How to Cook in Palestine

How to Cook in Palestine (Hebrew: איך לבשל בארץ ישראל, lit. "How to Cook in Eretz Israel") is a 1936 cookbook written by Dr. Erna Meyer and published by the Women's International Zionist Organization (WIZO),[1][2] and is widely considered the first Jewish cookbook printed in Palestine during the British Mandate.[3][4] The book urged immigrant housewives to use local ingredients including eggplant, vegetable marrow, ketchup, and olive oil that were widely available in Eretz Israel. For example, the book states:

"The Palestinian housewife, whose duty is to support home industries, naturally buys Tnuva butter, but if for reasons of economy she cannot do so, why should the only alternative be to buy foreign butter or margarine when there are such excellent vegetable fats produced locally?"

How to Cook in Eretz Israel
Book cover
AuthorErna Meyer
Original titleאיך לבשל בארץ ישראל
CountryBritish Mandate of Palestine
LanguageHebrew, English, German
GenreCookbook
PublisherHistadruth Nashim Zionioth
Publication date
1936

Meyer also encouraged cooks to use Mediterranean herbs and Middle Eastern spices and local vegetables in their cooking.[5] The book is generally regarded as being influential in the development of a distinctive Israeli cuisine.[3]

References
  1. Rautenberg-Alianov, Viola (19 April 2012). ""How to cook in Palestine?" Guidebooks for German-Jewish Homemakers in Palestine in the 1930s and 40s". Archived from the original on 2018-09-04. Retrieved 2017-05-06.
  2. Katherine Martinelli (January 20, 2011). "Lessons From the First Israeli Cookbook". Forward. Archived from the original on August 10, 2020. Retrieved May 6, 2017.
  3. Dana Kessler (August 31, 2016). "An early taste of Zionism". Tablet Magazine. Archived from the original on October 23, 2016. Retrieved May 6, 2017.
  4. Raviv, Yael (2015). Falafel Nation. University of Nebraska Press. ISBN 978-0-8032-9017-4.
  5. Gur, The Book of New Israeli Food, pg. 11


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