![]() ![]() ![]() The new study, published Wednesday in the journal PLOS One, consolidates lines of proof that women not only were habitual hunters but also that they hunted using specialized tools and strategies, and even taught children to hunt.Ī recent archaeological discovery set the stage for the investigation. The findings add to a growing body of archaeological and observed evidence that has steadily eroded the long-held notion of strictly gendered roles in so-called hunter-gatherer communities from prehistory to the present, overturning the idea that men were always the hunters and women were exclusively gatherers. They hunted in groups or alone, with their children and with hunting dogs, and wielded weapons such as bows and arrows, knives and nets. But researchers have found that women in foraging societies were often the ones bringing home the bacon (and other prey, too).Īccording to a review of ethnographic records from around the world and spanning the past century, women - young and old alike - hunted large game as well as small animals. Such work was once thought to belong solely to the domain of men. Besides being a welcome departure from the reservations and time limits that keep tables turning over and diners in check, Port Sa’id is sending a not-so-subtle message to the city: It’s time to start staying out late again.Neanderthals hunted massive elephants that once roamed northern Europe (Shani is keeping closing time loose it will be “open late” based on the crowd and the evening’s programming.) It’s the little bit of magic the city needs as its restaurants continue to claw their way back from the crippling effects of the pandemic. “But I find there is freedom in breaking the rules.” And it promotes a distinctly Tel Aviv lifestyle: dancing in between bar stools and long nights lingering at the dinner table, well into the wee hours -whether it’s a Saturday or a Tuesday. “The difference between New York and Tel Aviv is that there are a lot more rules in New York restaurants,” he says. With this month’s opening of Port Sa’id, which is an offshoot of Shani’s decade-old Tel Aviv restaurant of the same name, the chef is further shattering the notion that elevated dining must be formal. Trading white tablecloths for butcher paper and often forgoing plates altogether, his restaurants (currently totaling eight in New York City) reflect a playfully irreverent attitude, injecting a frisky vibrancy into the city’s oft-stringent-and all-too-Michelin-obsessed-scene. The Israeli chef has been slowly dismantling fine dining’s rigid rubrics since even before he opened his first US project, the pita-focused Miznon in 2018 in Chelsea Market. It promises to be a little bit frenetic, totally unscripted and wildly fun. And yes, a restaurant, where the chefs skewering meat kebabs and dousing veggies with Levantine spices in the open kitchen will be the entertainment as much as the DJs that alternate between the Notorious B.I.G. A music lounge, vinyl library and performance venue. Eyal Shani’s new 4,000-square-foot establishment in Manhattan’s Hudson Square will have many more identities than that: It will be a listening bar and record store. It would be a mistake to call Port Sa’id a restaurant. ![]()
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