Fifty shades of kosher: negotiating kashrut in Palestinian food spaces in Israel

References

• Amir, H., B. Gordon, and D. Zilberman. 2019. “Food Beliefs and Food Supply Chains: The Impact of Religion and Religiosity in Israel.” Food Policy 83: 363–369. doi:10.1016/j.foodpol.2017.07.007.
   Web of Science ®Google Scholar
• Arian, A., and A. Keissar-Sugarmen. 2011. A Portrait of Israeli Jews: Beliefs, Observance, and Values of Israeli Jews, 2009. Jerusalem: Israel Democracy Institute and The Avi Chai Israel ‎Foundation.
   Google Scholar
• Avieli, N. 2018. Food and Power: A Culinary Ethnography of Israel, 82–111. Vol. 67. Oakland: University of California Press.
   Google Scholar
• Avieli N., and R. Grosglik. 2013. “Food and Power in the Middle East and the Mediterranean.” Food, Culture & Society 16 (2): 181–195. doi:10.2752/175174413X13589681351250.
   Web of Science ®Google Scholar
• Bahloul, J. 2018. “The Embodied Republic: Colonial and Postcolonial French Sephardic Taste.” In Global Jewish Foodways: A History, edited by H. Diner and S. Cinotto, 139–158. Lincoln and London: University of Nebraska Press.
   Google Scholar
• Barak-Erez, D. 2010. “Symbolic Constitutionalism: On Sacred Cows and Abominable Pigs.” Law, Culture and the Humanities 6 (3): 420–435. doi:10.1177/1743872110374265.
   Google Scholar
• Ben-Porat, G. 2013. Between State and Synagogue: The Secularization of Contemporary Israel, Xi–27. New York: Cambridge University Press.
   Google Scholar
• Bernstein, J. 2012. “Symbolic Meaning of Pork Crossing National Borders in the Migration Process: From a National Collective Anti-Key Symbol to the Manifestation of Russian Jewish Identity in Israel.” Hagar: Studies in Culture, Polity & Identities 10 (2): 17–47.
   Google Scholar
• Bestor, T. C. 2001. “Markets: Anthropological Aspects.” International Encyclopedia of the Social and Behavioral Sciences 9227–9231.
   Google Scholar
• Bhabha, H. K. 1994. The Location of Culture, 1–40; 212–257. London: Routledge.
   Google Scholar
• Buckser, A. 1999. “Keeping Kosher: Eating and Social Identity among the Jews of Denmark.” Ethnology 38 (3): 191–209. doi:10.2307/3773813.
   Google Scholar
• Campbell, H., A. Murcott, and A. MacKenzie. 2011. “Kosher in New York City, Halal in Aquitaine: Challenging the Relationship between Neoliberalism and Food Auditing.” Agriculture and Human Values 28 (1): 67–79. doi:10.1007/s10460-010-9260-3.
   Web of Science ®Google Scholar
• Cinotto, S., and H. Diner. 2018. “Introduction: Jewish Foodways in Food History and the Jewish Diasporic Experience.” In Global Jewish Foodways: A History, edited by H. Diner and S. Cinotto, 1–26. Lincoln and London: University of Nebraska Press.
   Google Scholar
• DeSoucey, M. 2010. “Gastronationalism: Food Traditions and Authenticity Politics in the European Union.” American Sociological Review 75 (3): 432–455. doi:10.1177/0003122410372226.
   Web of Science ®Google Scholar
• Dietler, M. 2007. “Culinary Encounters: Food, Identity, and Colonialism.” In The Archaeology of Food and Identity, edited by K. C. Twiss, 218–242. Carbondale: Southern Illinois University Press.
   Google Scholar
• Douglas, M. 1966 [1984]. Purity and Danger: An Analysis of the Concepts of Pollution and Taboo, 1–59. London: Routledge.
   Google Scholar
• Douglas, M. 1972. “Deciphering a Meal.” Daedalus: Myth, Symbol, and Culture 101 (1): 61–81.
   Google Scholar
• Douglas, M. 1984 [2003]. “Standard Social Uses of Food.” In Food in the Social Order, edited by M. Douglas, 1–39, New York: Russell Sage Found.
   Google Scholar
• Fischer, J. 2011. The Halal Frontier: Muslim Consumers in a Globalized Market. New York: Palgrave Macmillan.
   Google Scholar
• Friedman, S., and A. Finkelstein. 2017. Are You Kosher? A Critique of Israel’s Kashrut Industry and Recommendations for Reform. Hebrew: The Israel Democracy Institute, 9–38.
   Google Scholar
• Gvion, L. 2014. “Intertwining Tradition with Modernity: The Case of Palestinian Restaurants in Israel.” Journal of Intercultural Studies 35 (4): 366–384. doi:10.1080/07256868.2014.913010.
   Google Scholar
• Herzfeld, M. 2014. “Intangible Delicacies: Production and Embarrassment in International Settings.” Ethnologies 36 (1–2): 47–62. doi:10.7202/1037599ar.
   Google Scholar
• Hirsch, D. 2011. “Humus Is Best When It Is Fresh and Made by Arabs: The Gourmetization of Humus in Israel and the Return of the Repressed Arab.” American Ethnologist 38 (4): 617–630. doi:10.1111/j.1548-1425.2011.01326.x.
   Web of Science ®Google Scholar
• Hirsch, D., and O. Tene. 2013. “Hummus: The Making of an Israeli Culinary Cult.” Journal of Consumer Culture 13 (1): 25–45. doi:10.1177/1469540512474529.
   Web of Science ®Google Scholar
• Kaliszewska, I. 2020. “Halal Landscapes of Dagestani Entrepreneurs in Makhachkala.” Ethnicities 20 (4): 708–730. doi:10.1177/1468796820905692.
   Web of Science ®Google Scholar
• Rabinowitz, D. 1992. “Trust and the Attribution of Rationality: Inverted Roles Amongst Palestinian Arabs and Jews in Israel.” Man 27 (3): 517–537. doi:10.2307/2803927.
   Google Scholar
• Raviv, Y. 2003. “Falafel: A National Icon.” Gastronomica 3 (3): 20–25. doi:10.1525/gfc.2003.3.3.20.
   Google Scholar
• Ray, K. 2016. The Ethnic Restaurateur, 1–24. London and New York: Bloomsbury.
   Google Scholar
• Shafir, G., and Y. Peled. 2002. Being Israeli: The Dynamics of Multiple Citizenships, 1–35. Cambridge: Cambridge University Press.
   Google Scholar
• Smooha, S. 2017. Still Playing by the Rules: Index of Arab-Jewish Relations in Israel 2015, 13–77. Haifa: Pardes Publishing.
   Google Scholar
• Stein, R. L. 1998. “National Itineraries, Itinerant Nations.” Social Text (56): 91–124.
   Google Scholar
• Tayob, S. 2016. “‘O You Who Believe, Eat of the Tayyibāt (Pure and Wholesome Food) that We Have Provided You’ - Producing Risk, Expertise and Certified Halal Consumption in South Africa.” The Journal of Religion in Africa 46 (1): 67–91. doi:10.1163/15700666-12340064.
   Web of Science ®Google Scholar
• Tuchman, G., and H. Levine. 1992. “New York Jews and Chinese Food: The Social Construction of an Ethnic Pattern.” Journal of Contemporary Ethnography 22 (3): 382–407.
   Web of Science ®Google Scholar
• Yadgar, Y. 2015. “Traditionism.” Cogent Social Sciences 1 (1): 1–17. doi:10.1080/23311886.2015.1061734.
   Web of Science ®Google Scholar