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Fatima Kadumy is an activist, cook and artist from Palestine who organizes groups of women that work around culinary social organizations and artistic activities in Nablus. She is a member of many projects that help women who struggle because of the occupation of Israeli forces in this area. Nablus is a critical and strategic point for actions of resistance in Palestine, and in this regard, she says: “To defend the country some prefer war, but there are other, more pleasing, ways to do it.”1
In an article about her, written by Sarah Benhaida for The Jakarta Post, Kadumy suggests that meals present perfect circumstances to discuss politics in calm and enjoyable scenarios. Here she also mentions that the Israel stand has been given a voice and it is now time to listen to the Palestine side. Kadumy mentions Israelis and Palestinians arguing about the origin of dishes like hummus and falafel. “The Israelis learned to make hummus with us (....) they watched and learned to make hummus and now they say that they invented it” she claims.

In Palestine, Fatima Kadumy is part of Slow Food where she leads leads the Bait al Karama project that operates as a community centre directed by Palestinian women to empower communities with social models of financially sustainable food production and preparation. The women come from unprivileged contexts, and they run educational activities in this centre, focusing on providing tools for financial autonomy and alimentary autonomy. Their two main objectives are:

• To support the needs of women of the Old City of Nablus who have been affected by Israeli occupation
• To bring attention to the Old City of Nablus as a place of rich cultural and aesthetic activity and attract sustainable tourism to the area

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from The illustrated and sonic cookbook of food as means of resistance, released November 13, 2021

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