A01=Michael Ashkenazi
Agricultural Technology
Arab Food
Author_Michael Ashkenazi
Category=NHG
Category=WBA
Category=WBN
Children’s Treats
eq_bestseller
eq_food-drink
eq_history
eq_isMigrated=1
eq_nobargain
eq_non-fiction
Ethnic Differences
Food History
Food Issues and Dietary Concerns
Food of Diaspora Jews
Geography and World Cultures: Culture
Halal
Kashrut
Main Dishes
Military Rations
World History: Culture
Product details
- ISBN 9781440866852
- Weight: 567g
- Dimensions: 156 x 235mm
- Publication Date: 10 Nov 2020
- Publisher: Bloomsbury Publishing Plc
- Publication City/Country: US
- Product Form: Hardback
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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.
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.
