On my most recent trip to Israel, I spent some time researching Biblical cuisine for a special recipe section that will appear in my upcoming cookbook, The Shiksa in the Kitchen. In the Holy Land, the setting of this rich culinary history is all around you; the energy of Biblical times permeates the air. As your eyes scan the pristine landscape, you can't help but wonder-did Abraham eat fish from this river? Did Moses lead the Israelites through this wheat field? Did Jesus and his disciples rest in the shade of this ancient olive tree? Just what exactly was cooking in the Biblical kitchen?

Believe it or not, many of the foods that were consumed by these Biblical heroes are still enjoyed by Israel's citizens today. You can experience these foods in open-air markets like Jerusalem's Machane Yehuda, where the air is scented with fresh olives, spices, fruits, vegetables, breads, dairy products and fish. There are a few meat stands, but the majority of vendors sell vegetarian and dairy products. This is typical of the Israeli diet, as well as the diet of our Biblical ancestors.

I learned more about Biblical-era cuisine at Neot Kedumim Biblical Landscape Reserve near Jerusalem. There I met with Dr. Tova Dickstein, a well-known authority on ancient foods. During our interview, Tova explained to me that meat was rarely