Where did Gefilte Fish go? How to make wine that will have an Israeli identity, and why do we put everything in pita bread? Tal Friedman sets out to discover what Israeli food is, marking 70 years of Israeli cuisine.

Friedman travels between Eastern European and Middle Eastern traditions, between home kitchens and contemporary restaurants, between what goes into the pantheon of Israeli cuisine and what’s left out.

Through his journey, he will try to figure out what Israeli cuisine is nowadays, what it is influenced by, where it interfaces with the local Arab-Palestinian ambience, and what cultural, social, and geographical forces shaped it in the past and are shaping it today.