New Article: Ranta, Re-Arabizing Israeli Food Culture

Ranta, Ronald. “Re-Arabizing Israeli Food Culture.” Food, Culture & Society (early view; online first).

 

URL: http://dx.doi.org/10.1080/15528014.2015.1088192

 

Abstract

This paper examines the role Arab-Palestinian food plays in the construction of Israeli national identity and food culture. In particular, it sets out to understand the recent willingness in Jewish-Israeli society to acknowledge Arab, and to a lesser extent Arab-Palestinian, culture and food. This new phenomenon has resulted in the re-Arabization of Israeli food culture. For the first time Arab and Arab-Palestinian food is acknowledged, written about and celebrated. This follows a historically longer process in which the construction of Israeli identity and food culture was based on adaptation and imitation, leading to appropriation and nationalization of Arab-Palestinian food culture.

 

 

 

New Book: Raviv, Falafel Nation

Raviv, Yael. Falafel Nation. Cuisine and the Making of National Identity in Israel, Studies of Jews in Society. Lincoln: University of Nebraska Press, 2015.

 

When people discuss food in Israel, their debates ask politically charged questions: Who has the right to falafel? Whose hummus is better? But Yael Raviv’s Falafel Nation moves beyond the simply territorial to divulge the role food plays in the Jewish nation. She ponders the power struggles, moral dilemmas, and religious and ideological affiliations of the different ethnic groups that make up the “Jewish State” and how they relate to the gastronomy of the region. How do we interpret the recent upsurge in the Israeli culinary scene—the transition from ideological asceticism to the current deluge of fine restaurants, gourmet stores, and related publications and media?

Focusing on the period between the 1905 immigration wave and the Six-Day War in 1967, Raviv explores foodways from the field, factory, market, and kitchen to the table. She incorporates the role of women, ethnic groups, and different generations into the story of Zionism and offers new assertions from a secular-foodie perspective on the relationship between Jewish religion and Jewish nationalism. A study of the changes in food practices and in attitudes toward food and cooking, Falafel Nation explains how the change in the relationship between Israelis and their food mirrors the search for a definition of modern Jewish nationalism.

Yael Raviv is the director of the Umami food and art festival in New York City. She has a PhD in performance studies from New York University and is an adjunct professor in the Department of Nutrition, Food Studies, and Public Health at NYU. Her work has appeared in Women and Performance, Gastronomica, and elsewhere.

Reviews: Gvion, Beyond Hummus and Falafel

Gvion, Liora. Beyond Hummus and Falafel. Social and Political Aspects of Palestinian Food in Israel. Translated by David Wesley and Elana Wesley. Berkeley: University of California Press, 2012.

Reviews

• Spicer-Jacobson, Ellen Sue. “Review.” Menupause, March 10, 2013.
• [N/A]. “Review.” Contemporary Sociology 42.3 (2013): 449.
• Diner, Hasia R. “Review.” Ethnic and Racial Studies [online preview, 2013]