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Journal Articles
Gastronomica. 2019; 19460–73 doi: https://doi.org/10.1525/gfc.2019.19.4.60
Published: 01 November 2019
...Azri Amram Guided food tours of Israeli Jews to Palestinian towns in Israel are increasing in popularity in recent years. Indeed, the relations between Jews and Palestinians in Israel are often negotiated through the plate, and such food tours allow these relationships to be examined by both local...
Journal Articles
Gastronomica. 2017; 17279–80 doi: https://doi.org/10.1525/gfc.2017.17.2.79
Published: 01 May 2017
...=reprints . 2017 Falafel Nation: Cuisine and the Making of National Identity in Israel Yael Raviv Lincoln : University of Nebraska Press , 2015 xiii + 282 pp. Illustrations. $34.50 (hardcover) Books in Review Falafel Nation: Cuisine and the Making of National Identity in Israel Yael Raviv...
Journal Articles
Gastronomica. 2016; 1621–11 doi: https://doi.org/10.1525/gfc.2016.16.2.1
Published: 01 May 2016
...Anna Wexler This research brief explores the controversial history of the cherry tomato and analyzes its role in the construction of Israel's national identity. Since 2003, mentions of Israel having “invented” the cherry tomato have appeared in both Israeli and international media. However, such...
Journal Articles
Gastronomica. 2016; 16319–30 doi: https://doi.org/10.1525/gfc.2016.16.3.19
Published: 01 August 2016
...Nir Avieli The state of Israel has been involved in a long-standing violent conflict with its Arab neighbors, yet Jews and Arabs share a culinary passion: hummus. This humble dip of mashed chickpeas seasoned with tahini and lemon juice is ubiquitous in Middle Eastern public and private culinary...
Journal Articles
Gastronomica. 2010; 10319–22 doi: https://doi.org/10.1525/gfc.2010.10.3.19
Published: 01 August 2010
...ronit vered Both Judaism and Islam have prohibited eating pork and its products for thousands of years. Scholars have proposed several reasons for the ban to which both religions almost totally adhere. Pork, and the refusal to eat it, possesses powerful cultural baggage for Jews. Israel has...
Journal Articles
Gastronomica. 2008; 8491–94 doi: https://doi.org/10.1525/gfc.2008.8.4.91
Published: 01 November 2008
... have made Erez a household name. In the late 1980s Komarovsky, an Israeli-born classically trained chef, landed in the San Francisco Bay Area, where he embraced the ethnic foods and organic garden-to-table approach that infused the local culinary scene. Back in Israel, in 1996, Komarovsky opened the...
Journal Articles
Gastronomica. 2017; 174127–140 doi: https://doi.org/10.1525/gfc.2017.17.4.127
Published: 01 November 2017
..., national identity, and cultural locality in the production of edible authenticity. Border wine regions such as Tokaj between Hungary and Slovakia, the Judean Hills and South Mount Hebron in Israel and Palestine, and the former Cold War buffer zone between Bulgaria and Greece illustrate the articulation of...
Journal Articles
Gastronomica. 2020; 20255–66 doi: https://doi.org/10.1525/gfc.2020.20.2.55
Published: 01 May 2020
... in different but previously undetected strains) has by now been identified in at least Spain, France, Israel, and other Italian regions.2 In some manner or other, living with Xylella may be the only option. Some argue that traditional practices in the Salento have contributed to the progress of the...
Journal Articles
Gastronomica. 2016; 16418–26 doi: https://doi.org/10.1525/gfc.2016.16.4.18
Published: 01 November 2016
... 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...
Journal Articles
Gastronomica. 2019; 194vi doi: https://doi.org/10.1525/gfc.2019.19.4.vi
Published: 01 November 2019
... Ages will be released in early 2020. Azri Amram is a doctoral candidate in the Department of Sociology and Anthropology at The Ben-Gurion University of the Negev, Israel. His ethno- graphic research focuses on the relations between Jewish and Palestinian citizens of Israel in food spaces. He serves as...
Journal Articles
Gastronomica. 2012; 12134–42 doi: https://doi.org/10.1525/GFC.2012.12.1.34
Published: 01 February 2012
... by the Israeli population. © 2012 The Regents of the University of California. All Rights Reserved. 2012 authenticity globalization Israel Lebanon Hummus S p r iN G 2 0 1 2 34 G a S t r o N o m ic a gastronomica: the journal of food and culture, vol.12, no.1, pp.34 42, issn 1529-3262...
Journal Articles
Gastronomica. 2012; 12113–17 doi: https://doi.org/10.1525/GFC.2012.12.1.13
Published: 01 February 2012
...daniella cheslow Israeli-Tunisian artist Rafram Chaddad traveled to Libya in March 2010 to photograph the synagogues and cemeteries of Libya's vanished 2,500-year-old Jewish community. Libyan secret police arrested him and accused him of spying for Israel. Chaddad withstood electrocution, ten days...
Journal Articles
Gastronomica. 2019; 19296–98 doi: https://doi.org/10.1525/gfc.2019.19.2.96
Published: 01 May 2019
... Culinary Ethnography of Israel (University of California Press, 2018) Azevedo, Jillian, Tastes of the Empire: Foreign Foods in Seventeenth Century England (McFarland, 2017) Bauch, Nicholas, A Geography of Digestion: Biotechnology and the Kellogg Cereal Enterprise (University of California Press, 2017...
Journal Articles
Gastronomica. 2019; 19282–86 doi: https://doi.org/10.1525/gfc.2019.19.2.82
Published: 01 May 2019
... hesitated to publish. There were ones that I wasn t sure how people would react to them. There was a moment when the boycott against Israel was strong and I had a number of pieces coming in, some from scholars writing about Israeli foodways, some from scholars writing about Palestinian foodways. Trying to...
Journal Articles
Gastronomica. 2019; 19287–95 doi: https://doi.org/10.1525/gfc.2019.19.2.87
Published: 01 May 2019
... Fresh and Made by Arabs : The Gourmetization of Hummus in Israel and the Return of the Repressed Arab. American Ethnologist 38(4): 617 30. Holtzman, Jon. 2009. Uncertain Tastes: Memory, Ambivalence, and the Politics of Eating in Samburu, Northern Kenya. Berkeley: University of California Press. Laudan...
Journal Articles
Gastronomica. 2019; 191109–110 doi: https://doi.org/10.1525/gfc.2019.19.1.109
Published: 01 February 2019
... only denationalized the food, but also the cooks who have to possess certain charac- teristics that make them acceptable and good in order to suc- cessfully sell their food. The relationship between Palestinian and Israeli food began even before the State of Israel was established. The first Jewish...
Journal Articles
Gastronomica. 2019; 191xi–xii doi: https://doi.org/10.1525/gfc.2019.19.1.xi
Published: 01 February 2019
... blogger for The Dairy Free Traveler (httpdairyfreetraveler.com). Claudia Prieto Piastro recently completed her PhD in Anthropology of the Middle East at King s College London (UK) with a thesis focusing on Israel s food culture. She currently teaches Intercultural Studies at the International College of...
Journal Articles
Gastronomica. 2019; 191124–126 doi: https://doi.org/10.1525/gfc.2019.19.1.124
Published: 01 February 2019
... Books and Films Received Albala, Ken, Beans: A History (Bloomsbury, [2007] 2017) Armanios, Febe, and Bo aç Ergene, Halal Food: A History (Oxford University Press, 2018) Avieli, Nir, Food & Power: A Culinary Ethnography of Israel (University of California Press, 2018) Azevedo, Jillian, Tastes of the...
Journal Articles
Gastronomica. 2019; 19191–93 doi: https://doi.org/10.1525/gfc.2019.19.1.91
Published: 01 February 2019
... as slaves, but as salt pro- ducers and exporters. On the other hand, these oral histories served the British colonial government to cement territorial claims in the following century. Meanwhile, in Claudia Prieto-Piastro s ethnography, similar but ongoing geopolitical struggles in Israel and...
Journal Articles
Gastronomica. 2019; 1911–13 doi: https://doi.org/10.1525/gfc.2019.19.1.1
Published: 01 February 2019
... Chief Rabbinate of Israel challenged the dietary acceptability of the artichokes, arguing that it would be impossible to prevent insects from being cooked inside the hairy part of the vegeta- ble; Roman cooks and their defenders indignantly responded that the Roman artichokes did not have such hairy...