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"Cooking, Israeli."
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Falastin : a cookbook
Travelling through Bethlehem, East Jerusalem, Nablus, Haifa, Akka, Nazareth, Galilee and the West Bank, Sami and Tara invite you to experience and enjoy unparalleled access to Sami's homeland. As each region has its own distinct identity and tale to tell, there are endless new flavour combinations to discover. So get ready to laden your table with the most delicious of foods - from abundant salads, soups and wholesome grains to fluffy breads, easy one-pot dishes and perfumed sweet treats - here are simple feasts to be shared and everyday meals to be enjoyed. These are stunning Palestinian-inspired dishes that you will want to cook, eat, fall in love with and make your own.
Book
Falafel Nation
When people discuss food in Israel, their debates ask politically charged questions: Who has the right to falafel? Whose hummus is better? But Yael Raviv'sFalafel Nationmoves beyond the simply territorial to divulge the role food plays in the Jewish nation. She ponders the power struggles, moral dilemmas, and religious and ideological affiliations of the different ethnic groups that make up the \"Jewish State\" and how they relate to the gastronomy of the region. How do we interpret the recent upsurge in the Israeli culinary scene-the transition from ideological asceticism to the current deluge of fine restaurants, gourmet stores, and related publications and media?
Focusing on the period between the 1905 immigration wave and the Six-Day War in 1967, Raviv explores foodways from the field, factory, market, and kitchen to the table. She incorporates the role of women, ethnic groups, and different generations into the story of Zionism and offers new assertions from a secular-foodie perspective on the relationship between Jewish religion and Jewish nationalism. A study of the changes in food practices and in attitudes toward food and cooking,Falafel Nationexplains how the change in the relationship between Israelis and their food mirrors the search for a definition of modern Jewish nationalism.
eBook
Falafel nation : cuisine and the making of national identity in Israel
\"When people discuss food in Israel, their debates ask politically charged questions: Who has the right to falafel? Whose hummus is better? But Yael Raviv's Falafel Nation moves beyond the simply territorial to divulge the role food plays in the Jewish nation. She ponders the power struggles, moral dilemmas, and religious and ideological affiliations of the different ethnic groups that make up the \"Jewish State\" and how they relate to the gastronomy of the region. How do we interpret the recent upsurge in the Israeli culinary scene--the transition from ideological asceticism to the current deluge of fine restaurants, gourmet stores, and related publications and media?Focusing on the period between the 1905 immigration wave and the Six-Day War in 1967, Raviv explores foodways from the field, factory, market, and kitchen to the table. She incorporates the role of women, ethnic groups, and different generations into the story of Zionism and offers new assertions from a secular-foodie perspective on the relationship between Jewish religion and Jewish nationalism. A study of the changes in food practices and in attitudes toward food and cooking, Falafel Nation explains how the change in the relationship between Israelis and their food mirrors the search for a definition of modern Jewish nationalism. \"-- Provided by publisher.
Book
Eating Jerusalem: Politics, Food and Identity
»Vielmehr bietet [der Kommentar] auf höchstem Niveau eine substantielle Auseinandersetzung mit den Hintergründen, den Zusammenhängen, der Theorie und der Praxis des Grundgesetzes. Besseres lässt sich von einem Verfassungskommentar nicht sagen.“ Herbert Günther Staaatsanzeiger für das Land Hessen 2018 (50), 1494–1495 The 4th edition of the first volume of this work provides an update of the commentary on the preamble and articles 1 to 19 in case law and literature. The structure of the book has been retained and its content supplemented by more recent developments, such as the implications of Europeanisation and digitalisation as well as the Corona pandemic. As of the 4th edition, Frauke Brosius-Gersdorf has taken over the editorship of the commentary. Die 4. Auflage bringt zunächst die Kommentierung der Präambel und der Art. 1 bis 19 auf den aktuellen Stand von Judikatur und Literatur. Die grundlegende Struktur des Kommentares wurde beibehalten und um neuere Entwicklungen wie die Implikationen der Europäisierung und Digitalisierung sowie der Corona-Pandemie ergänzt.Die Herausgeberschaft des Kommentares hat ab der 4. Auflage Frauke Brosius-Gersdorf übernommen. Auch im Autorenkreis sind personelle Veränderungen zu verzeichnen: Mit Ausnahme von Frauke Brosius-Gersdorf, Alexander Thiele und Ferdinand Wollenschläger, die bereits an der 3. Auflage mitgewirkt haben, liegen die Kommentierungen in den Händen neuer Autorinnen und Autoren.Der Kommentar erscheint in drei Bänden und wird nur geschlossen abgegeben.Der Grundgesetz-Kommentar ist Bestandteil des Moduls Verfassungsrecht PREMIUM, das bei beck-online.de erhältlich ist.
Journal Article
The Palomar cookbook : modern Israeli cuisine
The Palomar has won fans the world over for its elevated Middle Eastern cooking inspired by the colorful, flavorful cuisines of the region. From Beet Carpaccio with Burnt Goat Cheese and Date Syrup to Pork Belly Tajine with Ras el Hanout and Israeli couscous, these innovative dishes explore delicious ingredients like za'atar, labneh, pomegranate syrup, and tahini in everything from sharable mezze to dessert. Includes a cocktail section with a selection of stand-out concoctions such as Lion's Milk and the Drunken Botanist. Brimming over with photographs, a new way to explore this acclaimed restaurant and its unique take on the vibrant foods of the Middle East.
Book
Le houmous et le bio en Israël : comment un plat national devient cosmopolite
Le houmous est un mets du Moyen-Orient de consommation courante en Israël. Depuis plusieurs dizaines d’années, les Israéliens se le sont approprié et en ont fait un symbole de leur culture et un plat national. Il représente l’enracinement, le terroir, la simplicité et, surtout, le fait même d’être Israélien : l’» israélité ». Le houmous bio, une variante plus récente, naît de la rencontre entre des pratiques locales et des pratiques transnationales de consommation éthique. Ainsi revisité, ce mets devient l’expression d’un cosmopolitisme porteur de statut social. Hummus—a Middle Eastern dish and one of the most common foods in Israel—was appropriated several decades ago as an icon of Israeli culture and nationality. It represents rootedness, earthiness, local simplicity and most of all Israeliness. Organic hummus—a recent version of the dish—represents an encounter of the global and the local in consumption, due to global ethical culinary trends. In this article I analyze how re-branding local food as organic adds a layer of cosmopolitanism, which is status related.
Journal Article
Falafel as a metaphor for Israel Falafel
Avner Levona, an Israeli graphic artist and photographer living in Toronto, created a documentary film about this popular street food, aptly titled, Falafel. Released in late spring, Falafel was screened at the 2003. Atlanta, Toronto and Vancouver Jewish film festivals and is scheduled to be shown in the 2003 Miami Jewish Film Festival in December. [Levona] prefers Israeli to Canadian-made falafel. \"In Israel they give you three falafel balls in a pita and fill it up with salads. Some places have as many as 20. Also popular is the fried potatoes. That's like the cherry on the cake. It's unique to Israel. I really miss that.\" While the culinary offerings and ambience of Israeli falafel shops in Canada may never measure up to their Israeli counterparts, many Israeli immigrants regard these Canadian eateries as homes away from home, according to Levona. \"When Israelis eat falafel [in Toronto], they get to talk Hebrew to each other. They talk about politics and anything that bothers them.
Newspaper Article
La cuisine italienne en Israël. Un désir d’Europe au Moyen-Orient
La cuisine italienne est la cuisine préférée des juifs israéliens, juste après la cuisine mizrahi ou « orientale ». Pour en cerner les significations, cet article expose à grands traits les conditions singulières de son arrivée en Israël, où elle possède des particularités pouvant expliquer la très grande popularité des restaurants italiens : abondance des portions, importance des produits laitiers, bon accueil aux familles. La découverte la plus intrigante concerne toutefois l’affirmation de plusieurs chefs et consommateurs, selon laquelle ce succès tiendrait à des affinités écologiques et sociologiques entre Israël et l’Italie. L’auteur suggère qu’en adoptant cette cuisine, « méditerranéenne » comme eux, les juifs israéliens peuvent s’imaginer faire partie de l’Europe, et ainsi transcender le Moyen-Orient et les relations complexes qu’ils entretiennent avec leurs voisins arabes et palestiniens. Italian food is extremely popular in Israel, second only to the so called Mizrahi (oriental) cuisine. In this paper I explore the meanings attributed by Israeli-Jews to Italian food. I begin by outlining the unique process by which Italian food arrived in Israel. I then argue that Italian food in Israel features a few singular characteristics that make it so popular: the portions are very large, the food is dairy-based and the restaurants are family-friendly. The most intriguing findings, however, concern repeated assertions by cooks and diners that the popularity of this food stems from ecological and sociological affinities between Israel and Italy. I suggest that the preference for Italian food allows Israeli-Jews to imagine themselves as belonging to Europe’s Mediterranean region, thus transcending the Middle East and the complex relations with their Arab/Palestinian neighbors.
Journal Article
Abe
Abe is a 12-year-old boy from Brooklyn who cooks to unite his half Israeli and half Palestinian family, but everything goes wrong.
Streaming Video
Jerusalem on a Plate
The Machneyuda example of forging an identity through food is the latest and freshest among all the instances many have presented here. And yet it is, still, just one of many attempts that seem to make order in a very fractured, multifaceted city like Jerusalem. It works for a few but definitely doesn't give a whole picture. Here, Ottolenghi calls for more nuanced and complex understanding of food, tradition, and identity.
Journal Article