As of May 2024, Palestine is recognized as a sovereign state by over 72% of member states of the United Nations. It has been a non-member observer state of the United Nations since 2012.
Palestinian cuisine consists of foods from or commonly eaten by Palestinians — which includes those living in the Palestinian territories, Israel, Jordan, refugee camps in nearby countries as well as by the Palestinian diaspora. The cuisine is a diffusion of the cultures of civilizations that settled in the historic region of Palestine, particularly during and after the Islamic era beginning with the Arab Ummayad conquest, then the eventual Persian-influenced Abbasids and ending with the strong influences of Turkish cuisine, resulting from the coming of the OttomanTurks. Cooking styles vary by region and each type of cooking style and the ingredients used are generally based on the climate and location of the particular region and on traditions. Rice and variations of kibbee are common in the Galilee, the West Bank engages primarily in heavier meals involving the use of taboon bread, rice and meat and coastal plain inhabitants frequent fish, other seafood, and lentils, Gaza's inhabitants heavily consume chili peppers too. Meals are usually eaten in the household but dining out has become prominent particularly during parties where light meals like salads, bread dips and skewered meats are served. Coffee is consumed throughout the day and liquor is not very prevalent amongst the population, however, some alcoholic beverages such as arak or beer are consumed by Christians and less conservative Muslims.
A Bedouin woman in Jerusalem, sometime between 1898 and 1914, dressed in Palestinian costume, the traditional clothing worn by Palestinians. Many of the handcrafted garments were richly embroidered and the creation and maintenance of these items played a significant role in the lives of the region's women. Until the 1940s, traditional Palestinian costumes reflected a woman's economic status, whether married or single, and the town or district of origin, and a knowledgeable observer could glean such information from the fabric, colors, cut, and embroidery motifs (or lack thereof) in a given woman's apparel.
Sir Richard Williams (1890–1980) is regarded as the "father" of the Royal Australian Air Force. He was the first military pilot trained in Australia, and commanded fighter units in World War I. A proponent of independent air power, Williams played a leading role in the establishment of the RAAF and became its first and longest-serving Chief of the Air Staff (CAS). Born into a working class family, he was an ArmyLieutenant when he learned to fly in 1914. As a pilot with the Australian Flying Corps in World War I, Williams commanded No. 1 Squadron and later 40th Wing RAF, earning the Distinguished Service Order. Afterwards he campaigned for an Australian Air Force separate from the Army and Navy, and this came into being on 31 March 1921. The fledgling RAAF faced challenges to its existence for the next decade, and Williams was credited with maintaining its independence. However an adverse report on flying safety saw him dismissed as CAS prior to World War II. Despite promotion to Air Marshal in 1940, he never again commanded the RAAF. After the war he was forcibly retired and took up the position of Director-General of Civil Aviation. He was knighted shortly before his retirement in 1955.
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