From the ancient alleys of Jerusalem's Old City to kitchens around the world, Palestinians are stirring new trends in cooking while abiding by traditions. The trend has whipped up a growing appetite for specialised books and food tours. "Many Palestinians are keen on promoting their foods," says Nassar Odeh, as oven aromas waft over a Jerusalem street. The Palestinian entrepreneur has spent the past few months watching gourmands drift in and out of his new eatery, Taboon, named after the traditional clay oven. IMAGES AND SOUNDBITES ARRANGED IN SEQUENCES