Food in Lebanon

A blog by Edinburgh PIR Teaching Fellow Bashir Saade

Remarkz

3583946554_d51368a19f_mA recent scandal has been added to several previous scandals about food quality in Lebanon. But as in the previous cases, the focus was on meat products that are imported and stored in the worst conditions. Few people seem to understand the true extent of the catastrophe that runs deep into a general economic and cultural rationale as old as the state’s short existence.

During the twentieth century, these territories that became lumped into something called Lebanon moved from surviving on their own local economies to becoming net importers of almost all basic food products. For example, this frenetic consumption of meat was a rare privilege as cows did not really exist (there is no place for cows to graze in hilly, mountainous landscape). Most people rarely ate meat and when they did it most invariably involved lamb.

But this obsession with meat has left the question of other food…

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