"Mateka" Chapter 6: Ziv Reinstein, Prof. Yaniv Poria and Barak Yehezkali on food and vacations/Wala!
tourism
We used to travel to see things in the world, today we travel to eat things in the world.
So how did food become such a central thing in our vacation?
Why do people especially fly to eat at certain restaurants in the world?
And what is the sixth sense that you can't do without when it comes to food abroad?
More chapters in "Matakas":
Chapter 1: Vacation in the war: I was abroad and I didn't upload a single story out of shame
Chapter 2: Did you think the corona was bad for Israeli tourism?
This is what awaits us in 2024
Chapter 3: The Israeli tourist abroad: this is our most disgusting and most beautiful behavior
Chapter 4: The new requirement in the hotel: a high floor, a double bed and no evacuees
Chapter 5: The new trend in Israeli vacations abroad: sex With a local
, we talked about this and more in the sixth episode of
"Mateka" - the flooding (videocast) of Walla!
Tourism also broadcast on the Walla+ channel
, in which Prof. Yaniv Furia from the Department of Tourism and Leisure at Ben Gurion University, and myself hosted the chef and creator of the series "We are on the napkin" and "Near the napkin" Barak Yehezkali, for a conversation about food and vacations.
Watch episode 6 of "Mateka" above, and you can also
listen to it below.
And also
on Spotify
Is there such a thing as "Israeli food"?
"In the past, from a historical point of view, about 40 years ago, we flew to see, to take pictures and show that we were there. We visited 13 countries in five days, we arrived with food in Chimidan, and especially if we eat kosher with boxes of tuna and crisps," Says Poria, "And food was a waste of time. But times have changed - today food has become a driver of tourist activity."
According to him, tourists today want to photograph experiences, and one of the things that cannot be conveyed in a virtual way is food, which uses all five senses." According to Yehezkali, there is another sense, a sixth, that is used - the cell phone.
"We define ourselves by food," explains Poriya. , "Not only in ethnic identity but also in class identity and one of the ways to define us is to fly to Brooklyn to eat Jewish food, or travel to Bnei Brak to eat Kegel or Tsimas."
But is there such a thing as "Israeli food"?
Furia: "It is very dangerous to define what food is Israeli, for the same reason that it is impossible to define what an Israeli is.
There are so many Israelis here, don't try to define and it's better to turn it into an advantage, a range and combination of tastes.
This is what will one day be the 'Israeli foods'"
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And what about Israelis who must go through a supermarket before they return to Israel?
"The writer concentrates the culture of food in the same place," Yehezkali explains.
"It's different from what you know, there are other raw materials there and from this place you can understand the food culture."
"This is my way of connecting," adds Furia, "Part of the shopping at the end is to bring a souvenir. When I bring the cheese from Italy I could have bought it at a supermarket in Israel, but when I eat it again I go back there."
Barak, if you are the Minister of Tourism who needs to market Israel - do you use a picture of the walls of Jerusalem or food from Jerusalem?
What more will attract the tourist in 2024?
"I think it's both, you can't separate the landscape of our homeland from the food here. It comes together and should come together. The role of the Ministry of Tourism is to strengthen this connection between the images of the walls of Jerusalem, and the landscapes of the State of Israel - the Kinneret, the Galilee, the desert - And the food that goes together with it. It's one and the same."
And what about Michelin in Israel?
Will it give us a tourist boost?
Barak: "Oh my God, I am against it being only in Tel Aviv. It takes the matter out of context and clips the wings of the new chefs, of the new initiatives. It puts us in a place that I would not want Israeli cuisine to enter."
Yaniv: "I agree with some of the things. In Tel Aviv I'm sure not. It will help the ego competition of the restaurateurs, but there is enough tourism in Tel Aviv. If I were the Minister of Tourism, I would ask that this happen only in the periphery and there it could raise the profile of the periphery and help the local economy . But maybe we'll come up with our own list, which chefs will establish."
About this and other topics related to food and our vacation - in the new episode of "Mateka" - listen, watch or both.
Should we have our own Israeli "Michelin" rating in Israel?
Yes, it will upgrade our culinary
No, it will just create unhealthy competitiveness
278 participants
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