Building and expanding on the first edition, the second edition of Food, National Identity and Nationalism continues to explore a much-neglected area study: the relationship between food and nationalism. With a preface written by Michaela DeSoucey and using a wide range of case studies, it demonstrates that food and nationalism is an important area to study, and that the food-nationalism axis provides a useful prism through which to explore and analyse the world around us, from the everyday to the global, and the ways in which it affects us. The second edition includes a number of new case studies, including the demise and resurrection of pie as a 'national dish' in post-Brexit Britain; the use of netnography; the role of diasporas in maintaining and reinventing national food; the gastrodiplomatic potential of the New Nordic Cuisine; the potential of veganism to transcend nationalism; and the relationship between gastronationalism and populism.

This book examines the role played by Arab-Palestinian culture and people in the construction and reproduction of Israeli national identity and culture, showing that it is impossible to understand modern Israeli national identity and culture without taking into account its crucial encounter and dialectical relationship with the Arab-Palestinian indigenous 'Other'. Based on extensive and original primary sources, including archival research, memoirs, advertisements, cookbooks and a variety of cultural products - from songs to dance steps - From the Arab Other to the Israeli Self sheds light on an important cultural and ideational diffusion that has occurred between the Zionist settlers - and later the Jewish-Israeli population - and the indigenous Arab-Palestinian people in Historical Palestine. By examining Israeli food culture, national symbols, the Modern Hebrew language spoken in Israel, and culture, the authors trace the journey of Israeli national identity and culture, in which Arab-Palestinian culture has been imitated, adapted and celebrated, but strikingly also rejected, forgotten and denied. Innovative in approach and richly illustrated with empirical material, this book will appeal to sociologists, anthropologists, historians and scholars of cultural and Middle Eastern studies with interests in the development and adaptation of culture, national thought and identity.

This book examines the role played by Arab-Palestinian culture and people in the construction and reproduction of Israeli national identity and culture, showing that it is impossible to understand modern Israeli national identity and culture without taking into account its crucial encounter and dialectical relationship with the Arab-Palestinian indigenous 'Other'. Based on extensive and original primary sources, including archival research, memoirs, advertisements, cookbooks and a variety of cultural products - from songs to dance steps - From the Arab Other to the Israeli Self sheds light on an important cultural and ideational diffusion that has occurred between the Zionist settlers - and later the Jewish-Israeli population - and the indigenous Arab-Palestinian people in Historical Palestine. By examining Israeli food culture, national symbols, the Modern Hebrew language spoken in Israel, and culture, the authors trace the journey of Israeli national identity and culture, in which Arab-Palestinian culture has been imitated, adapted and celebrated, but strikingly also rejected, forgotten and denied. Innovative in approach and richly illustrated with empirical material, this book will appeal to sociologists, anthropologists, historians and scholars of cultural and Middle Eastern studies with interests in the development and adaptation of culture, national thought and identity.

What do deep fried mars bars, cod, and Bulgarian yoghurt have in common? Each have become symbolic foods with specific connotations, located to a very specific place and country. This book explores the role of food in society as a means of interrogating the concept of the nation-state and its sub-units, and reveals how the nation-state in its various disguises has been and is changing in response to accelerated globalisation. The chapters investigate various stages of national food: its birth, emergence, and decline, and why sometimes no national food emerges. By collecting and analysing a wide range of case studies from countries including Portugal, Mexico, the USA, Bulgaria, Scotland, and Israel, the book illustrates ways in which various social forces work together to shape social and political realities concerning food. The contributors, hailing from anthropology, history, sociology and political science, investigate the significance of specific food cultures, cuisines, dishes, and ingredients, and their association with national identity. In so doing, it becomes clearer how these two things interact, and demonstrates the scope and direction of the current study of food and nationalism.

This volume offers a comparative survey of diverse settler colonial experiences in relation to food, food culture and foodways - how the latter are constructed, maintained, revolutionised and, in some cases, dissolved. What do settler colonial foodways and food cultures look like? Are they based on an imagined colonial heritage, do they embrace indigenous repertoires or invent new hybridised foodscapes? What are the socio-economic and political dynamics of these cultural transformations? In particular, this volume focuses on three key issues: the evolution of settler colonial identities and states; their relations vis-a-vis indigenous populations; and settlers' self-indigenisation - the process through which settlers transform themselves into the native population, at least in their own eyes. These three key issues are crucial in understanding settler-indigenous relations and the rise of settler colonial identities and states.

This volume offers a comparative survey of diverse settler colonial experiences in relation to food, food culture and foodways - how the latter are constructed, maintained, revolutionised and, in some cases, dissolved. What do settler colonial foodways and food cultures look like? Are they based on an imagined colonial heritage, do they embrace indigenous repertoires or invent new hybridised foodscapes? What are the socio-economic and political dynamics of these cultural transformations? In particular, this volume focuses on three key issues: the evolution of settler colonial identities and states; their relations vis-à-vis indigenous populations; and settlers’ self-indigenisation – the process through which settlers transform themselves into the native population, at least in their own eyes. These three key issues are crucial in understanding settler-indigenous relations and the rise of settler colonial identities and states. 

What do deep fried mars bars, cod, and Bulgarian yoghurt have in common? Each have become symbolic foods with specific connotations, located to a very specific place and country. This book explores the role of food in society as a means of interrogating the concept of the nation-state and its sub-units, and reveals how the nation-state in its various disguises has been and is changing in response to accelerated globalisation. The chapters investigate various stages of national food: its birth, emergence, and decline, and why sometimes no national food emerges. By collecting and analysing a wide range of case studies from countries including Portugal, Mexico, the USA, Bulgaria, Scotland, and Israel, the book illustrates ways in which various social forces work together to shape social and political realities concerning food. The contributors, hailing from anthropology, history, sociology and political science, investigate the significance of specific food cultures, cuisines, dishes, and ingredients, and their association with national identity. In so doing, it becomes clearer how these two things interact, and demonstrates the scope and direction of the current study of food and nationalism.