R Grosglik
Biographic Data
| ID | 58302 |
|---|---|
| NAME | R Grosglik |
| GIVEN NAMES | R |
| FAMILY NAME | Grosglik |
| SIGNATURE | GROSGLIK R |
| AFFILIATIONS | Ben-Gurion University of the Negev |
| ORCID | 0000-0003-3510-1656 |
| VERIFIED | Yes |
| TOTAL WORKS | 15 |
| TOTAL CITATIONS | 47 |
| AUTHOR COUNT | 15 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2011 |
| LATEST PUBLICATION YEAR | 2026 |
| H-INDEX | 4 |
Dual-Use Politics: Military Agri-Tech and the Fight Against the Red Palm Weevil in Israel/Palestine
This article examines the anthropology of dual-use by analyzing how military technologies are repurposed for environmental management in date plantations in Israel/Palestine and the Middle East. By foregrounding the Red Palm Weevil as a paradigmatic Anthropocene pest revealing multispecies entanglements shaped by dynamics in the region, we show how Israeli military intelligence professionals, Israeli farmers, and Palestinian farmers mobilise cybe…
Baladi politics: The social life of an untranslatable agro-culinary category in Israel/Palestine
In Israel/Palestine, baladi , derived from the Arabic balad "Image missing" , is an agro-culinary category that operates as both a marker of authenticity and a site of political negotiation. This paper explores baladi as a borderline concept, simultaneously defining and destabilizing cultural and territorial boundaries. Palestinian uses of baladi often articulate indigeneity, environmental decolonization, revivalism, and gastro-political resistan…
Culinary versatility and the "mufletization" of Israeli Mimouna rituals
Food rituals are crucial for negotiating cultural identity and social relations, but their role in reflecting and shaping social change remains underexplored. This article addresses this gap by examining the Mimouna, a Moroccan Jewish holiday, as a case study. Theoretical discussions on rituals typically contrast interpretive-contextual approaches, focusing on meanings derived from changing contexts, with structural-ontological approaches emphasi…
Commodifying the microbial self: Microbiome-based personalization and the quest for symbiotic singularity
Research on the human microbiome has highlighted human-microbe interdependence, thus heralding a fundamental epistemic shift from a modernistic human individuality towards homo-microbial symbioticism. This shift is largely afforded by machine-learning algorithms that have also led to the popularization and commodification of this new episteme. Startup companies have accordingly begun developing microbiome-based AI-powered products, offering consu…
The rise and demise of Ashkenazi cuisine in Israel/Palestine: The marginalization of the foodways of a hegemonic ethnicity
Food plays a central role in the construction of national and ethnic identities. This article examines the marginalization of Ashkenazi (Jews of European descent) cuisine in Israel/Palestine, despite the dominance and hegemonic status of Ashkenazi identity in Israeli society. By examining the foodways of a ‘hegemonic ethnicity’, we expand upon previous research on ethnic identities in migrant communities. By analyzing the culinary processes of ad…
On the Contesting Conceptualisation of the Human Body: Between 'Homo-Microbis' and 'Homo-Algorithmicus
Microbiome science has highlighted human and microbial interdependency, offering a radical epistemic shift from the individualistic view of the human body and self. Research has accordingly offered to see humans as 'homo-microbis' - complex biomolecular networks composed of humans and their associated microbes. While social scientists have begun to address microbiome science, the proliferation and commodification of the homo-microbial episteme ha…
Agon and Apron: Hybridizing gender by “sportifying” cooking in MasterChef USA
Competition is fundamental to American life, and sport is the cultural institution most closely linked to organized competition in the U.S. Historically, sport has been a male preserve. At the same time, the structures, practices, and iconography of sports have infiltrated a variety of social fields and institutions less obviously dominated by men—a process known as “sportification.” Reality programing is one such field. In this paper, we analyze…
Eating (with) the Other
This article aims to describe and theorize the role of food television in cultivating popular understandings of the relationship between food and race. Although there is burgeoning research on representations of food and identity, scholars have devoted much less attention to representations of race in food-related television programming. This article highlights the necessity of doing so through a comparative examination of shows that aim to expos…
Soil, territory, land: The spatial politics of settler organic farming in the West Bank, Israel/Palestine
In settler colonial settings, agriculture is a means of reclaiming territorial sovereignty and indigenous identity. Turning attention to the Jewish settlers in the West Bank and their multiple uses and abuses of organic farming, this article explores epistemic and political spatial operations on the colonial frontier. Applying a relational conceptualization of three spatial modalities-soil, territory, and land-we explore the ways in which these m…
Gastro-emotivism: How MasterChef Israel produces therapeutic collective belongings
Although there is burgeoning research on the impact of therapeutic culture in the construction of the individual Self, the ways in which emotional discourse and therapeutic style shape the collective Self have been overlooked. Focusing on the popular reality-television cooking show MasterChef Israel, this article explores the emergence of gastro-emotivism – an interlacing of food with emotions and therapy and a materialization of emotions in the …
Citizen-consumer revisited: The cultural meanings of organic food consumption in Israel
Organic food consumption is associated with “citizen-consumer” practice, which is an act of promoting different aspects of social and ecological responsibility and the integration of ethical considerations in daily practices such as eating. This article analyzes aspects of organic food consumption in Israel and the symbolic meanings given to it by its consumers. The study shows how practices attributed to ethical eating culture are used in identi…
Le houmous et le bio en Israël: Comment Un Plat National Devient Cosmopolite
Le houmous est un mets du Moyen-Orient de consommation courante en Israël. Depuis plusieurs dizaines d'années, les Israéliens se le sont approprié et en ont fait un symbole de leur culture et un plat national. Il représente l'enracinement, le terroir, la simplicité et, surtout, le fait même d'être Israélien : l'» israélité ». Le houmous bio, une variante plus récente, naît de la rencontre entre des pratiques locales et des pratiques transnational…
Food and Power in the Middle East and the Mediterranean: Practical Concerns, Theoretical Considerations
Additional informationNotes on contributorsNir AvieliNir Avieli is a senior lecturer at the Department of Sociology and Anthropology, Ben-Gurion University of the Negev. Nir is a cultural anthropologist interested mainly in food and in tourism. His book, Rice Talks: Food and Community in a Vietnamese Town, presents a culinary ethnography of the central Vietnamese town of Hoi An. He has conducted further ethnographic research in Thailand, India, S…
Authentic, Speedy and Hybrid: Representations of Chinese Food and Cultural Globalization in Israel
This article uses Chinese food as a prism to analyze the process of globalization in Israeli culture since the 1970s. We describe three distinct eras in the evolution of culinary globalization within Israel: first, the appearance of a variety of foods and tastes perceived as representations of “other” nations; second, the commodification of these foods and tastes and their distribution via fast-food chains as mass consumption items (i.e. “McDonal…
Organic Hummus in Israel: Global and Local Ingredients and Images
Hummus is an ancient traditional dish in Middle Eastern Cultures. In Israel it is one of the most common foods, appropriated as an icon of Israeli culture and nationality. Today, hummus is served in Israel in many restaurants, and is even distributed as a commercially packaged spread sold in supermarkets. Organic hummus - a recent version of the dish - is influenced by global trends of ethical and reflexive food consumption. Organic food is conce…
Soil, territory, land: The spatial politics of settler organic farming in the West Bank, Israel/Palestine
In settler colonial settings, agriculture is a means of reclaiming territorial sovereignty and indigenous identity. Turning attention to the Jewish settlers in the West Bank and their multiple uses and abuses of organic farming, this article explores epistemic and political spatial operations on the colonial frontier. Applying a relational conceptualization of three spatial modalities-soil, territory, and land-we explore the ways in which these m…
Authentic, Speedy and Hybrid: Representations of Chinese Food and Cultural Globalization in Israel
This article uses Chinese food as a prism to analyze the process of globalization in Israeli culture since the 1970s. We describe three distinct eras in the evolution of culinary globalization within Israel: first, the appearance of a variety of foods and tastes perceived as representations of “other” nations; second, the commodification of these foods and tastes and their distribution via fast-food chains as mass consumption items (i.e. “McDonal…
Citizen-consumer revisited: The cultural meanings of organic food consumption in Israel
Organic food consumption is associated with “citizen-consumer” practice, which is an act of promoting different aspects of social and ecological responsibility and the integration of ethical considerations in daily practices such as eating. This article analyzes aspects of organic food consumption in Israel and the symbolic meanings given to it by its consumers. The study shows how practices attributed to ethical eating culture are used in identi…
Organic Hummus in Israel: Global and Local Ingredients and Images
Hummus is an ancient traditional dish in Middle Eastern Cultures. In Israel it is one of the most common foods, appropriated as an icon of Israeli culture and nationality. Today, hummus is served in Israel in many restaurants, and is even distributed as a commercially packaged spread sold in supermarkets. Organic hummus - a recent version of the dish - is influenced by global trends of ethical and reflexive food consumption. Organic food is conce…
On the Contesting Conceptualisation of the Human Body: Between 'Homo-Microbis' and 'Homo-Algorithmicus
Microbiome science has highlighted human and microbial interdependency, offering a radical epistemic shift from the individualistic view of the human body and self. Research has accordingly offered to see humans as 'homo-microbis' - complex biomolecular networks composed of humans and their associated microbes. While social scientists have begun to address microbiome science, the proliferation and commodification of the homo-microbial episteme ha…
Gastro-emotivism: How MasterChef Israel produces therapeutic collective belongings
Although there is burgeoning research on the impact of therapeutic culture in the construction of the individual Self, the ways in which emotional discourse and therapeutic style shape the collective Self have been overlooked. Focusing on the popular reality-television cooking show MasterChef Israel, this article explores the emergence of gastro-emotivism – an interlacing of food with emotions and therapy and a materialization of emotions in the …
Food and Power in the Middle East and the Mediterranean: Practical Concerns, Theoretical Considerations
Additional informationNotes on contributorsNir AvieliNir Avieli is a senior lecturer at the Department of Sociology and Anthropology, Ben-Gurion University of the Negev. Nir is a cultural anthropologist interested mainly in food and in tourism. His book, Rice Talks: Food and Community in a Vietnamese Town, presents a culinary ethnography of the central Vietnamese town of Hoi An. He has conducted further ethnographic research in Thailand, India, S…
Agon and Apron: Hybridizing gender by “sportifying” cooking in MasterChef USA
Competition is fundamental to American life, and sport is the cultural institution most closely linked to organized competition in the U.S. Historically, sport has been a male preserve. At the same time, the structures, practices, and iconography of sports have infiltrated a variety of social fields and institutions less obviously dominated by men—a process known as “sportification.” Reality programing is one such field. In this paper, we analyze…
Le houmous et le bio en Israël: Comment Un Plat National Devient Cosmopolite
Le houmous est un mets du Moyen-Orient de consommation courante en Israël. Depuis plusieurs dizaines d'années, les Israéliens se le sont approprié et en ont fait un symbole de leur culture et un plat national. Il représente l'enracinement, le terroir, la simplicité et, surtout, le fait même d'être Israélien : l'» israélité ». Le houmous bio, une variante plus récente, naît de la rencontre entre des pratiques locales et des pratiques transnational…
Organic Hummus in Israel: Global and Local Ingredients and Images
Hummus is an ancient traditional dish in Middle Eastern Cultures. In Israel it is one of the most common foods, appropriated as an icon of Israeli culture and nationality. Today, hummus is served in Israel in many restaurants, and is even distributed as a commercially packaged spread sold in supermarkets. Organic hummus - a recent version of the dish - is influenced by global trends of ethical and reflexive food consumption. Organic food is conce…
Food and Power in the Middle East and the Mediterranean: Practical Concerns, Theoretical Considerations
Additional informationNotes on contributorsNir AvieliNir Avieli is a senior lecturer at the Department of Sociology and Anthropology, Ben-Gurion University of the Negev. Nir is a cultural anthropologist interested mainly in food and in tourism. His book, Rice Talks: Food and Community in a Vietnamese Town, presents a culinary ethnography of the central Vietnamese town of Hoi An. He has conducted further ethnographic research in Thailand, India, S…
Authentic, Speedy and Hybrid: Representations of Chinese Food and Cultural Globalization in Israel
This article uses Chinese food as a prism to analyze the process of globalization in Israeli culture since the 1970s. We describe three distinct eras in the evolution of culinary globalization within Israel: first, the appearance of a variety of foods and tastes perceived as representations of “other” nations; second, the commodification of these foods and tastes and their distribution via fast-food chains as mass consumption items (i.e. “McDonal…
Le houmous et le bio en Israël: Comment Un Plat National Devient Cosmopolite
Le houmous est un mets du Moyen-Orient de consommation courante en Israël. Depuis plusieurs dizaines d'années, les Israéliens se le sont approprié et en ont fait un symbole de leur culture et un plat national. Il représente l'enracinement, le terroir, la simplicité et, surtout, le fait même d'être Israélien : l'» israélité ». Le houmous bio, une variante plus récente, naît de la rencontre entre des pratiques locales et des pratiques transnational…
Citizen-consumer revisited: The cultural meanings of organic food consumption in Israel
Organic food consumption is associated with “citizen-consumer” practice, which is an act of promoting different aspects of social and ecological responsibility and the integration of ethical considerations in daily practices such as eating. This article analyzes aspects of organic food consumption in Israel and the symbolic meanings given to it by its consumers. The study shows how practices attributed to ethical eating culture are used in identi…
Gastro-emotivism: How MasterChef Israel produces therapeutic collective belongings
Although there is burgeoning research on the impact of therapeutic culture in the construction of the individual Self, the ways in which emotional discourse and therapeutic style shape the collective Self have been overlooked. Focusing on the popular reality-television cooking show MasterChef Israel, this article explores the emergence of gastro-emotivism – an interlacing of food with emotions and therapy and a materialization of emotions in the …
Eating (with) the Other
This article aims to describe and theorize the role of food television in cultivating popular understandings of the relationship between food and race. Although there is burgeoning research on representations of food and identity, scholars have devoted much less attention to representations of race in food-related television programming. This article highlights the necessity of doing so through a comparative examination of shows that aim to expos…
Soil, territory, land: The spatial politics of settler organic farming in the West Bank, Israel/Palestine
In settler colonial settings, agriculture is a means of reclaiming territorial sovereignty and indigenous identity. Turning attention to the Jewish settlers in the West Bank and their multiple uses and abuses of organic farming, this article explores epistemic and political spatial operations on the colonial frontier. Applying a relational conceptualization of three spatial modalities-soil, territory, and land-we explore the ways in which these m…
Agon and Apron: Hybridizing gender by “sportifying” cooking in MasterChef USA
Competition is fundamental to American life, and sport is the cultural institution most closely linked to organized competition in the U.S. Historically, sport has been a male preserve. At the same time, the structures, practices, and iconography of sports have infiltrated a variety of social fields and institutions less obviously dominated by men—a process known as “sportification.” Reality programing is one such field. In this paper, we analyze…
The rise and demise of Ashkenazi cuisine in Israel/Palestine: The marginalization of the foodways of a hegemonic ethnicity
Food plays a central role in the construction of national and ethnic identities. This article examines the marginalization of Ashkenazi (Jews of European descent) cuisine in Israel/Palestine, despite the dominance and hegemonic status of Ashkenazi identity in Israeli society. By examining the foodways of a ‘hegemonic ethnicity’, we expand upon previous research on ethnic identities in migrant communities. By analyzing the culinary processes of ad…
On the Contesting Conceptualisation of the Human Body: Between 'Homo-Microbis' and 'Homo-Algorithmicus
Microbiome science has highlighted human and microbial interdependency, offering a radical epistemic shift from the individualistic view of the human body and self. Research has accordingly offered to see humans as 'homo-microbis' - complex biomolecular networks composed of humans and their associated microbes. While social scientists have begun to address microbiome science, the proliferation and commodification of the homo-microbial episteme ha…
Commodifying the microbial self: Microbiome-based personalization and the quest for symbiotic singularity
Research on the human microbiome has highlighted human-microbe interdependence, thus heralding a fundamental epistemic shift from a modernistic human individuality towards homo-microbial symbioticism. This shift is largely afforded by machine-learning algorithms that have also led to the popularization and commodification of this new episteme. Startup companies have accordingly begun developing microbiome-based AI-powered products, offering consu…
Culinary versatility and the "mufletization" of Israeli Mimouna rituals
Food rituals are crucial for negotiating cultural identity and social relations, but their role in reflecting and shaping social change remains underexplored. This article addresses this gap by examining the Mimouna, a Moroccan Jewish holiday, as a case study. Theoretical discussions on rituals typically contrast interpretive-contextual approaches, focusing on meanings derived from changing contexts, with structural-ontological approaches emphasi…
Dual-Use Politics: Military Agri-Tech and the Fight Against the Red Palm Weevil in Israel/Palestine
This article examines the anthropology of dual-use by analyzing how military technologies are repurposed for environmental management in date plantations in Israel/Palestine and the Middle East. By foregrounding the Red Palm Weevil as a paradigmatic Anthropocene pest revealing multispecies entanglements shaped by dynamics in the region, we show how Israeli military intelligence professionals, Israeli farmers, and Palestinian farmers mobilise cybe…
Baladi politics: The social life of an untranslatable agro-culinary category in Israel/Palestine
In Israel/Palestine, baladi , derived from the Arabic balad "Image missing" , is an agro-culinary category that operates as both a marker of authenticity and a site of political negotiation. This paper explores baladi as a borderline concept, simultaneously defining and destabilizing cultural and territorial boundaries. Palestinian uses of baladi often articulate indigeneity, environmental decolonization, revivalism, and gastro-political resistan…
Culinary Culture and Tourism (10 works) · Sociology (10 works) · Political science (8 works) · Anthropology (6 works) · Law (6 works) · Politics (6 works) · Art (5 works) · Gender Studies (5 works) · Jewish and Middle Eastern Studies (5 works) · Social science (5 works)