Book Review: Falafel Nation: Cuisine and the Making of National Identity in Israel by Yael Raviv.

• Jurisdiction: Derecho Internacional
• Author: Griffith, Jordan
• Date: 01 September 2016

Raviv, Yael. Falafel Nation: Cuisine and the Making of National Identity in Israel. Lincoln: University of Nebraska Press, 2015. xiv + 281 pages. Hardcover, $34.50.

An international adage could be summed up in a couple of words: "Hunger is the best seasoning." Whether it's the United Kingdom's 'fish and chips,' Japan's sushi, or some other delicacy, a nation is sometimes known by its food, and Israel is no exception. When one thinks of Israeli cuisine one might consider Mediterranean flavors such as hummus, olives, dates, grapes, pomegranates, wheat, barley, pita bread, fish, and other vegetation and meat that grows or is accessible in the area. Similarly, looking at kashrut or religious dietary restrictions in a place like Israel--the forbiddance of pork, shellfish, and other animals of the Jewish and Islamic faiths (both of which figure heavily in Israel's population)--has an astounding impact on the food culture of the nation. In Dr. Yael...