Scholarly Sources

Raviv, Yael. Falafel Nation: Cuisine and the Making of National Identity in Israel. University of Nebraska Press, 2015.

Dr. Yael Raviv illustrates the changes in Israeli cuisine over generations, and how those changes reveal a direct correlation between the national identity of Israel and the food the nation is eating. Raviv argues that Israeli cuisine reflects the evolutionary images of Israeli national identity, placing emphasis upon the varying foodways within Israeli culture and the different political perspectives throughout the nation.

Donati, Miri Zell. “The Land of Milk and Honey.” Gastronomica, vol. 1, no. 3, 2001, pp. 86–89.

www.jstor.org/stable/10.1525/gfc.2001.1.3.86?seq=4#page_scan_tab_contents.

In this article, Donati entwines Israel’s history as a people and a nation with their relationship to food, spanning from events led towards the establishment of Israel as a nation. Spanning from the Jewish diaspora, to the kibbutz movement, to the new generation of Jewish descendants whose thirst for new flavors helped evolve Israeli cuisine into what it is today—”The Land of Milk and Honey” is an informative insight into the Israeli food evolution, and the values of the people who influenced change.

Heiman, Amir, Gordon, Ben, and David Zilberman. “Food Beliefs and Food Supply Chains: The Impact of Religion and Religiosity in Israel.”

Food Policy, Jan. 2017 https://www.researchgate.net/publication/318820817_Food_beliefs_and_food_supply_chains_The_impact_of_religion_and_religiosity_in_Israel

This scholarly essay explores the correlation between religion and food in the sense that certain religions place regulations on specific foods. With its focus on three major religions found in Israel (Judaism, Islam, and Christianity), this essay traces the effect religiosity has upon both food production and consumption.

Popular Articles/Memoirs

Hovav, Gil. Candies From Heaven. Toad Publishing, 2017.

In this personal memoir, Israeli culinary journalist Gil Hovav paints a vibrant portrait of his life in Jerusalem, entwining delicious Israeli recipes with the true stories that inspired their creation. Enriched with humorous and emotional anecdotes, Hovav’s sentimental reflections upon his youth reveal the significance of his family’s relationship with food, and the influence those memories had upon his career.

Saltzstein, Dan. “Tips From an Ambassador for Israeli Cuisine.” New York Times, Mar. 2017.

   www.nytimes.com/2017/03/22/travel/chef-michael-solomonov-israeli-cuisine-in-philadephia.html.

Esteemed as one of Philadelphia’s best chefs, and the owner of five successful restaurants, Michael Solomonov discusses his interpretation of Israeli cuisine’s evolution and modernization. In this interview from Dan Saltzstein, Solomonov offers further insight into Israeli food culture through his recent documentary, “In Search of Israeli Cuisine,” as well as mentions tips for traveling (and eating) in the country.

Zimmer, Erin. “The 25 Best Things I Ate in Israel.” Serious Eats,

www.seriouseats.com/2012/07/snapshots-from-israel-best-things-i-ate-tel-aviv-jerusalem.html.

Revolving around her visits to Tel Aviv, Jerusalem, and coastal town of Acre, Erin Zimmer discusses the vast spectrum of cultures that influence Israeli cuisine, while providing a collection of her favorite meals she ate during her week-long food tour in Israel. Zimmer organizes these meals into a slideshow that includes images of every dish, along with a brief description of the meal, and a restaurant recommendation that offers each meal on their menu.

Cookbooks

Shaya, Alon. Shaya: An Odyssey of Food, My Journey Back to Israel. Knopf, 2018.

Written as a collection of stories centralizing around the powerful connection between people, places, and food, Shaya: An Odyssey of Food, My Journey Back to Israel reads more like a narrative rather than a step-by-step guide to cooking authentic Israeli cuisine. The authenticity of this cookbook is characterized by its unique and genuine nature, following a course of flavors and the experiences that led to their discovery.

Solomonov, Michael, and Steven Cook. Zahav: A World of Israeli Cooking. Houghton Mifflin Harcort, 2015.

Named the James Beard Book of the Year and acknowledged as the Best International Cookbook in 2016, Zahav displays the collection of cultures that blend together to create Israeli cuisine. Cowritten by one of Philadelphia’s most praised chefs, Michael Solomonov details a combination of Israel’s most mouthwatering dishes, interweaving these recipes with a brief memoir of his life in relation to the history of Israeli cuisine, all while respecting tradition and embracing a fresh outlook upon culinary experimentation.

TV Programs/Documentaries

“Jerusalem.” Anthony Bourdain: Parts Unknown, written by Anthony Bourdain and directed by Sally Freeman, Cable News Network, 2013.

In the second season of his critically acclaimed CNN program, Anthony Bourdain travels to Israel in an exploration of the culture, cuisine, and the political tension that encompasses the medley of people who inhabit the land. Visiting numerous locations, both public and private, Bourdain offers multiple perspectives on the conflict that is present within Israel, the rich history rooted along every pathway, and the melting pot of food in the midst of it all.

Additional Sources

Pauline, Kathryn. “Jerusalem Salad.” Cardamom and Tea, www.cardamomandtea.com.

Pauline, Kathryn. “Falafel.” Cardamom and Tea, www.cardamomandtea.com/blog/falafel.

In Kathryn Pauline’s Assyrian-inspired food blog, she includes recipes frequently found in Israel, as well as other Middle Eastern countries. These particular sources are specified to Israeli cuisine, and offer helpful tips on the most efficient ways to perfect dishes within one’s home, as well as solutions to potential challenges one might face while cooking.