While discussions of Israeli cuisine as a distinct cultural field are relatively new, the cuisine already proliferates in media, food service, and industrial production. In content, it reflects influences from a variety of global sources. This article argues that Israeli cuisine arose through the application of Zionist historical intelligibility to diasporic and indigenous Arab cuisines. The result is a cuisine that embodies the characteristic, teleological “ingathering of exiles” to appropriate diasporic culinary traditions. This process characterizes Israel's hegemonic control of the means of narration and the production of a superfluous diasporic Jewish and indigenous Arab population.
Research Article| November 01 2016
Student Brief: Culinary Zionism
Gastronomica (2016) 16 (4): 18–26.
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Jacob Bessen; Student Brief: Culinary Zionism. Gastronomica 1 November 2016; 16 (4): 18–26. doi: https://doi.org/10.1525/gfc.2016.16.4.18
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