This article examines the relationships between food and masculinity as experienced by Palestinian men, citizens of Israel. Their preoccupation with food reveals issues of masculinity and identity via two complementary streams. By defining domestic cooking as a feminine task, Palestinian men strengthen their domination over women. Conversely, in the public sphere, men use cooking as a means of breadwinning. Their cooking intertwines with issues of identity formation and relations of domination. As restaurateurs, Palestinian men refrain from serving domestic dishes. Thus, they show respect to Palestinian women and simultaneously preserve the traditional distinctions between home food and restaurant food. They view their upholding of their culinary knowledge as a major contribution to the limited appropriation of Palestinian food into the popular Jewish culinary repertoire. Consequently, they appear as the guardians of Palestinian cuisine and culture who prevent their diffusion into Israeli culinary common knowledge.
Abu-Saad, Ismael.2006. ‘‘State-Controlled Education and Identity Formation among the Palestinian Arab Minority in Israel.’’ The American Behavioral Scientist49:1085-2101.
2.
Al-Hag, Maged.1988. ‘‘Family Styles in the Arab Society in Israel.’’ In Jews and Arabs in Israel, edited by Rami Hochman, 161. Jerusalem : Academon.
3.
Amara, Muhammad, and Izhak Schnell.2004. ‘‘Identity Repertoires among Arabs in Israel.’’ Journal of Ethnic and Migration Studies30:175-93.
4.
Appadurai, Arjun.1990. ‘‘Disjuncture and Difference in the Global Cultural Economy.’’ In Global Culture: Nationalism, Globalization and Modernity, edited by Mike Featherstone , 295. London: Sage. .
5.
Barabas, Samantha.2003. ‘‘I’ll take Chop Suey: Restaurants as Agents of Culinary and Cultural Change.’’ Journal of Popular Culture36:669-86.
6.
Bell, David.2002. ‘‘Fragments for a New Urban Culinary Geography’’ . Journal for the Study of Food and Society6(1):10-21.
7.
Bishara, Azmi.1993. ‘‘On the Question of the Arab Minority in Israel.’’Teoria Ubikoret3:7-20. (in Hebrew)
8.
Bishara, Azmi.1996. ‘‘The Israeli Arab: Scrutinizing a Divided Political Dialogue.’’ In Zionism: A Modern Polemic, Research and Ideological Approaches, edited by P. Ginosar and A. Bareli312-339. Beer-Sheva : The Ben Gurion Legacy Institute. (in Hebrew)
9.
Blumen, Orna, and Sharon Halevi.2005. ‘‘Negotiating National Boundaries: Palestinian and Jewish women’s Studies’ Students in Israel. ’’ Identities12:505-38.
10.
Couniham, Carol.1999. The Anthropology of Food and Body. New York, NY: Routledge. Couniham, Carol, and Steven Kaplan.1998. Food and Gender: Identity and Power. Amsterdam, Netherlands: Harwood Academic.
11.
Cusack, Igor.2003. ‘‘Pots, Pens and ‘Eating Out the Body’: Cuisine and the Gendering of African Nations.’’ Nations and Nationalism9:277-96.
12.
Dallalfar, Arlene.1994. ‘‘Iranian Women as Immigrant Entrepreneurs .’’ Gender and Society8:541-61.
13.
DeVault, Marjorie.1991. Feeding the Family. Chicago, IL: Chicago University Press.
14.
Ferrero, Sylvia.2002. ‘‘Comida Sin Sar: Consumption of Mexican Food in Los Angeles: ‘‘Foodscapes’’ in a Transnational Consumer Society.’’ In Food Nations: Selling Taste in Consumer Societies, edited by Warren Belasco and Philip Scranton, 194-219. New York: Routledge.
15.
Gavison, Ruth.1999. ‘‘Jewish and Democratic? A Rejoinder to the ‘‘Ethnic Democracy’’ Debate.’’ Israel Studies4:44-72.
16.
Ghanem, As’ad.2001. The Palestinian-Arab Minority in Israel 1948-2000. Albany: State University of New York Press.
17.
Gough, Brendan.2006. ‘‘Real Men don’t Diet: An Analysis of Contemporary Newspaper Representation of Men, Food and Health. ’’ Science and Medicine64:326-37.
18.
Gvion, Liora.2006. ‘‘Cuisines of Poverty as a Means of Empowerment: Arab Food in Israel.’’ Agriculture and Human Values3:299-312.
19.
Gvion, Liora, and Naomi Trostler.2009. ‘‘From Spaghetti and Meatballs through Hawaiian Pizza to Sushi: The Changing Nature of Ethnicity inAmerican Restaurants.’’ Journal of Popular Culture41:950-75.
20.
Hammak, Phillip.2006. ‘‘Identity Conflict and Coexistence: Life Stories of Israeli and Palestinian Adolescence.’’Journal of Adolescent Research21:323-69.
21.
Harbottle, Lyn.1997. ‘‘Fast Food/Spoiled Identity: Iranian Migrants in the British Catering Trade.’’ In Food Health and Identity, edited by Pat Caplan, 87-110. London : Routledge.
22.
Hollows, Joanne.2002. ‘‘The Bachelor Dinner: masculinity, Class and Cooking in Playboy, 1953-1961.’’ Continuum: Journal of Media and Cultural Studies16:143-55.
23.
Hollows, Joanne.2003. ‘‘Oliver’s Twist: Leisure, Labor and Domestic Masculinity in the Naked Chef.’’ International Journal of Cultural Studies6:229-48.
24.
Inness, Sherrie.2001. Dinner Roles: American Women and Culinary Culture. Iowa City: Iowa University Press.
25.
Jabareen, Yousef.2006. ‘‘Law and Education: Critical Perspectives on Arab Palestinian Education in Israel.’’ The American Behavioral Scientist49:1052.
26.
Jullier, Alice, and Laura Lindfell.2005. ‘‘Mapping Men onto the Menu: Masculinities and Food.’’ Food and Foodways13:1-16.
27.
Kemp, Adriana.1999. ‘‘The Mirror Language of the Border: State Territoriality and National Minorities.’’Israeli Sociology2:319-49. (in Hebrew)
28.
Lem, Winnie.2007. ‘‘Daughters, Duty and Deference in the Franco-Chinese Restaurant.’’ In The Restaurant Book, edited by David Beriss and David Sutton , 133-49. New York, NY: Berg.
29.
Levi, Gal.2005. From Subjects to Citizens: On Educational Reforms and the Demarcation of the Israeli-Arabs.’’ Citizenship Studies9:271-91.
30.
Lovell-Troy, Lawrence.1990. The Social Basis of an Ethnic Enterprise: Greeks in the Pizza Business. New York, NY: Taylor & Francis.
31.
Lu, Siu, and Gary Fine.1995. ‘‘The Presentation of Ethnic Authenticity: Chinese Food as a Social Accomplishment.’’ The Sociological Quarterly36:535-53.
32.
Lustick, Ian.1980. Arabs in the Jewish State: Israel’s Control of a National Minority. Austin: University of Texas Press.
33.
Menchling, Jay.2005. ‘‘Boy Scouts and the Manly Art of Cooking .’’ Food and Foodways13:67-89.
34.
Murcott, Anne.1982. ‘‘On the Social Significance of the Cooked Dinner in South Wales.’’ Social Science Information21:677-93.
35.
Murcott, Anne.1983a. ‘‘Cooking and the Cooked: A Note on the Domestic Preparation of Meals.’’ In The Sociology of Food and Eating, edited by Anne Murcott, 178-85. England: Grower.
36.
Murcott, Anne.1983b. ‘‘It’s a Pleasure to Cook For Him’’ . In The Public and the Private, edited by E. Garmarnikow, D. Morgan , J. Purvis, and D. Taylorson, 78-90. London: Heinman Educational Books.
37.
Pappé, Ilan.1994. The Making of the Arab-Israeli Conflict, 1947-1951. London: I. B. Tauris.
38.
Parasecoli, Fabio.2005. ‘‘Feeding Hard Bodies: Food and Masculinities in Men’s Fitness Magazines.’’ Food and Foodways13:17-37.
39.
Poe, Tracy.1998. ‘‘The Soul Food Potluck.’’The World and Washington13:142-9.
40.
Rabinowitz, Dan, and Khaula Abu-Baker.2002. The Stand Tall Generation: The Palestinian Citizens of Israel Today. Israel: Keter. (in Hebrew)
41.
Ray, Krishnendu.2007. ‘‘Ethnic Succession and the New American Restaurant Cuisine.’’ In The Restaurant Book, edited by David Beriss and David Sutton , 97-114. New York: Berg.
42.
Roos, Gun, and Margareta Wandel .2005. ‘‘I Eat Because I’m Hungry, because it’s Good and to Become full. ’’ Food and Foodways13:169-80.
43.
Rouhana, Nadin.1998. ‘‘Israel and its Arab Citizens: Predicaments in the Relationship Between Ethnic States and Ethnonational Minorities. ’’ Third World Quarterly19:277-99.
44.
Sa’ar, Amilia.2005. ‘‘Postcolonial Feminism, the Politics of Identification and the Liberal Bargain.’’Gender and Society19:680-700.
45.
Sa’ar, Amilia.2007. ‘‘Contradictory Location: Assessing the Position of Palestinian Women Citizens of Israel.’’Journal of Middle East Women’s Studies3:45-75.
46.
Sack, Daniel.2001. Whitebread Protestants. New York, NY : Palgrave.
47.
Sa’di, Ahmad.2003. ‘‘The Incorporation of the Palestinian Minority by the State of Israel 1948-1970.’’Social Text21:75-94.
48.
Smith, Greg, and Pamela Wilson. (2004). ‘‘Country Cookin’ and Cross-Dressin.’’ Television and New Media5:175-95.
49.
Sobal, Jeffery.2005. ‘‘Men, Meat and Marriage: Models of Masculinity .’’ Food and Foodways13:135-58.
50.
Trostler, Naomi, and Liora Gvion.2007. Trends in Restaurant Menus in 1950-2000 .’’ Nutrition Today42:255-62.
51.
Wardrop, Joan.2006. ‘‘Private Cooking, Public Eating: Women Street Vendors in South Durban.’’ Gender Place and Culture13:677-83.
52.
Wilk, Richard, and Persephone Hintlian .2005. ‘‘Cooking on their Own: Cuisines of Manly Men.’’ Food and Foodways13:159-68.
53.
Yano, Christine.2007. ‘‘Side Dish Kitchens: Japanese-American Delicatessen and the Culture of Nostalgia.’’ In The Restaurant Book, edited by David Beriss and David Sutton, 47-63. New York: Berg.
54.
Yiftachel, Oren.1999. ‘‘Ethnocracy’’: The Politics of Judaizing Israel/Palestine.’’Constellation: An International Journal of Critical and Democratic Theory6:364-90.
