Making Home with Olive Oil: Palestinian Food in Mo

被引:0
作者
Meneley, Anne [1 ]
机构
[1] Trent Univ, Anthropol, Peterborough, ON, Canada
关键词
food; humor; solidarity; olive oil; diaspora; statelessness; media;
D O I
10.1080/0377919X.2024.2416354
中图分类号
K9 [地理];
学科分类号
0705 ;
摘要
This essay explores the humanizing role of food, particularly olive oil, in the Palestinian Netflix comedy series, Mo. Through a discussion of different scenes depicting olive oil throughout the series, the article argues that food serves to render Palestinians more legible to Western audiences, while also highlighting realities about life in the diaspora for Palestinians. Through wit and olive oil, the audience is drawn to engage with the tribulations of diaspora Palestinians trying to make a living, to seek asylum, and to remain connected to the Palestinian homeland.
引用
收藏
页码:88 / 93
页数:6
相关论文
共 50 条
[41]   The Weakest Ring of Olive Oil Production in Turkey: Olive Oil Mill Waste Water [J].
Tunalioglu, R. ;
Seferoglu, S. ;
Armagan, G. .
VI INTERNATIONAL SYMPOSIUM ON OLIVE GROWING, 2012, 949 :587-593
[42]   Olive orchard amended with olive mill wastewater: Effects on olive fruit and olive oil quality [J].
Mechri, B. ;
Issaoui, M. ;
Echbili, A. ;
Chehab, H. ;
Mariem, F. B. ;
Braham, M. ;
Hammami, M. .
JOURNAL OF HAZARDOUS MATERIALS, 2009, 172 (2-3) :1544-1550
[43]   EFFECTS OF CLIMATE CHANGE ON OLIVE CULTIVATION AND TABLE OLIVE AND OLIVE OIL QUALITY [J].
Ozdemir, Yasin .
SCIENTIFIC PAPERS-SERIES B-HORTICULTURE, 2016, 60 :65-69
[44]   Study of the Emulsifying Ability of Olive Oil Endogenous Compounds in Co-surfactant Free Olive Oil w/o Nanoemulsions with Food Grade Non-ionic Surfactants [J].
Vasiliki Polychniatou ;
Constantina Tzia .
Food and Bioprocess Technology, 2016, 9 :882-891
[45]   Legal blends between olive oil and other vegetable oils: Quantification of olive oil and identification of "virgin olive oils", "refined olive oils" and "olive pomace oils" [J].
Presti, Giovanni ;
Giuliano, Salvatore ;
Gulotta, Eleonora ;
Monfreda, Maria .
TALANTA OPEN, 2021, 3
[46]   Modulation and Characterization of Wax-Based Olive Oil Organogels in View of Their Application in the Food Industry [J].
Silva, Pedro M. ;
Martins, Artur J. ;
Fasolin, Luiz H. ;
Vicente, Antonio A. .
GELS, 2021, 7 (01) :1-18
[47]   Study of the Emulsifying Ability of Olive Oil Endogenous Compounds in Co-surfactant Free Olive Oil w/o Nanoemulsions with Food Grade Non-ionic Surfactants [J].
Polychniatou, Vasiliki ;
Tzia, Constantina .
FOOD AND BIOPROCESS TECHNOLOGY, 2016, 9 (05) :882-891
[48]   Carbon footprint as an instrument for enhancing food quality: overview of the wine, olive oil and cereals sectors [J].
Pattara, Claudio ;
Russo, Carlo ;
Antrodicchia, Vittoria ;
Cichelli, Angelo .
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2017, 97 (02) :396-410
[49]   Some physiochemical properties of olive and olive oil of three jordanian olive varieties [J].
Al-Ismail, K. M. ;
Ahmad, R. ;
Al-Dabbas, M. ;
Ajo, R. Y. ;
Rababah, T. .
RIVISTA ITALIANA DELLE SOSTANZE GRASSE, 2011, 88 (03) :191-198
[50]   Food Allergy Due to Olive [J].
Wuethrich, B. ;
Helbling, A. .
JOURNAL OF INVESTIGATIONAL ALLERGOLOGY AND CLINICAL IMMUNOLOGY, 2010, 20 (05)