Having a set of governing principles and intentions (read: mission statement) seems like an absurd idea when working on a medium as ephemeral, immediate and dynamic as a blog. Nevertheless, I'll state outright that what I intend to do here, if for no other reason than to provide an easy entryway into my first post.
The point of this blog--and we'll see how this changes over time--is to explore Israeli cuisine from the inside-out, to pinpoint the reason for the Israeli obsession with food and to examine how something as simple as our daily bread intersects with culture, politics and society. Along the way I will document great dishes, chronicle delicious restaurants, and provide the occasional easy-to-make recipe.
Some overarching questions:
Should we speak of Israeli Cuisine as a discrete entity, or is 'Israeli Cuisine' a simple smorgasbord of dishes imported from around the world? In other words, is the sum greater than its parts, or is it just a sum?
To what degree does the old-world Ashkenazi/Sephardic division hold in the kitchen?
Can food be a vehicle for peace?
Why is it impossible to find good hummus in the USA?
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Despite having no knowledge of the old-world A/S divide, I still feel comfortable stating that the answer is always Ashkenazi>Sephardic. What? If we have to live with Tay-Sachs, the least we can do is win a non-existant competition.
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