The New York Times Knowledge Network site is selling an online course called "The New Israeli Cuisine," for $145:
Come interact in a weeklong seminar with The New York Times’ Food writer Joan Nathan and Janna Gur, Chef and Chief Editor of the leading Israeli food and wine Magazine “On the Table.” …Chef Cohen is doing a special event with the Consulate General of Israel and the James Beard Foundation and course participants will see exclusive video on what he prepares as representative of new Israeli cuisine.
The story behind the course, from Ynet:
The idea of introducing an Israeli culinary course was initiated by the Israeli Consulate in New York and constitutes the first culinary course in the newspaper’s online university program…
Students of the online course will also get a chance to view Israeli star chef Haim Cohen prepare a meal based on signature Israeli dishes. "I’m glad that the Ministry of Foreign Affairs is promoting the country through food. Maybe if people saw we have this type of culture their hostility towards us would be diminished," he said.
P.S. Before Israel invented hummus, it invented the tomato. From the New York Times earlier this week, "Israel begins campaign to improve its image":
One main message of the campaign is that Israel is a technically advanced and diverse society and that its government policies are not the source of regional conflict. It notes that a number of important agricultural breakthroughs have occurred here, including drip irrigation and the development of the cherry tomato.
