Turning the Tables: Palestinian and Israeli Cuisines on the Cutting Board

Tuesday
16/06/20

Turning the Tables: Tasting the Limits

Roundtable | A minefield divides maftoul from ptitim (farfel). Is there such a thing as Israeli cuisine, or is it a form…

Tuesday
30/06/20

Turning the Tables: The Migrating Food Pot

Roundtable | In the last few years Middle Eastern, Palestinian and Israeli cuisines have experienced a global boom,…

Tuesday
14/07/20

Turning the Tables: Urban Terroir?

Roundtable | The concept of terroir, or “the taste of place,” traditionally refers to rural areas and is…

Tuesday
21/07/20

Turning the Tables: Woman of Her Word

Roundtable | In Israel of the twenty-first century gourmet cooking is still largely the province of Jewish men.…

Tuesday
04/08/20

Turning the Tables: A Return to Roots?

Roundtable | The return to natural, organic, or indigenous food is part of a trending global movement that…

Tuesday
18/08/20

Turning the Tables: Between Terroir and...

Roundtable | In recent years the distinction between the food and wine industries on both sides of the…

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