Filipino kare-kare, Vietnamese pho, Chinese baozi, Sudanese kisra and Eritrean injera — these are just a few delightful dishes served at the restaurants owned by and for Tel Aviv’s foreign workers. Over the last decade, dozens of restaurants offering generous portions of delicious home-made food at accessible prices opened in the south of Tel Aviv. So how come few people outside of the communities they serve have heard of them?
As part of the exhibition “Home Away from Home Away From Home: A Tribute to Workers’ Restaurants,” the photographers Dan Perez and Ilya Markus set out to document workers in Israel during their lunch break.
We asked chefs, academics, and food writers for their definition of an Israeli workers’ restaurant. Here’s what they had to say.
What do the stories of workers’ restaurants tell us about Israel? Cultural anthropologist Nir Avieli takes a look
We traced the flakey pastry’s many transformations and fascinating voyage from the meals of nomads to royal tables, and from street stands to hot restaurants.
How Turkish coffee went from ritual beverage in Arab society to instant Israeli coffee — and what’s behind its recent renaissance.
From north to south, this guide will lead you to stalls, shops, and markets where baladi goods are sold.
The local wine world has embarked on a journey to retrace its roots, and the research is already bearing fruit.
