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Breaking Bread in Galilee - A Culinary Journey into the Promised Land, by Abbie Rosner, takes the reader along a journey the author has made, exploring local foods and age-old culinary traditions that are described in the Hebrew Bible, and still being practiced in the Galilee today. In the process, she, and the reader, experiences how sharing foodways is a powerful means for overcoming suspicion and building bridges between individuals on each side of this country's bitter conflict. The book's investigation of indigenous food practices will appeal to those who are interested in food and food history, particularly when they identify with the local and slow food movements. Recipes included with some of the chapters will enable readers to enter further into this world. For an audience that is overwhelmed with troubling news from the Middle East, this book presents a refreshingly uplifting example of friendship and trust across the Jewish-Arab divide. The Galilee orientation and Biblical and Koranic references offer an unusually inclusive perspective on the Holy Land and sacred texts.
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