As I mentioned in yesterday’s post, I’ve been doing a lot of work on food + culture and how the two work together for tourism.

Culinary travel is a trend on the rise, and one that offers destinations a unique way to differentiate their tourism product. Culinary travel is sustainable, local and gives travelers the authentic experience they are looking for.

This past semester I’ve devoted much of my time towards developing a culinary tourism product for my favorite place: Israel. A simple manifestation of a gastronomic route can do wonders for promoting the consumption of Israel’s vast culinary landscape.

While I won’t post the paper I wrote on the topic, I will share my culinary designs.

A Bite of Culture: front and back cover

My Jerusalem picks: 1. Abu Ghosh, 2. Abu Shukri, 3. Armenian Tavern, 4. Darna, 5. Eucalyptus, 6.Hasabichiya, 7. Levy Brothers Falafel, 8.Machane Yehuda, 9.Machneyuda, 10. Morduch, 11. Rachmo

Some places to try in Tel Aviv-Jaffa: 12. Abulafia, 13. Avazi, 14. Barbunia, 15. Cafe Batya, 16. Catit, 17. Dr. Shakshouka, 18. Haj Khalil, 19. Hummus Ashkara, 20. Jeremiah, 21. Medina, 22. Mizlala, 23. Nanuchka, 24. Shuk HaCarmel, 25. Shuk HaNamal

and a few for Haifa & Akko: 26. Daliat-el-Carmel, 27. Isfiya, 28. Falafel Hazkenim, 29. Humus Said, 30. Jacko’s, 31. Shuk Akko, 32. Shuk Talpiot, 33. Uri Buri

Bon appetit!