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Food
Israeli cuisine reflects the various communities
in the country and their diverse geographical and
cultural origins. Many popular foods in Israel have
been influenced by Arab cuisine and Middle Eastern
surroundings. Additionally, there are a number of
Jewish dietary laws (kosher) stemming from the Bible
which are integral to Israel's culinary heritage.
Today, many Israeli staples, especially hummus and
falafel, have become popular in American restaurants
and supermarkets.
Americans and Israelis have recognized each other's
culinary talents. American food products account for
28% of annual food sales in Israel and American restaurants
and products can be found throughout Israel. Americans
spend about $100 million on Israeli foods each year.
The U.S. Foreign Agricultural Service, in collaboration
with Israeli supermarkets, have sponsored various
"American Months," meant to introduce Israeli
consumers to American products. Imports of American
food and beverages to Israel total approximately $268
million (27% of all Israeli food imports).
Wine
Winemaking has been a tradition in Israel since Biblical
times and has reemerged as a sophisticated Israeli
industry.
The modern Israeli wine industry was founded by the
French Baron Edmond James de Rothschild in the 1880s.
One hundred years later, Californian winemakers helped
modernize Israeli winemaking techniques by sharing
expertise and state of the art technology. Today,
many Israeli winemakers train in California.
Wines from the Golan and Judean Hills regularly compete
with the best in the world and have won major international
competitions. Israel's wine exports total $13 million
a year, of which $7.5 million go to the United States.
Right:
U.S. Representative Mike Thompson (D-CA), Co-Chair
of the bipartisan Congressional Wine Caucus, tastes
an Israeli wine at the first ever Congressional Israeli-American
wine tasting.
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