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World Gourmets Sample Israeli Cuisine

June 28, 1973
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Over 100 food and wine editors from more than 20 countries are eating and drinking their way around Israel this week. The International Federation of Gastronomic and Wine Press began its annual conference at the Shalom Hotel today as guests of Israel’s Tourist Ministry under the patronage of the International Restauranteurs Association.

They began their tour with a sampling of Israeli foods from whole stuffed duck to the typical Israeli dairy breakfast. This evening they will be wined and dined by Tourism Minister Moshe Kol at what has been billed as a “Queen of Sheba Dinner.”

Tomorrow night an Israeli chef’s competition will be judged by an international panel headed by Federation president Jean Arnaboldi and Jean Valery, president of the restauranteurs group.

The menus include a typical Bedouin lunch at the Ein Bokek Hotel near the Dead Sea; a “Loaves and Fishes” lunch at the Galei Kinneret Hotel in Tiberias; a “Milk-and-Honey” dinner at Ayelet Hashaher in Galilee; and a “Mt. Carmel bunch” at the Dan Carmel Hotel overlooking Haifa.

The grand finale of the tour will be a 25th anniversary dinner at the Tel Aviv Hilton Sunday. Hundreds of Israelis in the hotel and tourist business have been invited to the food and wine tasting session at the Shalom Hotel from which officials hope they will get new ideas.

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