This week it's a look at the culinary heritage of Israel, a place where nearly every era has left its mark. From biblical times to the new millennium, it's all still there, and you can see it, touch it, and taste it. Joan Nathan, an authority on Jewish food and the author of The Foods of Israel Today, takes us beyond recipes and into the life of this complicated country. Joan's quick and simple recipe for Israeli Carrot Salad is good to know when you need a tasty and colorful side dish in a hurry.
Jane and Michael Stern are eating shrimp boats in New Orleans. Wine maverick Joshua Wesson of retailer Best Cellars has some white burgundieswe can actually afford. Reporter Scott Haas is back from a cow pasture in Switzerland where he found out what makes Swiss milk so special, and Joey Green, author of Clean Your Clothes with Cheez Whiz, gives us reasons to stock up on the stuff.
Broadcast dates for this episode:
April 21, 2001