Reem assis says that many foods that are considered Middle Eastern or Israeli actually originated as Palestinian dishes. Her first cookbook, The Palestinian Table, chronicled the history of Palestinian food — along with some of her personal history. In her new book, The Arabesque Table, Kassis expands the focus to the cross-cultural culinary history of the Arab world.
The West Bank has yet to see a democracy movement on the level of those sparking dramatic changes in Egypt, Tunisia and Libya. It could have a huge effect on the region, were it to happen, says conflict resolution expert Robert Malley.
New Yorker writer Lawrence Wright spent three weeks in Gaza late last year. Wright discusses Israel's recent easing of the Gaza blockade -- and explains what it could mean for the future of Israeli-Palestinian relations.
"There is a madness in Gaza now." So says New York Times Jerusalem bureau chief Steven Erlanger, who joins Terry Gross to talk about the Palestinian power struggle that's erupted recently and how the battles between the Hamas and Fatah factions are affecting life in the West Bank and Gaza.
Erlanger has reported from all over the world, serving in Moscow, Bangkok, Prague and other cities. Prior to his tenure at the Times, he wrote for The Boston Globe.
Sari Nusseibeh is the president of and a professor of philosophy at al-Quds University, the only Arab university in Jerusalem. He's written a memoir, Once Upon a Country: A Palestinian Life; he's also co-author of the People's Voice Initiative, aimed at building grassroots support for a two-state solution in the Middle East. Until December 2002, he was the representative of the Palestinian National Authority in Jerusalem.