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.

Provides the reader with an overview of food as one aspect of Israeli culture

Serves as a sample case of food culture analysis

Discusses the food not only of the Jewish majority groups but also that of non-Jewish and Jewish minority groups and their mutual influences

Notes the influences of two central institutions in Israeli society: conscript service in the army and collective food practices

Provides readers with an understanding of the problems and benefits of Israeli food and how they are dealt with officially, technically, and unofficially

Illustrates the discussion with local recipes