Part of the book series:Food and Identity in a Globalising World ((FIGW))
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Abstract
This last chapter focuses on the consumption of Palestinian food in Israel. The chapter discusses how Palestinian food has been de-nationalised and renamed as Arab or Middle Eastern food to be later appropriated and consumed by Israelis. I will refute the idea that Israeli cuisine is the result of a “melting pot” process and suggest that it is the product of what I define as creolisation, a process much more complex and violent. Choosing, consuming, and talking the nation will be particularly clear through this chapter as with their choice of restaurants. It will also address perceptions of identity; the way Israelis converse about the Arab or Palestinian food demonstrates their political preferences and the way they define the real and imaginary borders of their national community.
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Notes
- 1.
According to Aisha, Hebrew is a requirement to being admitted to any of the top Israeli Universities, like Haifa University. As most Arab-Israelis attend schools that only teach Arabic it is not easy for them to access these universities.
- 2.
The book does include recipes for stuffed vegetables, but they are not only common in Middle Eastern cuisine but also in Ashkenazi cuisine.
- 3.
This was the way he defined his national identity.
- 4.
There are thousands of varieties of burekas that can be found around the world. Their origin might be Ottoman. However, the burekas available in Israel are never made with filo pastry like in Turkey but with a flaky dough and are traditionally filled with burned aubergine, cheese and spinach, or egg.
- 5.
The abundance of food and the price are also fundamental. For reasons of space and time I decided to leave these factors out of the presentation.
- 6.
Yiddish word commonly translated as “sucker” and used in everyday Hebrew.
- 7.
Most of the Mizrahi Jews in Israel that participated in my research did not feel safe or were not allowed to go back to their countries, however Moroccan Jews did travel frequently and insisted to other Israelis that traveling to Morocco was safe for them.
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Authors and Affiliations
Brunel University London Pathway College, Uxbridge, UK
Claudia Prieto Piastro
- Claudia Prieto Piastro
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Correspondence toClaudia Prieto Piastro.
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Prieto Piastro, C. (2021). “They Might Be Our Enemies, But They Sure Know How to Cook”. In: Eating in Israel. Food and Identity in a Globalising World. Palgrave Macmillan, Cham. https://doi.org/10.1007/978-3-030-87254-0_7
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