New Article: Shoshana, Ethnicity without Ethnicity

Shoshana, Avihu. “Ethnicity without Ethnicity: ‘I’m beyond that story’ State Arrangements, Re-Education and (New) Ethnicity in Israel.” Social Identities (early view; online first).

 

URL: http://dx.doi.org/10.1080/1369183X.2016.1166939

 

Abstract

This article examines the connection between state ethnic classifications and the way they are perceived by individuals in everyday life. Using the case of the Boarding School for the Gifted Disadvantaged in Israel which is open to immigrants, an attempt was made to reach an understanding of how individuals who have experienced deliberate state intervention in the ethnic component of their selfhood, experience this intervention years after the (re)construction. The main findings illuminate how boarding school graduates transformed the governmental intervention into a unique ethnic identity for everyday life: ‘ethnicity without ethnicity’. This identity rejects any overt engagement with the ethnic component of the concept of self. This identity even relies on the subject’s constant reminders to himself that ‘he is beyond the ethnic story’ and that meritocratic identity (devoid of ethnic consciousness) is preferable to ascriptive identity. The findings also show that ethnic identity is not necessarily expressed in everyday practices (language, food consumption, music, festivals) but rather in ongoing cognitive engagement of the agent distanced from the available official ethnic classifications. The discussion section tracks the state-organizational sources of this ethnic identity and its relation to the unmarked ethnicity amongst the upper-middle classes.

 

 

 

New Article: Grosglik, Cultural Meanings of Organic Food Consumption in Israel

Grosglik, Rafi. “Citizen-Consumer Revisited: The Cultural Meanings of Organic Food Consumption in Israel.” Journal of Consumer Culture (early view; online first).

 

URL: http://dx.doi.org/10.1177/1469540515623609

 

Abstract

Organic food consumption is associated with “citizen-consumer” practice, which is an act of promoting different aspects of social and ecological responsibility and the integration of ethical considerations in daily practices such as eating. This article analyzes aspects of organic food consumption in Israel and the symbolic meanings given to it by its consumers. The study shows how practices attributed to ethical eating culture are used in identity construction, social status manifestation, and as a means to demonstrate openness to global cultural trends. Organic food consumption is carried out as part of a symbolic use of ethical values and its adaptation to the local Israeli cultural context. In addition, organic food consumption patterns are revealed as fitting the cultural logic of globalization, which spread in the last decades in Israel. Analysis of the socio-cultural aspects related to organic food consumption points to the polysemy embodied in the term citizen-consumer and shows how the actual implementation of this term in Israel is based on the assimilation of cosmopolitan meanings.

 

 

 

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 Article: Eyal & Te’eni-Harari, Advertising Food Products on Israeli Television

Eyal, Keren, and Tali Te’eni-Harari. “High on Attractiveness, Low on Nutrition: An Over-Time Comparison of Advertising Food Products on Israeli Television.” Health Communication (early view; online first).

 

URL: http://dx.doi.org/10.1080/10410236.2015.1026431

 

Abstract

This content analysis examines Israeli television food advertising. It compares 2008–2009 and 2012–2013, two periods immediately before and several years after regulatory, educational, and public-advocacy efforts have been advanced to raise awareness of and tackle the television–obesity link. Advertisements were drawn from a composite week sample aired on Israeli broadcast channels from 4:00 p.m. until midnight in each of the two periods. Nearly a quarter of ads were for food products, even after a significant drop over the years. The most common food categories included candies and sweetened drinks, whereas fruit and vegetables were among the least common products advertised. The most prevalent central message in food advertisements was that the product makes for an economically sensible purchase, with a much lower focus on the health qualities of the food products. Food advertisements were characterized by a very short duration and an increased reliance on emotional, rather than cognitive, appeal, especially in ads for low-nutrient foods. A significant increase was observed in 2012–2013 in the reliance on thin models in food advertisements, and these were most often associated with high levels of physical attractiveness, promoting the thin ideal. Findings are discussed in light of theory, previous research conducted worldwide, and audience effects. Implications are addressed for health and media industry regulation efforts.

 

 

 

New Article: Bernstein, Russian Food Stores and Their Meaning in Germany and Israel

Bernstein, Julia. “Russian Food Stores and Their Meaning for Jewish Migrants in Germany and Israel. Honor and ‘Nostalgia’.” In Being Jewish in 21st-Century Germany (ed. Olaf Glöckner and Haim Fireberg; Berlin: de Gruyter, 2015): 81-102.

 

Abstract

This article deals with the process of integration into a new society through preservation of food habits from the former ‘home-land.’ The text is based on a comparative study that was conducted in Germany and Israel. Sticking to food habit, concludes Bernstein “in the migration process obviously contribute to ‘living memories,’ yet they do much more: They also ‘make a place’ for a virtual home that preserves social status and stabilizes the self-esteem of customers. Food consumption in the migration process seems to promote contouring collective ‘we’-identities.”

 

 

ToC: Journal of Israeli History 34.2 (2015)

Journal of Israeli History, 34.2 (2015)

No Trinity: The tripartite relations between Agudat Yisrael, the Mizrahi movement, and the Zionist Organization
Daniel Mahla
pages 117-140

Judaism and communism: Hanukkah, Passover, and the Jewish Communists in Mandate Palestine and Israel, 1919–1965
Amir Locker-Biletzki
pages 141-158

Olei Hagardom: Between official and popular memory
Amir Goldstein
pages 159-180

Practices of photography on kibbutz: The case of Eliezer Sklarz
Edna Barromi Perlman
pages 181-203

The Shishakli assault on the Syrian Druze and the Israeli response, January–February 1954
Randall S. Geller
pages 205-220

Book Reviews

Becoming Israeli: National Ideals and Everyday Life in the 1950s

Deborah Bernstein
pages 221-224

The “Magic Carpet” Exodus of Yemenite Jewry: An Israeli Formative Myth

Ari Ariel
pages 224-227

The Bride and the Dowry: Israel, Jordan, and the Palestinians in the Aftermath of the June 1967 War

Itamar Radai
pages 227-230

Editorial Board

Editorial Board

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Reviews: Helman, Becoming Israeli

Helman, Anat. Becoming Israeli. National Ideals and Everyday Life in the 1950s, Schusterman Series in Israel Studies. Waltham, Mass.: Brandeis University Press, 2014.

Reviews

• Burghardt, Linda F.”Review.” Jewish Book Council, n.d.
• Bernstein, Deborah. “Review.” Journal of Israeli History (early view; online first).
• Hirsch, Dafna. “Review.” Israel Studies Review 30.2 (2015).

 

 

Reviews: Ben-Porat, Between State and Synagogue

Ben-Porat, Guy. Between State and Synagogue: The Secularization of Contemporary Israel. New York: Cambridge University Press, 2013.

 

Reviews

• Lassen, Amos. “The Times They Are A-Changing.” Reviews by Amos Lassen, April 7, 2013.
• Tabory, Ephraim. “Review.” Middle East Journal 67.4 (2013): 646-7.
• Omer, Atalia. “Review.” American Journal of Sociology 119.5 (2014): 1518-1520.
• Sorek, Tamir. “Review.” International Journal of Middle East Studies 46.2 (2015): 421-2.
• Weiss, Shayna. “Review.” Journal of Church and State 57.3 (2015): 565-7.
• Hollander, Philip. “Judaism in Israel.” VCU Menorah Review 82 (Winter/Spring 2015).

 

 

 

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.

Report: A Picture of the Nation, 2015; Taub Center for Social Policy

The Taub Center for Social Policy Studies in Israel Presents:

A Picture of the Nation: Israel’s Society and Economy in Figures, one of the Center’s most popular publications, provides concise and thought-provoking information on Israel’s long-run economic and social trajectories.  Each page of this booklet contains a single graph and short, accompanying text that, when combined, provide the reader with a broad and comprehensive understanding of key socioeconomic issues in Israel today.  Policy makers, the media, the general public, and the global Jewish community look to the Picture of the Nation as an invaluable and highly accessible resource on topics ranging from the labor market to education, poverty and much more.

For the English page, including PDF and PPT versions of the report, as well as previous reports (2002-2014), click here.

For the Hebrew page, click here.

PDF version in English: Picture of the Nation, 2015.

PDF version in Hebrew: תמונת מצב המדינה, 2015.

New Article: Foster, The 1915 Locust Attack in Syria and Palestine

Foster, Zachary J. “The 1915 Locust Attack in Syria and Palestine and its Role in the Famine During the First World War.” Middle Eastern Studies 51.3 (2015): 370-94.

 

URL: http://www.tandfonline.com/doi/abs/10.1080/00263206.2014.976624

 

Abstract

The famine that befell Syria during the First World War was among the most tragic events in the region’s modern history. The article argues that the 1915 locust attack, which is often neglected altogether or given terse treatment as one among a laundry list of causes of the famine, was a critical factor which drove many across the region, especially in Lebanon and Palestine, to starvation beginning in late 1915. Given that the scale of the attack was far worse than anything Syria had witnessed in many decades, if not centuries; and that a huge percentage of the region’s major foodstuffs and sources of livelihood, including fruits, vegetables, legumes, fodder and a small but not insignificant amount of cereals, were devoured by the locusts, it is suggested that many of the 100,00–200,000 people that died from starvation or starvation-related diseases in the year immediately following the attack – that is, from November 1915 to November 1916 – can be attributed to the locust invasion.

New Book: Helman, Becoming Israeli: National Ideals and Everyday Life in the 1950s

Helman, Anat. Becoming Israeli. National Ideals and Everyday Life in the 1950s, Schusterman Series in Israel Studies. Waltham, Mass.: Brandeis University Press, 2014.

 

 

Table of Contents

• Preface
• Acknowledgments
• Introducing Israel in White
• The Language of the Melting Pot
• The Humorous Side of Rationing
• “A People in Uniform”
• Taking the Bus
• Going to the Movies
• The Communal Dining Hall
• Informality, Straightforwardness, and Rudeness
• Conclusion
• Notes
• Bibliography
• Index

With a light touch and many wonderful illustrations, historian Anat Helman investigates “life on the ground” in Israel during the first years of statehood. She looks at how citizens–natives of the land, longtime immigrants, and newcomers–coped with the state’s efforts to turn an incredibly diverse group of people into a homogenous whole. She investigates the efforts to make Hebrew the lingua franca of Israel, the uses of humor, and the effects of a constant military presence, along with such familiar aspects of daily life as communal dining on the kibbutz, the nightmare of trying to board a bus, and moviegoing as a form of escapism. In the process Helman shows how ordinary people adapted to the standards and rules of the political and cultural elites and negotiated the chaos of early statehood.

 ANAT HELMAN is a senior lecturer in the Department of Jewish History and Contemporary Jewry at the Hebrew University of Jerusalem. Her most recent book is A Coat of Many Colors: Dress Culture in the Young State of Israel.

 

 

 

 

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]

Reviews: Ram, The Globalization of Israel

Uri Ram. The Globalization of Israel. McWorld in Tel Aviv, Jihad in Jerusalem.  New York: Routledge, 2007.

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Reviews: Eugene R. Sheppard, in Israel Studies 15,1 (2010): 183–187.

Cite: The Israeli-Arab Kitchen

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Peled, Kobi. "The Architectural Metamorphosis of the Israeli-Arab Kitchen: Social Structures, Cultural Patterns, and Gender Identities in a Spatial Perspective." Hawwa 7,2 (2009): 199-228.

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This essay focuses on the relationship between form and culture. It demonstrates how architectural evidence can be used in the historical reconstruction of social and cultural processes. In this research, the architectural metamorphosis of the kitchen in the Palestinian Arab society in Israel is outlined from the end of the Ottoman rule to the late twentieth century. Beginning in late nineteenth-century rural Palestine, when preparation of food was an integral part of the agricultural way of life, this essay traces the kitchen’s departure from the interior space during the period of the British Mandate in Palestine and the early years of the State of Israel; its return to the house in the sixties; and the subsequent changes in the design of the kitchen during the last quarter of the previous century. This socio-architectural analysis seeks to examine forms of life in a broad historical context of social, economic, and political transformations, and to carefully draw significant insights about the status of women in the domestic sphere from the architectural history of the kitchen.

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Hawwa: Journal of Women of the Middle East and the Islamic World

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Keywords: DOMESTIC ARCHITECTURE; MATERIAL CULTURE; GENDERED SPACE; PALESTINIAN WOMEN; ISRAELI PALESTINIANS, קובי פלד

URL: http://www.ingentaconnect.com/content/brill/haw/2009/00000007/00000002/art00005