Cuisines of poverty as means of empowerment: Arab food in Israel

This paper suggests looking at cuisines of poverty as practical and political systems practiced by urban and rural Palestinian citizens of Israel. It is an important and interesting case study within which political and economical considerations govern and enhance the development, change, and acceptance of culinary knowledge. Cuisines of poverty operate in two simultaneous arenas. As systems of practical knowledge, they repeatedly center on the ability to maintain the traditional kitchen, turning it into a tool-kit out of which information is recruited upon need. Simultaneously, cuisines of poverty reveal the inter-connection between the culinary discourse and the political one. It is where issues such as access to land, national and ethnic identity, and means to participation in the dominant culture are of major concern. The analysis of cuisines as operating on two complementary discourses contributes to the understanding of the relationship between food and the arena of power. Liora Gvion, PhD, is a qualitative sociologist. She studied at SUNY Stony Brook, USA and is currently a senior lecturer at the Kibbutzim College of Education in Tel Aviv, Israel and at the Department of Clinical Nutrition at the Hebrew University. Her major interests are the sociology of food, second-generation immigrants, eating disorders, and the relationship between food and ethnicity.     

以色列现代农业的特点及启示

通过对以色列现代农业的实地考察与研究，总结了该国现代农业的特点，并就如何借鉴以色列现代农业经验，加速中国农业发展提出了建议．