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There is no question about the importance of food in Israeli and Jewish society, from ancient times to the present. Not only food but also food – how humans in a shared society dine alone and together. Food is the fuel of every living being and at the same time a unique expression of local culture and customs. Adam and Eve’s first sin of Genesis is based on eating the forbidden fruit, but also on the desire to share the lust with others. Jewish religion marks the sacred territory of the Jewish mind and body through food personally and collectively; There is no holiday without a feast, and every feast has its rules.
Jewish holiday food traditions are the foundation of local Israeli society, whether in the form of Passover and Tu B’Shvat in kibbutzim or in urban bakeries that overflow with donuts and manna to the ears. But Israeli society’s food also reflects the effects of politics and immigration, the desire to create a new society through the order. New food The dining room is the symbol of the most recognized collective collectivity, in which the preparation and eating of the food are passed from the family to the group, at the same time, the Ashkenazi food that is eaten in kibbutzim was marked as “cultural” neutral and the food of eastern families was marked as personal, exceeding the Zionist group and “Adi”. But the influence of American food culture should not be forgotten Kait, who inspired whole meals prepared from canned cans and women competed in their cooking for Israel’s housewife degree.