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This volume explores cuisine in Israel, including the country's food culture history, important dishes, current food issues, and more.
The evolution of Israeli food has been dependent on three major variables: the geography and climate of Israel, its ethnic mix and ethnic history (including religious influences, non-Jewish communities, and heavy immigration from around the world), and technical innovation that has enabled Israel to become a leader in agricultural technology.
This book provides a comprehensive picture of Israeli food culture in the twenty-first century, examined on the basis of the various influences that created this particular culture. Such influences include the lengthy food history that can be traced to prehistory, including data from the Bible and Koran and archaeological evidence; as well as contemporary food practices that have emerged as a mix of influences from different ethnic groups. Modern Israeli food practices are the result of the sway of European, Middle Eastern, and other cultures, creating a cuisine that is marked by its blends.
Main topics are accompanied by easy-to-follow recipes. The book serves as an introduction to daily life in Israel as well as the evolution of food practices in a relatively new country.
List of contents
Series Forewordvii
Prefaceix
Acknowledgmentsxiii
Introductionxv
Chronologyxli
Chapter OneFood History1
Chapter TwoInfluential Ingredients27
Chapter ThreeAppetizers and Side Dishes71
Chapter FourMain Dishes85
Chapter FiveDesserts103
Chapter SixBeverages113
Chapter SevenHolidays and Special Occasions125
Chapter EightStreet Food and Snacks157
Chapter NineDining Out171
Chapter TenFood Issues and Dietary Concerns187
Glossary203
Selected Bibliography207
Index211
About the author
Michael Ashkenazi, PhD, is a consultant and retired professor of anthropology. He is coauthor of The World Cookbook: The Greatest Recipes from around the Globe (ABC-CLIO, 2014).
