“Between the Books” is a series of short early evening discussions taking place at the Assif library.
A rare edition of the two-volume Sefer Bishul (“cookbook”), published by Wizo’s training department, is now back at the library after a cover repair – and this is an excellent opportunity to launch a series of intimate discussions, focusing on some of the books on our shelves.
Who were the women authors behind the first Hebrew-written cookbooks of the 20th century? When were Hummus, Falafel and Tahini first included, if at all? And how was the emerging science of nutrition used for various political and social purposes? Journalist and food researcher Ronit Vered hosts Arela Tahalev Ben Shahar, a nutrition historian researching the history of food in Israel and its relationship with society, politics and gender. Join us for a short and refreshing after-work discussion.
About the cooks
Ronit Vered is a food and culture researcher, journalist, and author of food and travel books. Her weekly column “Pinat Ochel” in Haaretz has documented local food traditions since 2007. She is a frequent lecturer both in Israel and abroad on cuisine and identity, food and politics, and the growth of Israeli and Palestinian cuisines. She also serves a curator, building artistic and culinary programs for cultural institutions like Asif, Tel Aviv University, the Jerusalem Cinematheque, and others.
Dr. Erela Taharlev Ben Shachar explores the history of diet in Israel and its relationship to society, politics, and gender. In addition, she lectures in the biological thought program at the Open University, and writes in Menta magazine and on the Ynet website about nutrition, health, and society.