiques alimentaires tout en ayant, chacun, des liens spécifiques et distinctifs avec la notion de Jérusalem. Outside Israel and the Palestinian Territories, Jews and Arabs rarely share physical spaces. In North America, Jews and Arabs live primarily in separate residential areas and, for the most part, rarely do these discrete social communities cross paths. -
The Mediterranean Diet for Sustainable Regional Development/International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM)
mediterr_2012_EN_Mise en page 1 24/02/12 11:07 Page1 2012 2012 THE MEDITERRANEAN DIET FOR SUSTAINABLE REGIONAL DEVELOPMENT > The 2012 edition of Mediterra takes the mobilising potential of the Mediterranean Diet as a basis and proposes a multidimensional itinerary involving sociodemo- graphics, health, ecology, enterprise, geo-economics and citizens’ initiative. > Consumers in the countries of the Mediterranean Basin have progressively changed their dietary practices as they have gradually become caught up in the dynamics of urbanisation and the globalisation of agricultural trade. They are adhering less and less to the Mediterranean Diet, despite the fact that it is the basis of their identity and one of the major assets of the region. Pressures on natural resources and the emergence of new private actors are compounding the complexity of diet-related issues. THE MEDITERRANEAN DIET > Already the subject of widespread sociocultural and scientific debate and research, the Mediterranean Diet merits reconsideration from the political point of view FOR SUSTAINABLE REGIONAL given the growing awareness of the strategic dimension of agriculture and the crucial role played by food production in the stability and development of societies. DEVELOPMENT This diet, whose health-promoting virtues are widely recognised and which UNESCO has now listed as part of the intangible cultural heritage of humanity, is now raising questions in the fields of environmental responsibility and political action to promote greater regional cooperation. Cie© & This report has been produced under the direction of the International Centre for Advanced Mediterranean Agronomic Studies (CIHEAM), which is an intergovernmental organisation for training, research and cooperation in the fields of agriculture, food and sustainable rural development in the Mediterranean region. -
RECOMMENDED RESTAURANTS in TEL AVIV Restaurantsda’AT EDUCATIONAL EXPEDITIONS
restaurants RECOMMENDED RESTAURANTS IN TEL AVIV restaurantsDA’AT EDUCATIONAL EXPEDITIONS A B R A X A S N O R T H BRASSERIE COFFEE BAR 40 Lilenblum St. 70 Ibn Gvirol St. 13 Yad Harutzim St. 03-516-6660 03-696-7111 03-688-9696 By Chef Eyal Shani Israeli/French style bistro Bistro Not Kosher Better than Paris, you really Not Kosher feel the best of Tel Aviv AGADAIR Not Kosher DALLAL 3 Hatarucha Tel Aviv Port 1 Kol Israel Haverim St. 03-516-8050 CAFÉ EUROPA Corner of 10 Shabazi St., American food 9 Rothschild St. Neve Zedek Not Kosher 03-525-9987 03-510-9292 Local Israeli Cuisine B A R B U N I A Not Kosher Superb food designed with 192 Ben Yehuda St. utmost perfection; local cuisine 03-524-0961 CAFÉ NOIR with an international touch Fish & Seafood 43 Ahad Ha'am St. Not Kosher Not Kosher 03-566-3018 European DECA BELLINI Not Kosher 10 Industry St. 6 Yechieli St. (next to Suzanne 03-562-9900 Dellal Center in Neve Tzedek) CATIT Fish 03-517-8486 57 Nachalat Binyamin Intimate atmosphere Italian 03-510-7001 Kosher Great location; trendy Seafood & Meat Dishes Not Kosher Dishes served with fresh D I N I N G S ingredients purchased from 25 Nahmani St. The Norman Hotel BLUE SKY boutique sellers 03-543-5444 On the rooftop of the Carlton Hotel. Not Kosher Japanese Tapas 10 Eliezer Perl St. Not Kosher 03-520-1830 CHEDER OCHEL The amazing view of this rooftop 23 Shaul Hamelech Blvd. -
Golda's Kitchen Cabinet
GOLDA’S KITCHEN CABINET Want to spice up your culinary arts program? Add a dash Tip of za’atar or cumin, a splash of olive oil and fresh lemon This program can have even more juice to the menu, and introduce campers to…Golda’s impact if you connect it to Jewish values that your campers may be Kitchen Cabinet for authentic Israeli delicacies! exploring in other areas of camp. Here are some that may work well: WHY “GOLDA’S KITCHEN CABINET”? Curiosity, Creativity, Wonder, Joy, Israel’s 4th Prime Minister, Golda Meir, used to meet with her closest advisors Confidence, Courage. around her green formica kitchen table to cook up new policy initiatives. She also drank 12 cups of coffee every day and served her guests homemade cheesecake and apple strudel. We would have loved to share her recipes, but Golda guarded Fun fact them like state secrets! For his portrait of Golda Meir, Israeli Israeli cuisine is a hot ticket these days. In 2016, the filmmaker Roger Sherman artist Hanoch Piven bought a pair of created an acclaimed full-length documentary called “In Search of Israeli Cuisine,” what were called “Golda Shoes” at and hundreds of cookbooks highlight the widest range of Israeli delicacies you the orthopedic store in Tel Aviv where can imagine. the Prime Minister used to buy her shoes. PREPARATION AND IMPLEMENTATION Israeli food is fresh, creative, colorful, and delicious. But what makes it ideal for Further Exploration camp is that every dish has a story. Israeli society is a melting pot of people and Jews have immigrated to Israel in cultures that embraces spicy and sweet, crunchy and soft, slow-cooked and many waves, starting with Aliyah to barely-cooked…the sky’s the limit! Palestine before the establishment Immigrants to Israel have contributed traditional favorites to the ever-evolving of the state, and from dozens of Israeli cuisine. -
Orchestra of St. Luke's Expands Its 2018–2019 Orchestral Season With
Press Release ORCHESTRA OF ST. LUKE’S EXPANDS ITS 2018–2019 ORCHESTRAL SEASON WITH MULTIPLE CHAMBER MUSIC PERFORMANCES, NEW COLLABORATIONS, AND FREE COMMUNITY CONCERTS Bernard Labadie’s Inaugural Season as OSL’s Principal Conductor Kicks Off with Opening Carnegie Hall Series Concert on October 25, 2018 Featuring Haydn’s “Nelson Mass” and Mozart’s Requiem Chamber Music Season Opens December 2018 with Baroque Program Focused on Italian Composers, Continues with an All-Mozart Program in February 2019, and All-Mendelssohn Program in May 2019 Maestro Labadie to Receive Honorary Doctor of Musical Arts Degree from Manhattan School of Music and is Named Distinguished Artist in Conducting and Orchestral Activities The 42nd Season of Free School Concerts Introduces Public School Students to the Life and Work of Jerome Robbins, and to Music in Color's 2019 Composer Gabriela Lena Frank New York, NY, May 7, 2018 — Orchestra of St. Luke’s (OSL) today announced additional details of its 2018–2019 season—the Orchestra’s 44th—including its signature Chamber Music Series, Music in Color, and Free School Concerts celebrating the Jerome Robbins centenary. The previously announced 32nd– annual subscription series presented by Carnegie Hall opening on October 25 will mark the official start of Bernard Labadie’s tenure as Principal Conductor of the Orchestra. The series will feature a season-long focus on Haydn, a specialty of both the conductor and the Orchestra. The Chamber Music series features three programs that will be presented this year at The Brooklyn Museum, Merkin Concert Hall, The Morgan Library and Museum, and The DiMenna Center for Classical Music. -
Religious Freedom Under Attack
RELIGIOUS FREEDOM UNDER ATTACK The Rise of Anti-Mosque Activities in New York State A Briefing Paper of the New York Civil Liberties Union AUGUST 2011 NEW YORK CIVIL LIBERTIES UNION 125 Broad Street, 19th Floor New York, NY 10004 www.nyclu.org Religious Freedom Under Attack: The Rise of Anti-Mosque Activities in New York State AUGUST 2011 NEW YORK CIVIL LIBERTIES UNION 125 Broad Street, 19th Floor New York, NY 10004 www.nyclu.org ACKNOWLEDGMENTS This paper was written by Michael Cummings, Udi Ofer and Naomi Shatz. It was edited by Jennifer Carnig, Helen Zelon and Donna Lieberman. We’d like to thank Daniel Mach, director of the ACLU Program on Freedom of Religion and Belief, for his guidance in the writing of this report. ABOUT THE NEW YORK CIVIL LIBERTIES UNION The New York Civil Liberties Union (NYCLU) is one of the nation’s foremost defenders of civil liberties and civil rights. Founded in 1951 as the New York affiliate of the American Civil Liberties Union, we are a not- for-profit, nonpartisan organization with eight chapters and regional offices and nearly 50,000 members across the state. Our mission is to defend and promote the fundamental principles and values embodied in the Bill of Rights, the U.S. Constitution, and the New York Constitution, including freedom of speech and religion, and the right to privacy, equality and due process of law for all New Yorkers. For more information about the NYCLU, please visit www.nyclu.org. Contents Introduction .........................................................................5 The Rise of Anti-Muslim Sentiment in the United States .....6 The Constitutional Right to Practice Religion ....................12 Incidents of Anti-Mosque Activities in New York State ......14 Park51 Muslim Community Center ...........................................14 Proposed Sheepshead Bay Community Center .........................18 Proposed Staten Island Mosque ................................................19 Sidney Sufi Community Center................................................. -
John Cassavetes
Cassavetes on Cassavetes Ray Carney is Professor of Film and American Studies and Director of the undergraduate and graduate Film Studies programs at Boston Uni- versity. He is the author or editor of more than ten books, including the critically acclaimed John Cassavetes: The Adventure of Insecurity; The Films of Mike Leigh: Embracing the World; The Films of John Cas- savetes: Pragmatism, Modernism, and the Movies; American Vision: The Films of Frank Capra; Speaking the Language of Desire: The Films of Carl Dreyer; American Dreaming; and the BFI monograph on Cas- savetes’ Shadows. He is an acknowledged expert on William James and pragmatic philosophy, having contributed major essays on pragmatist aesthetics to Morris Dickstein’s The Revival of Pragmatism: New Essays on Social Thought, Law, and Culture and Townsend Ludington’s A Modern Mosaic: Art and Modernism in the United States. He co- curated the Beat Culture and the New America show for the Whitney Museum of American Art in New York, is General Editor of the Cam- bridge Film Classics series, and is a frequent speaker at film festivals around the world. He is regarded as one of the world’s leading authori- ties on independent film and American art and culture, and has a web site with more information at www.Cassavetes.com. in the same series woody allen on woody allen edited by Stig Björkman almodóvar on almodóvar edited by Frédéric Strauss burton on burton edited by Mark Salisbury cronenberg on cronenberg edited by Chris Rodley de toth on de toth edited by Anthony Slide fellini on