This volume explores cuisine in Israel, including the country's food culture history, important dishes, current food issues, and more. The evolution of Israeli cuisine has been shaped by three key factors: the country's geography and climate, its diverse ethnic and religious history (including non-Jewish communities and immigration from around the world), and its advancements in agricultural technology, which have made Israel a global leader in the field. This book offers a comprehensive look at Israeli food culture in the twenty-first century by exploring the diverse influences that have shaped it. These influences range from a long food history tracing back to prehistoric times, with insights drawn from the Bible, the Koran, and archaeological findings, to contemporary practices shaped by a blend of various ethnic traditions. Modern Israeli cuisine reflects the impact of European, Middle Eastern, and other cultures, resulting in a unique culinary fusion. The main topics are accompanied by easy-to-follow recipes. The book serves as an introduction to daily life in Israel as well as the evolution of food practices in a relatively new country.