Symposium – Zoom in Hummus Exhibition
Monday 11/2/19 15:00 – 19:30
15:00 – 15:30 Straight or Circular
Marcelle Klein – Director of the Benyamini Center
Shira Silverston – Director of Special Events, Benyamini Center
Opening remarks/ Zoom in Hummus – the design perspective
Liron Tzanhany, curator of the exhibition, product and culinary designer. The motivation to curate an exhibition about hummus and the positioning of design in culinary art.
15:30 – 16:30
Main Course Hummus
Nutrition and the effect of hummus on health
Prof. Ram Reifen, specialist on digestive system diseases and nutrition in children, School of Nutritional Science, Hebrew University
Hummus is an ancient legume with characteristics of superfood. Prof. Reifen will review the nutritional value of the legume and its health advantages – from mood altering to reducing cholesterol as well as additional uses and technological developments regarding hummus.
How did hummus become an Israeli culinary passion?Dr Dafna Hirsch, Department of Sociology, Political Science and Communication, Open University
The lecture will focus on the history of consuming hummus in the Jewish sector in Israel from the time of the British Mandate until today. She will review the changes in the way it is consumed, and the meaning identified with hummus and will try and explain how and why hummus became the culinary rage in Israel
16:50 – 18:00
Muhamed Ikermawi, owner of Ikermawi Hummus
Opposite Nablus gate in Jerusalem there is a hummusiya that was established in 1952, where they serve a light humus dotted with parsley and topped with fine olive oil. Muhamed, is the third generation to own the establishment and in the interview, he recounts how the recipe is from Syria and the ingredients are carefully selected. He also tells about the meaning of the place to him and why 30 years ago after completing his studies in computer science, he returned to the hummusiya.
Video and editing: Amir Fishman
Yuval Hollander, publicist and hummus restaurant critic, developer of the Hummus Now App
Who am I to become the specialist on hummus? How did I become a critic? Why did I invest thousands of shekels to develop an app? And what are the most interesting issues in a “humusiya” that we do not always consider when we arrive at the restaurant hungry? And of course, the inevitable question – will hummus bring peace?
Hummus in Tahini
Ronit Vered, journalist “Haaretz Magazine” and food researcher
How is it that tahini, the queen of local cuisine, is made in Israel today with sesame that is imported from Africa? When and where was the hummus invented and when did they begin to add ground sesame to hummus? A journey following tahini, from the last local farmers that grow sesame in the Beit Netufa Valley to the traditional presses in East Jerusalem and Nablus and the industrial factories that export their produce around the world.
A Sweet Healthy Capsule
Dafna Noam, designer, and founder, director and partner in Hastudio, design preparatory school, David Sadi, chef.
In order to make and consume a full protein we need to combine a legume with a complementary grain. As part of our research to create personalized nutrition, we developed the idea of a capsule “surprise egg” based on enriched and sweet hummus. In their lecture they will tell how they developed the recipe, the factors they considered in the development and the process to design the way it will be served in order to create a rich and multilayered eating experience.
18:10 – 19:00
Stove top pita and other traditional eating patterns
Galit Shvo, Product Designer, senior lecture on inclusive industrial design at the Hadassa Academy, lecturer in the masters design program Bezalel Academy of Art and Design
The lecture will discuss the cultural crossroad: eating hummus and the dough pocket like a sambusak (easy take away eating) as opposed to the unending need to design alternate eating methods. She will also compare industrial processes as opposed to the artisanal and the tools and materials required.
Lena Dubinsky, designer, researcher and lecturer in the Ceramic and Glass department, Bezalel Academy of Art and Design
The lecture will present the concept of urban agriculture growing hummus for local consumption of the residents in the city (as part of the next generation food systems). The importance of growing food where it is consumed is great, for ecology and health and the direct link between people and theirfood source. Her work in the exhibition tries to change a concept of total separation between urban and agriculture and to make the visual connection between food and how it is grown.
Dov Ganchrow, product designer, senior lecturer in the Industrial design department, Bezalel Academy of Art and Design
Liora Rosin, product designer, curator, lecturer in the Industrial design department, Bezalel Academy of Art and Design
The attempts to claim hummus as part of the cultural identity continues to create conflict between nations, individuals, restaurants and producers. These conflicts are identified with descriptions such as “the best hummus” or “the original hummus” and is part of the branding of restaurants and industries.
Ofer Zick, artist, industrial designer, senior lecturer Industrial design department HIT- the Institute of Technology, Holon
There are endless myths about hummus eating habits and the most popular one deals with the movement involved in the process – straight or circular. How does one design utensils to suit the eating ritual and how are they displayed on the table? One next to the other or one above the other? About the relationship and power struggle of a food that is from Arab countries and making it the national food of Israel.
Around the Campfire 2.0 – the plant version, Liron Tzanhany and Anna Shapiro
A Health Capsule of Full Protein – Dafna Noam and David Sadi
Limited places, advance registration, 03-5182257 or firstname.lastname@example.org
Entrance: 70 NIS / 50 NIS for Beit Benyamini students
Parking lot – 23 Bar Yohai Street or corner Kibbutz Galuyot Shalabim