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robertogreco : northafrica   7

No Man's Land - YouTube
"No Man's Land follows Moroccan Jewish activist and former Israeli Black Panther leader Reuven Abergel as he leads a tour of Musrara neighborhood in Jerusalem. Using the historical landscape of the city, Reuven recounts the history of the Israeli Black Panthers, a protest group started by Mizrahi Jews from the Middle East and North Africa struggling against Israeli state violence against their communities. In the process he also illustrates why he believes anti-Mizrahi racism in Israel is deeply connected to the dispossession of Palestinians."
towatch  reuvenaberge  documentary  activism  jerusalem  blackpantherparty  blackpanthers  israel  palestinians  palestine  northafrica  middleeast 
august 2017 by robertogreco
The City of the Global South and its Insurrections: Algiers, Cairo, Gaza, Chandigarh, and Kowloon | THE FUNAMBULIST MAGAZINE
"On November 10th, I was invited by friend Meriem Chabani to give a small lecture in Paris in the context of the exhibition New South that she curated around six architecture students’ thesis projects engaging cities of the Global South in Bangladesh, Saudi Arabia, Burkina Faso, Morocco and the Canaries. I started writing a digest of this presentation here the next day but the Nov. 13 attacks occurred and I am profoundly sadden to announce that, Amine Ibnolmobarak, the brilliant and kind author of the project for Mecca in this exhibition, was killed in the shootings. Despite the shock of this news and the difficulty to mourn in the maddening noise of the journalistic and political state of emergency, his friends gathered around his family, and remembered with emotion his life in the great hall of the Beaux Arts school last Friday.

The City of the Global South and its Insurrections: Algiers, Cairo, Gaza, Chandigarh, and Kowloon ///

This presentation constitutes a rather shallow examination of five cities’ reciprocal influence between their urban fabric and their insurrections and counter-insurrections operations. In order to make the presentation clearer, I produced a few new maps and thus propose to include my slides here, as well as a few notes to explain them."



"CONCLUSION ///

The criminalizing discourses that took the Kowloon Walled City for object as well as its inhabitants, even if based, to a certain degree on a actual facts, is common to all neighborhoods presented here. These discourses construct an imaginary of these neighborhoods that prepares the policed and/or militarized interventions against the urban fabric and its inhabitants. The insurrections evoked throughout this presentation are sometimes less the historical accomplishment of their inhabitants than a narrative forced upon them in order to (re)gain the full political control of these urban formations. As described in another recent article, the rhetorical use of “bastions” or “strongholds” to talk about these neighborhoods or other similar ones, contributes (more often than not, deliberately) to their transformation or demolition orchestrated by the State, sometimes including the very lives of their inhabitants (like in the case of Gaza)."
algiers  algeria  cairo  egypt  gaza  palestine  chandigahr  india  kowloon  hongkong  china  northafrica  asia  globalsouth  léopoldlambert  cartography  history  cities  urban  urbanism  architecture  design  insurrection  colonialism  decolonization  colonization  lecorbusier  battleofalgiers  alilapointe  tahrir  tahrirsquare  militarization 
december 2015 by robertogreco
A Quiet Taco Revolution is Happening in South L.A. | The Nosh | Food | KCET
"Now that bulgogi tacos are de rigueur and foie gras tacos are back, the taco landscape is expanding once again. Introducing North African tacos via Revolutionario Tacos in South Los Angeles.

Chef and owner Farid Zadi worked in fine dining for years and taught at Le Cordon Bleu, but the French Algerian chef from Lyon is returning to the cuisine he knows best: the food of his childhood. In the case of one Tuesday afternoon, it's shakshuka.

In the kitchen, Zadi seasons layers of onions and red and green bell peppers with his homemade ras al hanout, a staple of North African cooking. He recites what goes into his spice mix: "Lavender, saffron, paprika, cumin, coriander. Some people put garlic powder, but I don't."

While he goes through his spice shelf, he continues: "Cumin, coriander...."

Zadi loses his train of thought when it's time to add the tomatoes and he re-seasons the sweating vegetables. "I'm making shakshuka in a wok, so I call it wok-shuka," he says.

He's also making a large stock pot of harissa at the same time, occasionally stirring the mixture of chilies. It's also made with what seems like an infinite number of spices: "Coriander, turmeric, lavender, saffron, sumac, anise seed, fennel seed, Spanish paprika, chili powder," he says. "I use three types of chilies: chile de California, chile de Mexico, and chile de árbol."

As the shakshuka cooks down, he takes it all in. "Now this is starting to smell like my childhood."

The smells swirling around the kitchen are of the Maghreb, the North African region that includes Tunisia, Morocco, and Algeria. And while most of us may be familiar with typical North African fare like Merguez sausage, lamb tagine, brik, and mint tea, Zadi uses ras al hanout and harissa in a very accessible, knowable way for Angelenos. His tacos, which include smoked beef and lamb smoked outside for four hours, are topped with his red, green, and Habanero harissa. Zadi says these flavors are very similar to Mexican food, due to the cultures' shared Spanish and Moorish influences.

Zadi and his wife and partner Susan quietly opened Revolutionario Tacos on May 31. They didn't do any marketing, but they already have something of a following from Zadi's pop-up events around town and from his previous restaurant Cafe Livre et le Marche in Culver City.

Weekends started to pick up and they've added weekend brunches in collaboration with chef Rui Mateo to make Japanese Peruvian-inspired food: ceviche and tiradito.

That might sound fancy, but they're still going to keep the prices down. As Susan puts it, their no-frills restaurant is a "quirky model" meant to challenge the fast casual dining experience. They want to provide convenient, fresh, and affordable meals for their new South L.A. community. Their menu includes a value menu of tacos under $2, but points out that a fuller meal won't cost any more than $10. They're also eager to get other chefs to do the same, but so far, no one has taken on their #FastFoodRevolution challenge when they put the call out on social media.

They're also trying to accomplish what other restaurants in this neighborhood aren't doing: cooking fresh vegetables that people crave. They say that 70% of their orders are vegetarian dishes, the blacked eyed pea falafel taco being the most popular.

They have a small table devoted to garnishes, pickled vegetables, and chilies. Perhaps thumbing their noses at high end establishments, a sign reads: "We source water locally straight from the TAP."

As Zadi finishes simmering the chilies, he strains some of the liquid and processes it until it becomes a thick paste. This should be enough for the week.

"I want to do something different," he says when he talks about his new restaurant concept. "But I'm still a purist in some ways. Everything needs to be properly cooked."

*********

Recipe: Preserved Lemons

From Chef Zadi: "You can use preserved lemons in any number of Mediterranean and Latin American soups, stews, and braises. Depending on how salty you want a recipe, you can use them un-rinsed with the pulp, or discard the pulp, rinse the skin, and finely chop the lemon quarters."

6 Meyer lemons
2/3 cup coarse salt (kosher or sea salt)
1 pint size mason jar or other food safe glass jar with non-corrosive lid

Wash and quarter lemons.

Put a layer of lemon quarters inside the jar and sprinkle with a tablespoon of salt. Repeat until you have added all the lemons. Pack them down, as much as you can, while adding more salt. There should be enough juice from the lemons to completely submerge the lemons. If not, add more lemon juice to top off.

Seal the jar and let it preserve for at least 30 days before using."
tacos  food  losangeles  2015  faridzadi  recipes  northafrica  morocco  tunisia  algeria  glvo  ruimateo  japanese  perú  restaurants 
june 2015 by robertogreco
Refugee - Mare Nostrum on Vimeo
"Hearing about the EU's plan to ban operation Mare Nostrum, Ben Falk and John McCarthy travelled to Italy last year to try and meet some of the people making the crossing from North Africa. They wanted to get their stories, their true motivation for making such a perilous journey and try to gauge what effect the end of search and rescue operations might have.

They have recently finished this small documentary of the footage they came back with and interviews with some key people working in the field of migration. (WARNING: Contains graphic scenes) With the current tragic news of more drownings and EU policy makers meeting to discuss the situation we thought it important to get, in any way possible, their voices and stories into the discussion. So we're making this public today."

[via: ““Refugee - Mare Nostrum” by @asylumfilms. Why are people crossing the Med? Watch this film now: https://vimeo.com/125247024
https://twitter.com/jamesbridle/status/590159359797256192

See also: http://boingboing.net/2015/04/21/drowned-in-the-mediterranean.html ]
refugees  film  documentary  2-15  marenostrum  benfalk  johnmccarthy  africa  northafrica  europe  migration  policy  mediterranean  immigration 
april 2015 by robertogreco
MITCH IN THE KITCHEN : chermoula
"Chermoula is part of the beloved international family of garlicky herb sauces, which includes pesto, pistou, chimichurri, gremolata, persillade, and Italian salsa verde. It hails from North Africa and can be used as a marinade for seafood or meat, as well as a sauce that you slather on a beautiful piece of halibut, as I’ve done here. I also like it simply mixed with cooked chickpeas.

To make it, blend the following together:

parsley
cilantro
garlic
a bit of fresh or dried hot chile pepper
ground cumin and/or ground coriander seeds
saffron if you’re so inclined
salt
lemon juice and chopped up preserved lemons if you have them
olive oil"
food  recipes  chermoula  chimichurri  pesto  gremolata  persillade  glvo  garlic  northafrica 
march 2015 by robertogreco
Photo Booth: Living Ghosts: In Exile with the Sahrawi Bedouins : The New Yorker
"Andrew McConnell’s thoughtful & poignant project on the Sahrawi Bedouins—now into 35th year of exile from native Western Sahara.

McConnell says: “In pursuing the Sahrawis’ story, what struck me more than anything else was how forgotten these people are. How is it possible, in 21st century, for tens of thousands of men, women, & children to languish in refugee camps for 3.5 decades—unknown? How can continuous U.N. resolutions & international laws be ignored & abused w/out censure? & how can human-rights abuses proceed unchallenged?”

McConnell decided to stage his portraits in the darkness: “I wanted to give a sense that this is one long night for the Sahrawis—lasting 35 years. My showing very little of the land emphasizes that the Sahrawis are landless. By lighting them simply & in darkness, I am trying to say, ‘Look! These people are here!’ …a people utterly forgotten, abandoned, hidden from the world’s consciousness—a people living as ghosts.”
bedouins  sahrawi  humanrights  photography  darkness  andrewmcconnell  westernsahara  northafrica  refugees  un  2011  africa  exile 
may 2011 by robertogreco
What is social information? « Snarkmarket
"Wallace has already signaled that this is going to be a paragraph about repetition to exhaustion or even injury before he even does it. You could say he needs to keep clarifying & repeating these things because his sentences are so convoluted that otherwise you couldn’t follow them, but 1) his syntax is pretty clear 2) it’s not like he’s a freak about specifying everything… But it’s also just Wallace — who understands all of this, by the way, better than we do: communication, information, redundancy, efficiency, purity, the dangers of too much information, and especially the fear of being alone and the need to find connection with other human beings — creating a structure that allows him to ping his reader, saying “I am here”… and waiting for his reader to respond in kind, “I’m alive right now; I’m a person; look at me.” 
timcarmody  snarkmarket  davidfosterwallace  infinitejest  language  solitude  loneliness  human  need  information  redundancy  efficiency  purity  clarity  communication  infooverload  connectedness  connection  freemandyson  malcolmgladwell  devinfriedman  ycombinator  dailybooth  expression  jamesgleick  congo  kele  languages  words  pinging  drums  2011  northafrica  revolution  revolutions  media  raymondcarver  history  cannon  signaling 
february 2011 by robertogreco

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