People of the Shuk - Sponsored Content
Times of Israel · LC · trust 22/100
Can a bite of food transport us across time and place? After a walk together through Tel Aviv’s Shuk HaCarmel, Yehuda Kurtzer sits down with extraordinary chef and cookbook author Adeena Sussman to discuss the relationship between food, memory, and the influences that shape contemporary Israeli cuisine. From Shabbat tables to Tel Aviv restaurants, they explore how ordinary acts of gathering, cooking, and eating can become sources of resilience and connection. Their conversation traces the journey of ingredients, recipes, and culinary ideas across borders and generations, while grappling with the complexities that often surround them. Join our mailing list for more Hartman ideas.
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