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Cuisines of poverty as means of empowerment: Arab food in Israel

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  • Liora Gvion

Abstract

This paper suggests looking at cuisines of poverty as practical and political systems practiced by urban and rural Palestinian citizens of Israel. It is an important and interesting case study within which political and economical considerations govern and enhance the development, change, and acceptance of culinary knowledge. Cuisines of poverty operate in two simultaneous arenas. As systems of practical knowledge, they repeatedly center on the ability to maintain the traditional kitchen, turning it into a tool-kit out of which information is recruited upon need. Simultaneously, cuisines of poverty reveal the inter-connection between the culinary discourse and the political one. It is where issues such as access to land, national and ethnic identity, and means to participation in the dominant culture are of major concern. The analysis of cuisines as operating on two complementary discourses contributes to the understanding of the relationship between food and the arena of power. Copyright Springer Science+Business Media, Inc. 2006

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  • Liora Gvion, 2006. "Cuisines of poverty as means of empowerment: Arab food in Israel," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 23(3), pages 299-312, October.
    • Handle: RePEc:spr:agrhuv:v:23:y:2006:i:3:p:299-312
    DOI: 10.1007/s10460-006-9003-7
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    Cited by:

    1. Rafi Grosglik, 2011. "Organic Hummus in Israel: Global and Local Ingredients and Images," Sociological Research Online, , vol. 16(2), pages 88-98, June.
    2. Kathleen Abu-Saad & Nihaya Daoud & Giora Kaplan & Arnona Ziv & Arnon D Cohen & Daphna Pollack & Liraz Olmer & Ofra Kalter-Leibovici & on behalf of the Diabetes in the Arab Population in Israel (DAPI) , 2021. "A strengths-based approach to exploring diabetes management in an Indigenous minority population: A mixed methods study," PLOS ONE, Public Library of Science, vol. 16(12), pages 1-19, December.

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