Vegan restaurants in Israel: health, environmentalism and mainstreaming

References

• Aavik, K. 2019. “Estonia: The Rise of Veganism in Post-Socialist Europe.” In Through a Vegan Lens, edited by L. Wright, 146–164. Reno and Las Vegas: University of Nevada Press.
   Google Scholar
• Alloun, E. 2018. “That’s the Beauty of It, It’s Very Simple!” Settler Colonial Studies 8 (4): 559–574. doi:10.1080/2201473X.2017.1414138.
   Web of Science ®Google Scholar
• Alloun, E. 2020. “Veganwashing Israel’s Dirty Laundry?” Journal of Intercultural Studies 41 (1): 24–41. doi:10.1080/07256868.2019.1617254.
   Web of Science ®Google Scholar
• Anusas, M., and T. Ingold. 2013. “Designing Environmental Relations: From Opacity to Textility.” Design Issues 29 (4): 58–69. doi:10.1162/DESI_a_00230.
   Web of Science ®Google Scholar
• Avieli, N., and F. Markowitz. 2018. “Slavery Food, Soul Food, Salvation Food.” African and Black Diaspora: An International Journal 11 (2): 205–220. doi:10.1080/17528631.2017.1394612.
   Google Scholar
• Avieli, N. 2014. “Vegetarian Ethics and Politics in Late-Socialist Vietnam.” In Ethical Eating in the Postsocialist and Socialist World, edited by Y. Jung, J. A. Klein, and M. L. Caldwell, 144–166. Berkeley, CA: University of California Press.
   Google Scholar
• Beardsworth, A., and T. Keil. 1997. Sociology on the Menu. London: Routledge.
   Google Scholar
• Belasco, W. 2007. Appetite for Change. Ithaca: Cornell University Press.
   Google Scholar
• Belasco, W. 2005. “Food and the Counterculture.” In The Cultural Politics of Food and Eating, edited by J. Watson and M. Caldwell, 144–166. Berkeley, CA: University of California Press.
   Google Scholar
• Berger, S. 2018. “Why Israel is the World’s Vegan Capital.” Forward, June 26. https://forward.com/scribe/403637/why-israel-is-the-worlds-vegan-capital/
   Google Scholar
• Bourdieu, P., and L. J. D. Wacquant. 1992. An Invitation to Reflexive Sociology. Chicago: University of Chicago Press.
   Google Scholar
• Bourdieu, P. 1984. Distinction: A Social Critique of the Judgement of Taste. Cambridge, MA: Harvard University Press.
   Google Scholar
• Bourdieu, P. 1986. “The Forms of Capital.” In Handbook of Theory and Research for the Sociology of Education, edited by J. Richardson, 241–258. New York: Greenwood Press.
   Google Scholar
• Boyle, J. 2011. “Becoming Vegetarians.” Food and Foodways 19: 314–333. doi:10.1080/07409710.2011.630620.
   Google Scholar
• Cherry, E. 2006. “Veganism as a Cultural Movement.” Social Movement Studies 5 (20): 155–170. doi:10.1080/14742830600807543.
   Google Scholar
• Cherry, E. 2015. “I was a Teenage Vegan.” Sociological Inquiry 85 (1): 55–74. doi:10.1111/soin.12061.
   Web of Science ®Google Scholar
• Cox, J. 2017. “The Source of a Movement.” Ethnic and Racial Studies 40 (11): 1847–1854. doi:10.1080/01419870.2017.1334935.
   Web of Science ®Google Scholar
• Cresswell, T. 2014. “Mobilities III: Moving On.” Progress in Human Geography 38 (5): 712–721. doi:10.1177/0309132514530316.
   Web of Science ®Google Scholar
• DaSilva, G., J. Hecquet, and K. King. 2019. “Exploring Veganism through Serious Leisure and Liquid Modernity.” Annals of Leisure Research. doi:10.1080/11745398.2018.1561308.
   PubMed Web of Science ®Google Scholar
• Dyett, P., J. Sabate, E. Haddad, S. Rajaram, and D. Shaclik. 2013. “Vegan Lifestyle Behaviours.” Appetite 67: 119–124. doi:10.1016/j.appet.2013.03.015.
   PubMed Web of Science ®Google Scholar
• Elzerman, J., M. Boekel, and P. Luning. 2013. “Exploring Meat Substitutes.” British Food Journal 115 (5): 700–710. doi:10.1108/00070701311331490.
   Web of Science ®Google Scholar
• Fuentes, C., and M. Fuentes. 2017. “Making a Market for Alternatives.” Journal of Marketing Management 33 (7–8): 529–555. doi:10.1080/0267257X.2017.1328456.
   Web of Science ®Google Scholar
• Greenbaum, J. 2012. “Veganism, Identity and the Quest for Authenticity.” Food, Culture & Society 15 (1): 129–144. doi:10.2752/175174412X13190510222101.
   Web of Science ®Google Scholar
• Grosglik, R. 2017. Organic Food in Israel. Tel Aviv: Resling. ( Hebrew).
   Google Scholar
• Gvion, L. 1990. “Why do Vegetarian Restaurants serve Hamburgers: Toward an understanding of a cuisine.“ Semiotica, 80 (1/2): 61–79.
   Web of Science ®Google Scholar
• Gvion, L. 2020. ”Generation V: Millennial Vegans in Israel.” Journal of Contemporary Ethnography, 49 (5): 564–586.
   Web of Science ®Google Scholar
• Haenfler, R., B. Johnson, and E. Jones. 2012. “Lifestyle Movements.” Social Movement Studies 11 (1): 1–20. doi:10.1080/14742837.2012.640535.
   Web of Science ®Google Scholar
• Hoek, A. C., J. E. Elzerman, R. Hageman, F. J. Kok, P. A. Luning, and C. D. Graaf. 2013. “Are Meat Substitutes Liked Better Over Time?” Food Quality and Preference 28 (1): 253–263. doi:10.1016/j.foodqual.2012.07.002.
   Web of Science ®Google Scholar
• Hoffman, S. R., S. F. Stallings, R. C. Bessinger, and G. T. Brooks. 2013. “Differences between Health and Ethical Vegetarians.” Appetite 65: 139–144. doi:10.1016/j.appet.2013.02.009.
   PubMed Web of Science ®Google Scholar
• Joy, M. 2010. Why We Love Dogs, Eat Pigs and Wear Cows: An Introduction to Carnism. San Francisco: Conari Press.
   Google Scholar
• Klein Leichman, A. 2020. “Why Israelis are Leading the Vegan Revolution.” Israel21c, October 22. https://www.israel21c.org/why-israelis-are-leading-the-vegan-revolution/
   Google Scholar
• Klein, J. 2017. “Buddhist Vegetarian Restaurants and the Changing Meaning of Meat in Urban China.” Ethnos 82 (2): 252–276. doi:10.1080/00141844.2015.1084016.
   Web of Science ®Google Scholar
• Knowles, C. 2012. “Nigerian London and British Hong Kong: Rethinking Migration, Ethnicity and Urban Space through Journeys.” Identities 19 (4): 510–519. doi:10.1080/1070289X.2012.710547.
   Web of Science ®Google Scholar
• Lefebvre, H. 1991. The Production of Space. Translated by D. Nicholson-Smith. Malden, MA: Blackwell.
   Google Scholar
• Loyer, J., and C. Knight. 2018. “Selling the ‘Inca Superfood.’” Food, Culture & Society 21 (4): 449–467. doi:10.1080/15528014.2018.1480645.
   Web of Science ®Google Scholar
• Lund, T. B., D. E. F. McKeegan, C. Cribbin, and P. Sandøe. 2016. “Animal Ethics Profiling of Vegetarians, Vegans and Meat-Eaters.” Anthrozoös 29 (1): 89–106. doi:10.1080/08927936.2015.1083192.
   Web of Science ®Google Scholar
• Marte, L. 2011. “Afro-Diasporic Seasonings.” Food, Culture & Society 14 (2): 181–204. doi:10.2752/175174411X12893984828719.
   Web of Science ®Google Scholar
• Melucci, A. 1989. Nomads of the Present. Philadelphia: Temple University Press.
   Google Scholar
• Miller, L. 2017. Building Nature’s Market. Chicago: University of Chicago Press.
   Google Scholar
• Morris, C., and J. Kirwan. 2012. “Vegetarians: Uninvited, Uncomfortable or Special Guests at the Table of the Alternative Food Economy.” In Taking Food Public: Redefining Foodways in a Changing World, edited by P. Williams-Forson and C. Counihan, 452–560. New York: Routledge.
   Google Scholar
• Ostrom, M. R. 2009. “Community-Supported Agriculture as an Agent of Change.” In Remaking the North American Food System, edited by C. C. Hinrichs and T. A. Lyson, 99–120. Lincoln, NE: University of Nebraska Press.
   Google Scholar
• Phull, J. 2017. “How Tel Aviv Became the Vegan Capital of the World.” The Independent. https://www.independent.co.uk/travel/middle-east/vegan-food-tel-aviv-best-restaurantsisrael-vegetarian-friendly-port-capital-meshek-barzilay-orna-a8036081.html
   Google Scholar
• Quinn, E., and B. Westwood, eds. 2018. Thinking Veganism in Literature and Culture: Towards a Vegan Theory. Palgrave Macmillan e-book.
   Google Scholar
• Rothgerber, H. 2015. “Underlying Differences between Conscientious Omnivores and Vegetarians in the Evaluation of Meat and Animals.” Appetite 87: 251–258. doi:10.1016/j.appet.2014.12.206.
   PubMed Web of Science ®Google Scholar
• Schösler, H., J. Boer, and J. Boersema. 2012. “Can We Cut Out the Meat of the Dish?” Appetite 58 (1): 39–47. doi:10.1016/j.appet.2011.09.009.
   PubMed Web of Science ®Google Scholar
• Scott, M. 2017. “‘Hipster Capitalism’ in the Age of Austerity?” Cultural Sociology 11 (1): 60–76. doi:10.1177/1749975516681226.
   Web of Science ®Google Scholar
• Shprintzen, A. 2012. “Looks Like Meat, Smells Like Meat, Tastes Like Meat.” Food, Culture & Society 15 (1): 113–128. doi:10.2752/175174412XI3190510222066.
   Web of Science ®Google Scholar
• Sikka, T. 2019. “The Contradictions of Superfood Consumerism in a Postfeminist, Neoliberal World.” Food, Culture & Society 22 (3): 354–375. doi:10.1080/15528014.2019.1580534.
   Web of Science ®Google Scholar
• Smeijder, P., and H. deMolder. 2009. “Normalizing Ideological Food Choices and Eating Practices.” Appetite 52: 621–630. doi:10.1016/j.appet.2009.02.012.
   PubMed Web of Science ®Google Scholar
• Twine, R. 2018. “Materially Constructing a Sustainable Food Transition.” Sociology 52 (1): 166–181. doi:10.1177/0038038517726647.
   Google Scholar
• Ulusoy, E. 2015. “I Think, Therefore I Am Vegan.” In Proceedings of the 40th Annual Macromarketing Conference, edited by C. Shultz, R. Benton, and O. Kravets, 420–424. Chicago: Macromarketing Society.
   Google Scholar
• Veron, O. 2016. “From Seitan Bourguignon to Tofu Blanquette.” In Critical Perspectives on Veganism, edited by J. Castricano and R. Simonsen, 287–305. London: Palgrave Macmillan.
   Google Scholar
• Wansink, B., S. Sonka, P. Goldsmith, J. Chiriboga, and N. Eren. 2005. “Increasing the Acceptance of Soy-Based Foods.” Journal of International Food and Agribusiness Marketing 17 (1): 35–55. doi:10.1300/J047v17n01_03.
   Google Scholar
• Weiss, E. 2016. “There are No Chickens in Suicide Vests.” Journal of the Royal Anthropological Institute 22: 688–706. doi:10.1111/1467-9655.12453.
   Web of Science ®Google Scholar
• Westwood, B. 2018. “On Refusal.” In Thinking Veganism in Literature and Culture, edited by E. Quinn and B. Westwood. Palgrave Macmillan e-book.
   Google Scholar
• Winzeler, R. L. 2012. Anthropology and Religion. Lanham, MD: AltaMira Press.
   Google Scholar