Foods Of Israel
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Food Of Israel
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Author : Sherry Ansky
language : en
Publisher: Tuttle Publishing
Release Date : 2012-04-02
Food Of Israel written by Sherry Ansky and has been published by Tuttle Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-04-02 with Cooking categories.
Nowhere is the Israeli passion for life more pronounced than around their food tables at home and in their restaurants The storied land of Israel is best known as the cradle of three great world religions: Judaism, Christianity and Islam. Since ancient times, the rich interplay of cultures in this region has fostered one of the world's most diverse and fascinating cuisines. Now you can take part in enjoying diverse and delicious Israeli food in the comfort of your own home. This Israeli cookbook blends the flavors of middle eastern food with those of traditional kosher cuisine. The result is a medley of tantalizing flavors and colors. This Israeli cooking book features 75 recipes of some of the tastiest offerings that the region has to offer. Arab and Bedouin tribesmen, orthodox Christian groups and Jewish settlers from all corners of the globe have thrived here on an agricultural bounty of grains, fish, meats, citrus, milk and cheese, olives, figs, dates, grapes and pomegranates. Each group has contributed flavors and delicacies to the creation of present-day Israeli cuisine. From the Yemenite Jews come aromatic breads and spicy Zhoug sauces; from the Arabs, freshly ground Hummus and pomegranate salads. Gefilte Fish is a favorite of Ashkenazi Jews while Sephardic Jews savor the garlicky, peppery Hraymi fish. Enjoy the tantalizing flavors of Israel from such classics as Falafel in piping hot Pita, Chicken Soup with Matzo Dumplings, succulent Kebabs and hearty Jerusalem Chamin. As well as presenting a wide range of recipes, The Food of Israel introduces the reader to the fascinating culinary traditions of the land. Striking color photography and detailed information on cooking techniques make this book the ideal culinary guide to the land of milk and honey. Recipes include: Babbaghanouj Jerusalem Kugel Stuffed Vine Leaves Roast Chicken with Onions and Sumach on Pita Bread Goose Liver Confit Lamb Kebabs Mutabek (Sweet Sheep Cheese Pastry)
Foods Of Israel
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Author : Barbara Sheen
language : en
Publisher: Greenhaven Publishing LLC
Release Date : 2011-08-19
Foods Of Israel written by Barbara Sheen and has been published by Greenhaven Publishing LLC this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-08-19 with Juvenile Nonfiction categories.
Israeli children are less likely to have peanut allergies, partially because they are eating Bamba, which is a popular Israeli peanut snack. Serve your readers with a delectable blend of geography, history, health, daily life, celebrations, and customs of Israel. While executing authentic kid-friendly recipes, readers will learn about Israel by way of its foods, cooking traditions, customs, eating habits, and food sources. Readers will become well acquainted with the land of milk and honey.
Food Cultures Of Israel
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Author : Michael Ashkenazi
language : en
Publisher: Bloomsbury Publishing USA
Release Date : 2020-11-10
Food Cultures Of Israel written by Michael Ashkenazi and has been published by Bloomsbury Publishing USA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-11-10 with Cooking categories.
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.
Popular Food From Israel
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Author : Ruth Sirkis
language : en
Publisher: Sirkis
Release Date : 2004
Popular Food From Israel written by Ruth Sirkis and has been published by Sirkis this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Cooking categories.
Popular Food from Israel is a functional guide that can be used while visiting Israel, as it presents and explains the various streets and small restaurants that the country has to offer. It also makes for a delightful souvenir, which provides the master chef to amateur cook, the ability to reproduce tasty Israeli dishes in the privacy of one's home. Each dish in Popular Food from Israel is presented in descriptive full color photos, in addition to several pictures of popular Israeli tour sights. . For the past 30 years various editions of Popular Food from Israel was sold continuously in the souvenir bookshops of Israel's Airports and Seaports, major hotels and tourist areas. This popular cook book is also available in 5 other Languages: English, French, German, Russian and Japanese. Due to its compact size, and modest cost, Popular Food from Israel is used as a treasured gift by many Israelies, individuals as well as companies and organizations. In the past it was used for fund raising purposes. Popular Food from Israel was written in Los Angeles, while the author's husband served as an Israeli Diplomat. Sirkis was frequently asked how to prepare Israeli dishes in LA by her peers and this book does just that, instructing the reader how to produce Israeli delicacies in the privacy of their own home.
Food And Power
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Author : Nir Avieli
language : en
Publisher: Univ of California Press
Release Date : 2018
Food And Power written by Nir Avieli and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018 with Social Science categories.
Drawing on ethnography conducted in Israel since the late 1990s, Food and Power considers how power is produced, reproduced, negotiated, and subverted in the contemporary Israeli culinary sphere. Nir Avieli explores issues such as the definition of Israeli cuisine, the ownership of hummus, the privatization of communal Kibbutz dining rooms, and food at a military prison for Palestinian detainees to show how cooking and eating create ambivalence concerning questions of strength and weakness and how power and victimization are mixed into a sense of self-justification that maintains internal cohesion among Israeli Jews.
Eating In Israel
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Author : Claudia Prieto Piastro
language : en
Publisher: Springer Nature
Release Date : 2021-12-14
Eating In Israel written by Claudia Prieto Piastro and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-12-14 with Social Science categories.
This book explores the relationship between the food culture of Israel and the creation of its national identity. It is an effort to research what the mundane, everyday behaviours such as cooking and feeding ourselves and others, can tell us about the places we were born and the cultural practices of a nation. With the aim of developing a better understanding of the many facets of Israeli nationalism, this ethnographic work interrogates how ordinary Israelis, in particular women, use food in their everyday life to construct, perform and resist national narratives. It explores how Israeli national identity is experienced through its food culture, and how social and political transformations are reflected in the consumption patterns of Israeli society. The book highlights understudied themes in anthropology, food studies and gender studies, and focuses on three key themes: food and national identity construction, the role of women as feeders of the nation, and everyday nationhood. It is a relevant work for researchers and students interested in the study of food, gender, nationalism and the Middle East; as well as for food writers and bloggers alike.
Falafel Nation
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Author : Yael Raviv
language : en
Publisher: U of Nebraska Press
Release Date : 2015-11
Falafel Nation written by Yael Raviv and has been published by U of Nebraska Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-11 with Cooking categories.
When people discuss food in Israel, their debates ask politically charged questions: Who has the right to falafel? Whose hummus is better? But Yael Raviv’s Falafel Nation moves beyond the simply territorial to divulge the role food plays in the Jewish nation. She ponders the power struggles, moral dilemmas, and religious and ideological affiliations of the different ethnic groups that make up the “Jewish State” and how they relate to the gastronomy of the region. How do we interpret the recent upsurge in the Israeli culinary scene—the transition from ideological asceticism to the current deluge of fine restaurants, gourmet stores, and related publications and media? Focusing on the period between the 1905 immigration wave and the Six-Day War in 1967, Raviv explores foodways from the field, factory, market, and kitchen to the table. She incorporates the role of women, ethnic groups, and different generations into the story of Zionism and offers new assertions from a secular-foodie perspective on the relationship between Jewish religion and Jewish nationalism. A study of the changes in food practices and in attitudes toward food and cooking, Falafel Nation explains how the change in the relationship between Israelis and their food mirrors the search for a definition of modern Jewish nationalism.
Beyond Hummus And Falafel
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Author : Liora Gvion
language : en
Publisher: Univ of California Press
Release Date : 2012-10-22
Beyond Hummus And Falafel written by Liora Gvion and has been published by Univ of California Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-10-22 with Cooking categories.
Originally published in Hebrew as: Be-govah ha-beoten: ha-hebeotim ha-ohevratiyim oveha-poliotiyim shel ha-miotbaoh ha-Arvi be-Yiasrael.
Israeli Soul
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Author : Michael Solomonov
language : en
Publisher: Houghton Mifflin Harcourt
Release Date : 2018-10-16
Israeli Soul written by Michael Solomonov and has been published by Houghton Mifflin Harcourt this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-16 with Cooking categories.
The authors of the James Beard Award-winning Zahav “mine the melting pot of Israel for the 70-year-old country’s classic meals” (Publishers Weekly, starred review). Co-owners of Philadelphia’s acclaimed Zahav restaurant, Michael Solomonov and Steven Cook go straight to the food of the people—the great dishes that are the soul of Israeli cuisine. Usually served from tiny eateries, hole-in-the-wall restaurants, or market stalls, these specialties have passed from father to son or mother to daughter for generations. To find the best versions, the authors scoured bustling cities like Tel Aviv, Jerusalem, and Haifa, and sleepy towns on mountaintops. They visited bakeries, juice carts, beaches, even weddings. Their finds include meals in the hand like falafel and pita; juicy, grilled and roasted spice-rubbed meats; stuffed vegetables; a wealth of chopped vegetable salads; a five-minute fluffy hummus with more than two dozen toppings; pastries, ice creams, and shakes. Solomonov has perfected and adapted every recipe for the home kitchen. Each chapter weaves history with contemporary portrayals of the food. Striking photographs capture all its flavor and vitality, while step-by-step how-tos and closeups of finished dishes make everything simple and accessible. Praise for Zahav “Solomonov’s food is the genuine cooking that you find all over Israel . . . cooking that bursts with freshly ground spices and complex flavors, from char-edged kebabs to tahini-rich sauces, chewy grains, fresh herbs and rainbows of vegetable salatim, or small cold salads that are the vivid starting point of every meal.”—The New York Times “The pervasive feeling is one of warmth and commensality and celebration, family-style platters rather than perfect platings, a paean to off-the-cuff pleasures and raucous gatherings.”—Eater
Food In Israel
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Author : Nancy Loewen
language : en
Publisher: Vero Beach, FL : Rourke Publications
Release Date : 1991
Food In Israel written by Nancy Loewen and has been published by Vero Beach, FL : Rourke Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with Juvenile Nonfiction categories.
An introduction to Israel, its festivals, food customs, and cooking--derived from many cultures as Israel is a nation of immigrants.