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by Sara N. S. Meirowitz

Cultural Comfort Food

When I am away from Israel, the local foods are among the things I miss most: spicy ground za’atar, fresh olive oil, crispy-soft hot pita. And in a delightful memoir by Abbie Rosner, Breaking Bread in Galilee: A Culinary Journey into the Promised Land (Hilayon Press, $25), I have found a new way to whet my appetite. Part cultural history, part anthropology, part food writing, Breaking Bread in Galilee explores the food of the Bedouin north through the memoir of Rosner’s friendships with her Arab neighbors.

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