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Food that bites: How Israeli cuisine has evolved over the past 77 years

Food

Since the austere years of the state, when sitting down to a top-tier meal could entail confronting a plate of chicken and rice with a very blasé attitude, Israeli cuisine has undergone a revolution.During the early days of the Jewish state, food had only one purpose. “People ate only to survive,” said chef Michael Katz, who founded the cooking school Attilio in Or Yehuda in 2021, and who serves as its managing director and leading culinary lecturer.Chef and food anthropologist Hemdat Goldberg, a researcher at FOODISH, the culinary wing of ANU – Museum of the Jewish People, which explores Jewish cuisine, explained, “Foodwise, long before 1948, there was just nothing here to work with.” Several factors ...

Jerusalem Post     Apr 30, 2025