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Paulette Kershenovich Schuster

Paulette Kershenovich Schuster
AMILAT

Doctor of Psychology

About

13
Publications
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Citations
Introduction
Currently, I am working on two projects, both food related and located in Israel. All my research projects are based on qualitative research methods such as participant observation, interviews, content and narrative analysis.

Publications

Publications (13)
Book
https://www.tplondon.com/product/modelando/ El término transnacionalismo se desarrolló en la década de los 1990 cuando los investigadores académicos respondieron al crecimiento migratorio global y definieron las formas en que los migrantes organizaban sus vidas en sus lugares de origen y destino. Basándose en el trabajo pionero de Nina Glick-Schil...
Chapter
This book examines the history, archaeology, and anthropology of Mexican taste. Contributors analyze how the contemporary identity of Mexican food has been created and formed through concepts of taste, and how this national identity is adapted and moulded through change and migration. Drawing on case studies with a focus on Mexico, but also includi...
Chapter
Full-text available
This book examines the history, archaeology, and anthropology of Mexican taste. Contributors analyze how the contemporary identity of Mexican food has been created and formed through concepts of taste, and how this national identity is adapted and moulded through change and migration. Drawing on case studies with a focus on Mexico, but also includi...
Chapter
Full-text available
Toasted Chapulines (grasshoppers) are an important food source in Oaxaca, Mexico. After an introduction to the culinary production of chapulines, we explore their meaning and taste for four distinct groups: (1) rural Oaxacans; (2) city dwellers; (3) restaurateurs/foodies; and (4) tourists. We argue that chapulines taste differently in relation to t...
Article
Falafel and shwarma are two iconic national Israeli dishes, which are also widely recognized and loved in Mexico. The main objective of this article is to compare three different groups: Jewish Mexicans in Israel, Israelis in Mexico and Jewish Mexicans who remained in Mexico and how they perceive Israeli food in Mexico and in Israel. In addition to...
Article
This article deals with the identity construction of Latin American immigrants in Israel through their food practices. Food is a basic symbolic element connecting cultural perceptions and experiences. For immigrants, food is also an important element in the maintenance of personal ties with their home countries and a cohesive factor in the construc...
Article
Comida é mais do que apenas sustância. Hábitos culinários são a expressão da história e cultura de uma comunidade e o acúmulo e a expressão das influências ambientais, experiências, convenções, crenças, aspirações e comportamento. Comida é um elemento duradouro de memória individual e coletiva. A comida também define um país e ajuda a construir mem...
Article
Full-text available
Food is the cultural expression of society food as a marker of class, ethnic, and religious identity. What happens when the location changes? Does food continue to play such an important role or do other cultural nodes take over? Do layers of traditions, adaptation and cultural blends emerge? This seems to be the case with third and fourth generati...

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Projects

Project (1)
Project
The Food and Agriculture Organization is encouraging people to return to traditional foods, some of which many have abandoned because they have been stigmatized by the spread of Western dietary tastes, foods, and norms. This project looks at what the FAO-recommended change would actually mean: who would produce, what factors would affect production, the downstream effects in the household and the local economy, the connections to increasing mobility. This project asks, can the development of niche traditional diet become a pathway to economic success for rural communities? Understanding how the use of traditional foods can promote healthy eating as well as economic growth for socioeconomically disadvantaged rural communities is critical to the development of sustainable food programs and fostering food security for at-risk populations throughout our country and world.