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Can the Food of Our Enemies Become Good Food?

Can the Food of Our Enemies Become Good Food? RE-EXAMINING THE CONTESTED GOOD | Claudia Prieto-Piastro, University of Brunel Can the Food of Our Enemies Become Good Food? HOW DID PALESTINIAN FOOD BECOME good food for Israelis? admiration the pioneers had for the locals’ culinary traditions, There is no question that the relationship Israelis have with and the need to learn to cook with new local ingredients, Palestinians is complex, to say the least. Yet, dishes like falafel made this impossible. and hummus, which have undoubtedly Arab roots, are now The inclusion of Palestinian dishes and ingredients in the considered part of the Israeli culinary repertoire; sometimes Jewish Israeli diet was a violent, complex process. This com- they are even labeled as Israeli national dishes. How can the plicated path, by which local Arab food became good food food of an enemy become edible, and even a source of na- for Israel, is what Richard Wilk denominates a process of tional pride? creolization. Wilk applies the term to the case of Belize, to As pointed out in the introduction, good food is not only describe what was “hardly a smooth blending process. Instead, defined in terms of nutrition but also in terms of morality it was work, compounded http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Gastronomica University of California Press

Can the Food of Our Enemies Become Good Food?

Prieto-Piastro, Claudia
Gastronomica , Volume 19 (1): 2 – Feb 1, 2019
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Publisher
University of California Press
Copyright
© 2019 by the Regents of the University of California. All rights reserved. Please direct all requests for permission to photocopy or reproduce article content through the University of California Press's Reprints and Permissions web page, http://www.ucpress.edu/journals.php?p=reprints.
ISSN
1529-3262
eISSN
1533-8622
DOI
10.1525/gfc.2019.19.1.109
Publisher site
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Abstract

RE-EXAMINING THE CONTESTED GOOD | Claudia Prieto-Piastro, University of Brunel Can the Food of Our Enemies Become Good Food? HOW DID PALESTINIAN FOOD BECOME good food for Israelis? admiration the pioneers had for the locals’ culinary traditions, There is no question that the relationship Israelis have with and the need to learn to cook with new local ingredients, Palestinians is complex, to say the least. Yet, dishes like falafel made this impossible. and hummus, which have undoubtedly Arab roots, are now The inclusion of Palestinian dishes and ingredients in the considered part of the Israeli culinary repertoire; sometimes Jewish Israeli diet was a violent, complex process. This com- they are even labeled as Israeli national dishes. How can the plicated path, by which local Arab food became good food food of an enemy become edible, and even a source of na- for Israel, is what Richard Wilk denominates a process of tional pride? creolization. Wilk applies the term to the case of Belize, to As pointed out in the introduction, good food is not only describe what was “hardly a smooth blending process. Instead, defined in terms of nutrition but also in terms of morality it was work, compounded

Journal

Gastronomica – University of California Press

Published: Feb 1, 2019

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