Israeli Food After 1948

Once Israel was established in 1948, it had a daunting task on its hands: feeding hundreds of new citizens, many of whom were refugees.

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The story of Israeli food is not just a Jewish story--its recipes cross borders more easily than people do. It is also the story of a land that has overcome harsh natural deprivation to bring forth new agricultural produce. Because it constantly incorporates so much from the rest of the world, Israel may never boast of one "cuisine," but it will always retain a rich mixture of fine tastes. It reflects the modern mosaic of the country, embracing the culinary influences of its Arab neighbors and accommodating the varied tastes of the world's Jews.

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Joan Nathan

Joan Nathan is the author of several cookbooks, contributes articles on international ethnic food and special holiday features to The New York Times, Food Arts, Gourmet, and the B'nai B'rith International Jewish Monthly. Visit her website here.