Jump to content

How to Cook in Palestine

Add links
From Wikipedia, the free encyclopedia
This is an old revision of this page, as edited by OtterAM (talk | contribs) at 19:26, 6 May 2017 (Hebrew title). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

How to Cook in Palestine (Template:Lang-he-n) is a 1936 cookbook written by Dr. Erna Meyer and published by the Women's International Zionist Organization (WIZO),[1][2] and is widely considered the first Jewish cookbook printed in Palestine during the British Mandate.[3][4] The book urged immigrant housewives to use local ingredients including eggplant, vegetable marrow, ketchup, and olive oil that were widely available in the Yishuv. For example, the book states:

"The Palestinian housewife, whose duty is to support home industries, naturally buys Tnuva butter, but if for reasons of economy she cannot do so, why should the only alternative be to buy foreign butter or margarine when there are such excellent vegetable fats produced locally?"

References

  1. ^ [1]
  2. ^ Katherine Martinelli (January 20, 2011). "Lessons From the First Israeli Cookbook". Retrieved May 6, 2017.
  3. ^ [2]
  4. ^ Raviv, Yael (2015). Falafel Nation. University of Nebraska Press. ISBN 978-0-8032-9017-4.

This article is a stub. You can help Wikipedia by expanding it.

Retrieved from "https://en.wikipedia.org/w/index.php?title=How_to_Cook_in_Palestine&oldid=779055048"