"It's Not Israeli but You Eat it in Israel:" Power and Difference in the Production of Israeli National Cuisine

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2014
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Swarthmore College. Dept. of Sociology & Anthropology
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Thesis (B.A.)
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en_US
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Full copyright to this work is retained by the student author. It may only be used for non-commercial, research, and educational purposes. All other uses are restricted.
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Abstract
Drawing upon semi-structured interviews and participant observation, and informed by critical studies of food, nationalism, and intersectionality, in this thesis I argue that Israeli national cuisine is constituted by the interplay between national and international flows of foods and meanings attached to these foods. I examine these questions of the production of national cuisine and identity using Bourdieu' s notion of a habitus, which I place in an intersectional, rather than just classed, framework. By examining the cultural flows of cuisine and ideas about cuisine into, within, and out of Israel, I understand Israeli cuisine to be a central myth of the Israeli nationstate that functions to legitimate and naturalize a unified notion of the state. Despite the many diverse culinary traditions that have produced Israeli cuisine, the concept of Israeli cuisine obfuscates difference within the state of Israel.
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