Janna Gur

Janna Gur

Janna Gur is an Israeli food writer, editor, and publisher. She is best known for her work in promoting Israeli cuisine and for her contributions to the culinary world through her books and magazine publications.

Early Life and Education

Janna Gur was born in Riga, Latvia, and immigrated to Israel in the 1970s. She studied at the Hebrew University of Jerusalem, where she earned a degree in English literature and linguistics.

Career

Janna Gur began her career in the culinary world as a food writer and editor. She co-founded the Israeli food and wine magazine Al Hashulchan in 1991, which has since become one of the most influential culinary publications in Israel. The magazine covers a wide range of topics, including recipes, restaurant reviews, and articles on food culture and trends.

Books

Janna Gur is the author of several notable books on Israeli cuisine. Her first book, The Book of New Israeli Food, was published in 2007 and has been praised for its comprehensive coverage of modern Israeli cuisine. The book includes recipes, photographs, and essays that explore the diverse culinary traditions of Israel.

Her second book, Jewish Soul Food: From Minsk to Marrakesh, was published in 2014. This book delves into the rich and varied culinary traditions of the Jewish diaspora, featuring recipes from different Jewish communities around the world.

Contributions to Israeli Cuisine

Janna Gur has played a significant role in bringing Israeli cuisine to the global stage. Through her writing and editing, she has highlighted the unique flavors and ingredients of Israeli food, as well as the cultural and historical influences that have shaped it. Her work has helped to elevate Israeli cuisine and has introduced it to a wider international audience.

Personal Life

Janna Gur lives in Tel Aviv with her family. She continues to write and edit, contributing to the ongoing development and appreciation of Israeli cuisine.

See Also

• Israeli cuisine
• Al Hashulchan
• The Book of New Israeli Food
• Jewish Soul Food: From Minsk to Marrakesh
• Hebrew University of Jerusalem