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THE GLOBAL KITCHEN: FOOD CULTURES OF ISRAEL

Middle Eastern History

History

Gt Product Group

Binding Format

Marketing Imprint Name

B2B GT

CL Carton Count

Imprint Name

B2B & B2C

<P>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 21st century Israeli food culture, based on various cultural influences, such as the lengthy food history that can be traced to prehistory, including data from the Bible, Koran, and archaeological evidence, and contemporary food practices that have emerged from ethnic group influences. Modern Israeli food practices are the result of the sway of European, Middle Eastern, and other cultures, creating a cuisine marked by its blends. Including main topics accompanied by recipes, the book serves as an introduction to daily life as well as the evolution of food practices in a relatively new country.</P>

Food Cultures of Israel

COLSR

Duration

Duration Unit Of Measure

Transaction Type

Front Cover.
Half Title Page.
Other Frontmatter.
Title Page.
Copyright Page.
Contents.
Series Foreword.
Preface.
Acknowledgments.
Introduction.
Chronology.
1: Food History.
2: Influential Ingredients.
3: Appetizers and Side Dishes.
4: Main Dishes.
5: Desserts.
6: Beverages.
7: Holidays and Special Occasions.
8: Street Food and Snacks.
9: Dining Out.
10: Food Issues and Dietary Concerns.
Glossary.
Selected Bibliography.
Index.
About the Author.

Food Cultures of Israel.css-1p8rvzy{position:absolute;padding-left:8px;}

Food Cultures of Israel