Contemporary Israeli Chefs Look Beyond Hummus and Falafel

It’s hard to pinpoint a singular origin of Israeli cuisine, to draw a line between what was before and what is now. The State of Israel’s establishment in 1948 brought in immigrants from war-torn Eastern Europe as well as those displaced throughout the Jewish Diaspora in the Middle East, Africa and along the Mediterranean, and their affiliations with food had yet to be tested or ingrained into Israeli culture.

“Israel’s relationship with food is rather...