Israeli food culture mimics the story of the country and the tensions in its society. The diversity of its food and how it is used in celebrations and in the everyday is a reflection of the divisions and tensions within. This dissertation has the aim of understanding the relationship between the food culture of Israel and the creation of its national identity. It is an effort to research what the mundane little things, the behaviours and practices of the everyday, such as cooking and feeding ourselves and others tell us about the place we were born and how we think the people of that place should act and live. In order to develop a better understanding of these topics and the many facets of Israeli nationalism this thesis interrogates how ordinary Israelis use food in their everyday life to construct, perform, consume, choose, talk about and negotiate their idea of nationhood. To answer this question, it uses mainly ethnographic methods that help to explore how Israeli national identity is experienced through its food culture and how social transformations are reflected in the consumption patterns of Israeli society. It argues that national identity cannot be imposed by the elites; on the contrary, it is negotiated, accepted or rejected by ordinary people, and reproduced through their daily routines. It pays attention to the role played by women as socializing agents of new comers: children and immigrants, in the private sphere. It also emphasises the power relationships that are revealed through everyday cooking and the differences between domestic and public food consumption. This thesis is an effort to shed light on the way ordinary people negotiate ideas of nationhood and contribute to its construction.