This week on Taste Matters, we meet with Janna Gur, Israeli food writer, editor, cook book author, and expert on Israeli and Jewish cuisine. In this episode Janna talks about the difference between Jewish and Israeli food, and the current state of Jewish cuisine today. This includes the influence of American foods, and the importance of vegetables in our food system. Also discover the history behind Israeli cuisine from the beginnings of the Seven Species to the social attitudes towards food in our own households, including the issues of obesity and learning to eat healthy. Tune-in to learn more from the leading expert in Israeli cuisine! This program has been sponsored by Fariway Market.

“In Israel, vegetables are the core of the food we cook.”

“Jewish cuisine as we know it today was born on American soil.”

–Janna Gur on Taste Matters