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Normally committed to a daily dose of Israel-bashing, the NYT outdid itself on Feb 6th with two front page articles in the News section and sourly in the Food Section. “Zaitoun: Recipes from the Palestinian Kitchen” by the Pakistani/Iranian author Yasmin Khan, offers recipes for roast chicken, cauliflower soup and spicy shrimp and tomato stew. Although these sound appetizing, the meat of the article is the opportunity to offer the following observation made about the West Bank when the author worked for War on Want, a British charity: “Seeing the physical apparatus of the Israeli occupation of the West Bank was very hard to witness.” We are told that in writing this book, she “made a point not to quote any Israeli sources..an absence that she hoped would send a message: Palestinian voices are not always heard. Listen.” Then, with unsated appetite, the Times journalist quotes Joudie Kalla, author of Palestine on a Plate: “If you look deep into the books, they are about keeping our heritage alive in a world that is so desperately trying to hide us away.”
Where to begin? In order of her comments, I assume that the apparatus Ms Khan refers to is either the wall or the security checkpoints that separate the West Bank from Israel proper. Both were instituted to deflect the numerous suicide bombers and terrorist activity levied against Israel since it acquired the West Bank in its self-defense against the Arab war of aggression in 1967. Without belaboring the long history of Arab refusal to accept a Jewish state, it is hard to believe that any sophisticated traveler would be more upset by the checkpoints in disputed territory than those at every major airport in today’s world. Ms Khan doesn’t mention that the standard of living for Palestinians on the West Bank is superior to that of their fellow countrymen in Gaza, Jordan or any other Arab country.
