Once upon a time, Gaza was known for its citrus trees and its extraordinary seafood, the smell of jasmine in the evening. No longer: now it is hard to find any image of Gaza that does not reek of death, destruction and deprivation. And yet despite the siege, the bombings, and the political turmoil that surrounds them, the people of Gaza continue to live and to create their small share of beauty and grace wherever they can. One of these places is in the kitchen. 

The International Fairtrade Association aims to provide farmers in the developing world with a fair share of the profits. For a Palestinian olive oil company which markets its product through the association, exports have soared after Israel's war on Gaza. Al Jazeera's Nour Odeh reports from the West Bank, where Israeli restrictions have barred Palestinian farmers from accessing thousands of acres of olive orchards. 

The small village of Taybeh, nestling in the mountains of the West Bank, has established several Palestinian firsts, but it hopes its latest will make it a household name in the Arab world. As well as being the only entirely Christian village in the Palestinian territories and running the only Palestinian brewery, it now hopes to export what it is calling a "non-alcoholic beverage" to Muslims across the Middle East. 

Food traditions form a major part of the Palestinian national identity. As a matter of fact, Palestinian culture revolves around the kitchen, for there isn't a single social event that is not connected to food and drink, of which the most honourable is the month of Ramadan, described as the month of generosity. 

Like Christians worldwide, the Nassar family is preparing for Easter this week. And like most of their neighbors, this year they will celebrate only once. Generally, the family marks the feast of the resurrection of Christ twice: Once for Samir Nassar, who is of the Eastern Orthodox faith, and once for his wife, Georgette, a Catholic. The two celebrations, with dates anchored in ancient customs tied to the lunar calendar, can be as much as six weeks apart. This year, they fall on the same date: April 8. 

Traveling through Palestine, one is overwhelmed by the diversity of its surroundings and flavors. Palestine exists as a microcosm of the world, representative of all its wonders: from the humid shoreline of Gaza and the deserts of Jericho, to the rocky terrain of the snow-caped Beit Jala and the flat plains of Jenin. Within each distinct area of Palestine evolved flavors unique to it. The following is a glimpse into the ancient worlds which set the scene for the rich flavors of today. 

A pot simmers over the stove cooking garbanzo beans that take turns bobbing to the surface. It's the first step to making a dish that is synonymous with Palestinian culture and cuisine. For some it arouses images of family huddled over the breakfast table on a Sunday morning, their arms extended, snippets of bread in hand as they dip into velvety hummus that is adorned by adjacent dishes like fried eggplant sprinkled with sumac. 

Palestinian cuisine is similar to the cuisines of neighboring Lebanon, Syria, Jordan, and to a lesser extent, Egypt, although it has its own distinctive dishes and variations on regional delicacies. There is also variation within Palestinian cuisine - between city and countryside, coast and interior, and northern and southern regions. Palestinian urban cuisine is more delicate and refined than village cooking, draws on a wider range of ingredients, and has been more directly influenced by the outside world.