The Israeli Breakfast with its array of cheeses, spreads, breads, fresh fruit and veg is a tasty and important symbol of culinary national pride. Foodies since the 1950’s have celebrated the nearly sacred status of this buffet feast. Join us to consider the origins and contexts that cooked up this gastronomic tribute to all good things Israeli – from the kibbutzim and moshavim of the pre-state period, to the bounty of ethnic identities, to a recipe that you can make at home with a taste of Israel.   Links for further reading: The Best Cookbooks for Israeli Food - Israel21C, Jessica Halfin A Culinary Renaissance in the Israeli Countryside - Smithsonian Magazine and Travel & Leisure, Saki Knafo Israeli Breakfast – What’s So Distinctive about It? - Israel Inside Out Follow us on Facebook, Instagram, and LinkedIn! Hosted on Acast. See acast.com/privacy for more information.