Tradition and innovation, local flavors and global influences, creative freedom and the constraints of the market — the convergence of these factors have given rise to a new Israeli kitchen. Every time a chef opens a restaurant in Jerusalem or by the sea, a baker experiments with a new flour or TK, or a farmer plants a new crop in the desert or beside the mountains, a layer is added to our food culture. 

Mastery of these culinary professionals comes from thousands of hours of working in fields, wineries, kitchens, bakeries, distilleries, and beyond. Like all craftspeople, their hands are often rough or scarred, but they hold wisdom. They weigh, chop, crush, and knead with precision, then lovingly serve the fruits of their labor. Hds encapsulate the movement of creation. 

The utensils on display here express the human wish to transcend the limits of the body; combined with ingredients, tradition, and technique, they produce the final product. The photographs take us into the kitchen, where everything comes together. All these elements are assembled to form a celebration of  Israel's culinary mosaic today.

In The Flavor Mosaic, a special project launched by Asif in April 2024, culinary experts select the places that best capture Israel's current food culture. These restaurants, stands, wineries, distilleries, farms, and bakeries, embody the essence of this place.

Photos : Itamar Ginsborg