In the summer of 2014, we undertook a food research trip across Israel in search of the DNA of ‘Israeli food’. Our trip and subsequent conversations with Israeli and Arab-Palestinian chefs, food writers and academics provided us with additional insights that extended and stretched our research from historical analyses to present-day events and trends. These insights made the relationship between Israeli food culture and national identity and the Arab-Palestinian kitchen and identity very clear indeed. It became obvious to us that the historical dialectical relationship between the local Arab-Palestinian culture and the Jewish-Zionist culture that emerged as part of their encounter in Palestine – which was a relationship based on the changing power relations between the initially hosting and immigrating societies – was still present.