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.
Iran that has received little to no attention within academic studies: Iranian women's food writing. The Emergence of Iranian Diasporic Women's Food Writing Since 2011, we have witnessed the rise in popularity of yet another category of writing
le champ des études sur l'alimentation, et ce bien au-delà du monde francophone, jusqu'à devenir des références quasi incontournables du champ des food studies . Même si à y regarder de plus près, on constate que la question alimentaire tient une
Post-industrial French Paysans Fight for a Solidaire Global Food Policy
If the post-war industrial model entails a mix of technological and chemical interventions that increase farm productivity, then post-industrial agriculture (emerging in the 1970s) constitutes agricultural surpluses, as well as an array of trade, aid and biotechnology practices that introduce novel foodstuffs (processed and genetically modified) on an unprecedented scale. While industrial agriculture reduces the farming population, the latter gives rise to new sets of actors who question the nature and validity of the industrial model. This essay explores the rise of one set of such actors. Paysans (peasants) from France's second largest union, the Confederation Paysanne, challenge the industrial model's instrumental rationality of agriculture. Reframing food questions in terms of food sovereignty, paysans propose a solidarity-based production rationality which gives hope to those who believe that another post-industrial food system is possible.
This article presents qualitative and quantitative findings on provisioning activism in Italy, focusing on Solidarity Purchase Groups (Gruppi di Acquisto Solidale, GAS). By using quantitative data about GAS growth, numerical consistence and economic impact and through ethnographic insights based on prolonged fieldwork, it identifies the GAS movement as an ecological, economic and political counterculture. I discuss the implications for policy efforts at the regional and state level, highlighting both potentials and shortcomings of promoting GAS as means to sustainable development. In particular, I identify the issues of trust, informality and direct democracy as distinctive of GAS practice. However, this positions solidarity economy vis-à-vis policymaking in a potentially oppositional rather than interlocutory stance.
Food and Cooking in the Middle East and North Africa
Éléonore Armanet and Christian Bromberger
Anthropologists’ interest in food and cooking initially arose within two opposite schools of thought, one focusing on a material approach to societies, and the other paying attention to symbols and representations. In this volume, Jean
Practices of Individual Supplies in Yamal as an Indicator of Social Processes
involved in planning, buying, and transporting food and goods in the families with whom I lived. This article is based both on the data gathered within this project and my earlier field materials. In the course of my fieldwork, I found out that the
Culinary Praxis, European Politics and Spatial Culture – A Research Outline
Regional culinary 'specialities' are usually considered as indicative of the culture of specific areas, of their traditions and ways of life. Only recently has research begun to focus on the processes that constitute regional food cultures. This article traces the use of 'culinary heritage' as a concept in regional practices and European politics, developing an analysis of how everyday food practices are transformed first into cultural heritage, and then into cultural property. It then presents a comparative ethnographic project aiming at a cultural analysis of procedures involved in the EU food quality assurance system. In conclusion, the article proposes perspectives that may help fill the gaps in research identified in this context.
Remaking Rural Landscapes in Twenty-first Century Europe
The management of agriculture has long played a key role in efforts to remake European borders, landscapes and identities. The Common Agricultural Policy (CAP) has been a centerpiece of European collaboration and debate since the first steps were taken to establish the European Community after the Second World War. Launched by the Treaty of Rome in 1957, it was first designed to regulate the agricultural market and protect food security across the original six member states of France, Germany, Italy, Belgium, the Netherlands and Luxembourg. With successive European enlargements and ongoing transformations in the world agricultural markets, the CAP has been in continual negotiation.
Maria Bucur, Alexandra Ghit, Ayşe Durakbaşa, Ivana Pantelić, Rochelle Goldberg Ruthchild, Elizabeth A. Wood, Anna Müller, Galina Goncharova, Zorana Antonijević, Katarzyna Sierakowska, Andrea Feldman, Maria Kokkinou, Alexandra Zavos, Marija M. Bulatović, Siobhán Hearne, and Rayna Gavrilova
the average peasant woman remained difficult, ranging from repression and starvation in the 1930s through the war years to the continued misogyny and corruption of the postwar period. Peasant women were able to win the right to raise food in private