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Orit Rozin

This article portrays the shaping of the Israeli nation and the shaping of the Israeli family at the early stages of statehood and nation-building, in times of economic strain, austerity, and massive emigration. Food supply, food consumption, and food distribution will be discussed. It is assumed that these aspects of daily life express, construct, produce, and reproduce social relation and hence have close affinity to both social and national order. Israeli legislators discussing the austerity policy, Israeli housewives struggling to feed their families, and food habits of immigrants under economic and cultural duress are some of the topics discussed. The study portrays the role of the state in building the nation's social net and constructing its character through food repertoire. The role played by the state will be compared to that of other social and cultural agents.

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A Paradigm Shift in Israel Studies?

Eran Kaplan

In 2010, more than two decades after the first post-Zionist studies rattled Israeli academe, Asaf Likhovsky (2010) suggested that several studies that were published in the first decade of the current century are perhaps pointing at a new direction in the field of Israel and Zionist studies. Likhovsky described these studies as a third wave in Israeli historiography and referred to the scholars who produced these studies as “post-post-Zionists.” While older historians of Israel and the Yishuv as well as their post-Zionist critics were primarily interested in the grand political themes of the Zionist era, Likhovsky (2010: 10) identified a series of studies that, as he put it, “are interested in mentalities, rituals, mannerisms, emotions; the trivial, private, mundane; the body and soul and their social construction; in disgust and desire; in attitudes to garbage and hair; in views of food and consumption; in statistics and vaccinations; in the ideas of housewives, but also lawyers, statisticians, psychoanalysts, and nurses (but not the politician, the soldier, the general).”

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The Editors

what can be learned from Bedouin graves and funeral practices (quite a lot, it turns out) and one on Diaspora Jewry’s ‘obligation’ to Israel, among others. We hope that you enjoy this issue of ISR and that it provides you with much food for thought

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Dan Avnon, Nitzan Lebovic, Raymond Cohen, Elie Friedman, Sara Helman, Gad Barzilai, and Ari Ariel

Zionist settlers, food, beyond what was necessary for basic sustenance, was considered a frivolous indulgence. Food as pleasure had to be eschewed so that resources could be used for the greater communal good. This would change, beginning in the late 1920s

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Hebrew Dystopias

From National Catastrophes to Ecological Disasters

Netta Bar Yosef-Paz

, who are required to bring what little food they have to the Temple. Following his own biblical self, Jeremiah in Mud is deeply concerned with the suffering of animals (Jeremiah: 14). In fact, Jeremiah’s whole family is vegan (16–18), and his mother

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Menachem Keren-Kratz

, many Israeli and international food manufacturers employ its services. As a result, this has become a lucrative source of income both for the individuals employed in the supervision process and for Ha-Edah Ha-Haredit’s general management. However, with

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The 1956 Strike of Middle-Class Professionals

A Socio-political Alliance with the Right

Avi Bareli and Uri Cohen

government broken its promise to workers of the railroad, food, metal, or military industries. Dr. B. Cohen (1956 ) of Tel Aviv lashed out at the white-collar workers for lacking patriotism and impairing national security and suggested that they listen to

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Dan Rabinowitz, Russell Stone, Guy Ben-Porat, Paul Scham, Wilhelm Kempf, Lior Libman, and Asaf Sharabi

, elites, political leaders, and decision-makers. Rozin has addressed issues including women’s lives, individualism versus collectivism, and austerity in food supply (tzena in Hebrew). In broader terms, Rozin’s scholarship helps us understand the impact

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Rebranding Desolation

The Allure of Israel’s Desert Landscapes

Amelia Rosenberg Weinreb

owners capitalize on the locally sourced food movement, particularly from the new Negev wine route and artisanal farm cheese trend, by emphasizing the products’ desert origins in labeling and advertising. The town’s growing number of tzimmerim (guest

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Nissim Leon, Judy Baumel-Schwartz, Amir Paz-Fuchs, and Roy Kreitner

serious engagement with the literature reveals the extent to which the analysis is raw, the indeterminate use of the concept, and the ease with which it is applied to matters as divergent as health, education, climate change, and food consumption. To an