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Informationen zum Autor Yael Raviv is the director of the Umami food and art festival in New York City. She has a PhD in performance studies from New York University and is an adjunct professor in the Department of Nutrition, Food Studies, and Public Health at NYU. Her work has appeared in Women and Performance, Gastronomica, and elsewhere. Klappentext Yael Raviv is the director of the Umami food and art festival in New York City. She has a PhD in performance studies from New York University and is an adjunct professor in the Department of Nutrition, Food Studies, and Public Health at NYU. Her work has appeared in Women and Performance, Gastronomica, and elsewhere. Zusammenfassung "Examines the role of food in the construction of the Jewish nation, using food from field to table as a lens through which to understand Israeli history, society, and politics"-- Inhaltsverzeichnis List of Illustrations Acknowledgments Introduction 1. Putting Down Roots: Agricultural Labor and Icons 2. Patriotic Distribution: The “Hebrew” Watermelon 3. Kitchen Lessons: Educating Home Cooks 4. The Virtual Kitchen: Making Room for Pleasure 5. The Professional Kitchen: Articulating a National Cuisine 6. No Table Required: Consumption and the Public Sphere Conclusion Appendix: Historical Context Notes Bibliography Index
