By Lital Levy

ISBN-10: 1400852579

ISBN-13: 9781400852574

A Palestinian-Israeli poet proclaims a brand new country whose language, “Homelandic,” is a mixture of Arabic and Hebrew. A Jewish-Israeli writer imagines a “language plague” that infects younger Hebrew audio system with previous international accents, and sends the narrator looking for his Arabic background. In Poetic Trespass, Lital Levy brings jointly such startling visions to supply the 1st in-depth learn of the connection among Hebrew and Arabic within the literature and tradition of Israel/Palestine. greater than that, she offers an enthralling portrait of the literary imagination’s energy to transgress political obstacles and rework rules approximately language and belonging.

Blending background and literature, Poetic Trespass lines the interwoven lifetime of Arabic and Hebrew in Israel/Palestine from the flip of the 20 th century to the current, exposing the 2 languages’ intimate entanglements in modern works of prose, poetry, movie, and visible paintings via either Palestinian and Jewish electorate of Israel. In a context the place severe political and social pressures paintings to spot Jews with Hebrew and Palestinians with Arabic, Levy reveals writers who've boldly crossed over this divide to create literature within the language in their “other,” in addition to writers who carry the 2 languages into discussion to rewrite them from within.

Exploring such acts of poetic trespass, Levy introduces new readings of canonical and lesser-known authors, together with Emile Habiby, Hayyim Nahman Bialik, Anton Shammas, Saul Tchernichowsky, Samir Naqqash, Ronit Matalon, Salman Masalha, A. B. Yehoshua, and Almog Behar. by way of revealing unusual visions of what it ability to write down in Arabic and Hebrew, Poetic Trespass will switch the way in which we comprehend literature and tradition within the shadow of the Israeli-Palestinian conflict.

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Extra info for Poetic Trespass: Writing between Hebrew and Arabic in Israel/Palestine

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The shish kebab-the universal gifi of Central Asian cuisine-is more likely to have been cooked in antiquity on a dagger. THE INVENTION OF COOKING At their most solemn feasts, however, most peoples tend to eat their most traditional foods and among the steppeland nomads this means reverting to cooking in skins and stomachs and guts. Sharon Hudgins is the author of the most vivid modern accounts of steppeland dining experiences. She was served with a sheep's head in its skin, wool intact, at a Buriat banquet in 1994.

It has unmistakable connotations of savagery, especially if the meat is only given rudimentary butchering before the roasting. An Italian visitor to the pampa in 1910was struck by thed'utterlyprimitive" way the gauchos cooked their meat in the hide "so that it conserves its bloody juices" and ate it with razors while seated on tree trunks. The early cook's solution was the invention of the hot-stone griddle: using fire to heat stones, and hot stones to cook food on. This is particularly effective for foods that come naturally wrapped by coatings which retain moisture while being permeated by heat-mollusks by their shells, for instance, or some kinds of fruits or wild grains by thick or densely fibrous husks.

C. This technical advance made the modern batterie de cuisine essentially complete. When cooks had earthenware pots, which were resistant to fire and impenetrable by water, they could add frying to the repertoire of roasting, boiling and grilling. We like to congratulate ourselves on the accelerating pace of modern technological change; but since the invention of earthenware, nothing else we have devised to cook with has had such an enriching effect, and none, until the microwave, opened up the possibility of any genuinely new method of cooking.

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Poetic Trespass: Writing between Hebrew and Arabic in Israel/Palestine by Lital Levy


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