Food Cultures of Israel
eBook - ePub

Food Cultures of Israel

Recipes, Customs, and Issues

  1. 272 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Food Cultures of Israel

Recipes, Customs, and Issues

Book details
Table of contents
Citations

About This Book

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.

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Yes, you can access Food Cultures of Israel by Michael Ashkenazi in PDF and/or ePUB format, as well as other popular books in Art & Culinary Arts. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Greenwood
Year
2020
ISBN
9798216085751
Edition
1
Topic
Art
Subtopic
Culinary Arts

Table of contents

  1. Cover
  2. Series Page
  3. Title Page
  4. Copyright
  5. Contents
  6. Series Foreword
  7. Preface
  8. Acknowledgments
  9. Introduction
  10. Chronology
  11. Chapter One: Food History
  12. Chapter Two: Influential Ingredients
  13. Chapter Three: Appetizers and Side Dishes
  14. Chapter Four: Main Dishes
  15. Chapter Five: Desserts
  16. Chapter Six: Beverages
  17. Chapter Seven: Holidays and Special Occasions
  18. Chapter Eight: Street Food and Snacks
  19. Chapter Nine: Dining Out
  20. Chapter Ten: Food Issues and Dietary Concerns
  21. Glossary
  22. Selected Bibliography
  23. Index