Food cultures of Israel : recipes, customs, and issues
Author(s)
Bibliographic Information
Food cultures of Israel : recipes, customs, and issues
(The global kitchen)
Greenwood, c2021
- : hardback
Available at 2 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
Chronology: p. [xli]-xlii
Glossary: p. [203]-206
Includes bibliographical references (p. [207]-210) and index
Description and Table of Contents
Description
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.
Table 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
by "Nielsen BookData"