Whether there is or is not a unique Israeli cuisine is something that critics and food writers love to disagree about. What is more important is that dining in Isarel, whether at home or in restaurants, can be an unmitigated pleasure. Take the input from immigrants from more than eighty nations, add to that the culinary influences of neighboring nations such as Egypt, Syria, and Lebanon as well as from Greece and Turkey and finally, add in the influences of the sophisticated kitchens of France, Italy, Spain and North America and what you have is a table that may sometimes be confused but is often an absolute delight.

Five Thousand Years of Culinary History	Ethnic Input to the Israeli Table
Dining on Street Food	Mediterranean Rim Cuisine Israeli or Not?
A Few Words about Keeping Kosher	Joan Nathan's New Book - The Foods of Israel Today - A Review
One Enchanted Evening Cigars, Wine and Fine Food	The Composer's Passover - Passover 2002

© Daniel Rogov