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A young man sits cross-legged on the floor of a tent in the southern Gaza city Rafah, his eyes locked with the camera’s gaze. In swift succession, Hamada Shaqoura arranges a can of Vienna sausages, an onion, a slim loaf of bread, a box of shelf-stable soft cheese, and a liter of long-life milk atop a plank of wood. Soberly, he sautés the frankfurters and onions on a propane stove and whips up a makeshift mayonnaise. After stuffing the tough bread with these ingredients, he is holding an improvised sub sandwich. The video cuts to a sandy alley, where he coaxes a group of Gazan children to sample his creation. Their faces are cautious at first, evidencing their many months of displacement and war. But with each bite of fresh food, their faces soften, even into smiles. Zakee! Delicious! Hey, give me a bite!
To speak of food in Gaza is usually to speak of
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