About
Senior Lecturer, Department of Sociology and Anthropology
Programme Head, Department of Sociology and Anthropology
Member, The Goldman Sonnenfeldt School of Sustainability and Climate Change
My primary fields of research are the anthropology and sociology of food, nutrition, and agriculture. I have also dealt with various aspects of the globalization of food. My doctoral research, which continued throughout my postdocs as well, examined the social aspects of organic food in Israel. This research enabled me to ask questions about the relationship between food and identity, capitalism, and the relationship between society and the environment. I also dealt with the relationships between consumption, ethics, social movements, and attitudes toward the environment. My interest in the complex interplay between food and society led me ? in additional research projects and various collaborations ? to also look at issues related to political culture, material culture, authenticity, race, gender, class, and nationalism.
In the last two years I have been involved in a new, innovative project ? an ethnography of the microbiome, or the relationship between humans and microbes. I am presently working with a colleague at Haifa University on a joint research project examining the relationship between the science of the microbiome (what lives in our intestines), nutrition and algorithmic culture (AI)
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Publications
Grosglik, R. (2021). Globalizing organic: Nationalism, neoliberalism, and
alternative food in Israel. State University of New York Press
Grosglik, R., Handel, A., & Monterescu, D. (2026). Baladi politics: the social life of an untranslatable agro-culinary category in Israel/Palestine. Agriculture and Human Values, 43(1), 27
Grosglik, R., & Kotliar, D. M. (2024). Commodifying the microbial self: microbiome-based personalization and the quest for symbiotic singularity. Humanities and Social Sciences Communications, 11(1), 1691.
Kotliar, D. M., & Grosglik, R. (2023). On the contesting conceptualisation of the human body: between ?Homo-Microbis? and ?Homo-Algorithmicus?. Body & Society, 29(3), 81-108
Grosglik, R., & Avieli, N. (2025). The rise and demise of Ashkenazi cuisine in Israel/Palestine: The marginalization of the foodways of a hegemonic ethnicity. History and Anthropology, 36(1), 122-142
Grosglik, R., & Levy, A. (2025). Culinary versatility and the ?mufletization? of Israeli Mimouna rituals. Food and Foodways, 33(1), 1-27
Grindstaff, L., & Grosglik, R. (2022). Agon and Apron: hybridizing gender by ?sportifying? cooking in MasterChef USA. American Journal of Cultural Sociology, 10(4), 620-656
Grosglik, R., Handel, A., & Monterescu, D. (2021). Soil, territory, land: The spatial politics of settler organic farming in the West Bank, Israel/Palestine. Environment and Planning D: Society and Space, 39(5), 906-924
Rozanis, M., Grosglik, R., & Avieli, N. (2024). Between gaze and taste: Senses, imaginaries, and the sustainability of culinary heritage in Greek tourist-
oriented tavernes. Tourism Management Perspectives, 53, 101288
Grosglik, R., & Lerner, J. (2021). Gastro-emotivism: How MasterChef Israel produces therapeutic collective belongings. European Journal of Cultural
Studies, 24(5), 1053-1070
Alkon, A. H., & Grosglik, R. (2021). Eating (with) the other: Race in American food television. Gastronomica: The Journal for Food Studies, 21(2), 1-13
Grosglik, R., & Ram, U. (2013). Authentic, speedy and hybrid: Representations of Chinese food and cultural globalization in Israel. Food, Culture & Society, 16(2), 223-243
