A Culinary Journey into the Promised Land
By Abbie Rosner

This book takes the reader along a journey the author has made, exploring local foods and age-old culinary traditions that are described in the Hebrew Bible, and still being practiced in the Galilee today. Miraculously, in Israel's modern, 21st century society, she encountered farmers who are still grinding wheat and olives under stone, pressing figs into cakes, and roasting green wheat to make the Biblical "parched grain". 
In the process, she, and the reader, experiences how sharing foodways is a powerful means for overcoming suspicion and building bridges between individuals on each side of this country's bitter conflict. For an audience that is overwhelmed with troubling news from the Middle East, this book presents a refreshingly uplifting example of friendship and trust between Arab and Jew.  The Galilee orientation and Biblical and Koranic references offers an unusually inclusive perspective on the Holy Land and sacred texts
The book's investigation of indigenous food practices will appeal to those who are interested in food and food history, particularly when they identify with the local and slow food movements.  Recipes included with some of the chapters will enable readers to enter further into this world. 

Read the review in Jewish Review of Books

Read the review in Lilith Magazine

Available at Kitchen Arts & Letters in New York City, Sipur Pashut Bookstore in Tel Aviv and the Bookshop at the American Colony Hotel in Jerusalem 

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