1950 Israel ADVERTISING LITHOGRAPH BOOKMARK Kosher SOUP COOKING Jewish COOKBOOK

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1950 Israel ADVERTISING LITHOGRAPH BOOKMARK Kosher SOUP COOKING Jewish COOKBOOK:
$65.00

DESCRIPTION : Here for saleis an original vintagesmall sizeADVERTISING colorful JUDAICA BOOKMARK for the products of \"MATA\" and \"VITA\" factories in Eretz Israel , Manufacturers of various food products in Eretz Israel ( Then also refered to as Palestine ) , Products which were in daily use in every house in ERETZ ISRAEL - PALESTINE since the 1920\'s up untill nowdays.The Jewish LITHOGRAPHIC ADVERTISING BOOKMARK was distributed as an insert in a 1950\'s COOK BOOK.It depictsthe ILLUSTRATED IMAGE of a few very famous \"MATA\" kosher kitchen products : The MATA kosher mayonnaise , The MATA kosher salad dressing and the MATA kosher margarine. On the verso it advertises a variety of \"VITA\" instant kosher soups . The Hebrew is somewhat archaic. Around 3 x 9\" .Quite good condition. Slightly stained. ( Please look at scan for an accuirate AS IS image ) . Will be sent inside a protectiverigid package .
AUTHENTICITY :The LITHOGRAPHIC BOOKMARK is fullyguaranteed ORIGINAL fromca 1950\'s, It is NOT a reproduction or a recently madereprint or an immitation ,Itholds awith life long GUARANTEE for itsAUTHENTICITY and ORIGINALITY.PAYMENTS : Payment method accepted : Paypal .SHIPPMENT : SHIPP worldwide via registered airmailis $ 12 .Will be sent inside a protective envelope . Handling within 3-5 days after payment. Estimated duration 14 days.

Shemen Industries Ltd The Idea The idea of innovating and founding an industry in Israel was first raised in the beginning of the previous century by a group of Hovevei Zion from Minsk, Russia. In 1903, Nahum Wilboshvitz (later known as Wilbosh), who headed the group, came to Israel in order to check the possibilities of industrial development in the country: searching for energy sources, examining ways of improving and developing the traditional industries, mainly of oil and soap. Wilbosh proposed to establish a company, which will engage in secondary production of olive oil made of rape once the oil is extracted. At the time, the process was performed using wood-pressers. Wilbosh suggested using chemical resources such as gasoline. The Foundation On a crowded land with olive plantations and oil-pressers that sell rape, a place was found. 100 dunam were bought from the land of Haditha village (located north-east of Lod). Wilbosh traveled to Europe in the purpose of learning the process of chemical extraction and ordering the required equipment. \"Hadid\" factory, later known as \"Ben-Shemen\", was established in 1905 with the financial assistance of Jews from Tzritzin who accepted Wilbosh\'s enterprise. The factory began working by the end of January 1906, when all the equipment arrived. The first season was not particularly blessed – out of 260 tons of rape, only 10% of oil was produced, and by the end of the season, the amount of oil reduced to merely 5-6%. The factory was used by Petach-Tikva and Rehovot\'s farmers. \"Atid\" Factory In 1906 Wilbosh married Shoshana Fineberg. Along with Shmuel and Eliyahu Berlin, he founded \"Atid\" company: a factory for oil and soapwort (i.e. extracting rape oil and soap). \"Achad ha\'Am\" named the factory and \"Hadid\" factory joined the company. After purchasing a property on the seashore in Haifa, the factory was built from hewn stone (later it became a museum of oil industry). Nahum Arman managed the soapery, and the number of \"Atid\" workers amounted to 100 families within two years. Once the iron-pressers started working in the traditional industry, the percentage of rape oil decreased meaningfully, and thus, rape oil gradually became less profitable. Due to economic difficulties, the factory was shut down in 1910 and the factories were leased. Nahum Arman continued with a limited soap manufacturing until 1922. Establishing \"Shemen\" Despite the difficulties, Nahum Wilbosh did not give up, and in 1919 he founded \"Shemen\" company in London together with his brothers Moshe and Gedaliah Wilboshvitz and Eliyahu Panison. Since they needed a duty free port in order to export, they planned on building one near Caesarea. Houses were leased and schemes were written, but the British government objected, in spite of Zeev Jabotinsky\'s lobbyism. In 1922 Nahum and Gedaliah Wilboshvitz began establishing \"Shemen\" factory near \"Atid\" factory and started assembling the machines. In the new factory, advanced methods of manufacturing and machinery were integrated – hydraulic pressers and diesel engines as well as a modern refinery and soapery. The factory\'s engines were inaugurated in December 1924 by the British High Commissioner, Sir Herbert Samuel. \"Shemen\" factory put much effort in prompting and marketing the consumption of Israeli products, and was among the first factories which took a major part in building the country. The Modern Oil Industry At later times it was found that extracting oil from olives rape damages the oil quality, and therefore, this method of oil production was stopped at the late 70\'s. The oil industry moved to producing oils from grains of different plants such as: soybean, safflower, sunflower and corn whereas the olive oil industry returned only to a mechanical method of manufacturing by olive crushing, extracting the mash and separating the oil juice from the oil. Today \"Atid\" factory is located on the grounds of the \"Shemen\" factory in Haifa, and it has a museum which displays the oil industry in Israel, since ancient times to the beginning of manufacture until nowadays Israeli cuisine (Hebrew: המטבח הישראלי‎ ha-mitbach ha-yisra’eli) comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed.Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine and regional Arab cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, shakshouka, couscous, and za\'atar are now thought to be synonymous with Israeli cuisine.[Other influences on cuisine are the availability of foods common to the Mediterranean region, especially certain kinds of fruits and vegetables, dairy products and fish; the distinctive traditional dishes prepared at holiday times; the tradition of keeping kosher; and food customs specific to Shabbat and different Jewish holidays, such as challah, jachnun, malawach, gefilte fish, cholent (hamin) and sufganiyot. New dishes based on agricultural products such as oranges, avocados, dairy products and fish, and others based on world trends have been introduced over the years, and chefs trained abroad have brought in elements of other international cuisines. Kosher foods are those that conform to the regulations of kashrut (Jewish dietary law). Food that may be consumed according to halakha (Jewish law) is termed kosher in English, from the Ashkenazi pronunciation of the Hebrew term kashér, meaning \"fit\" (in this context, fit for consumption). Food that is not in accordance with Jewish law is called treif (Yiddish: טרײף or treyf, derived from Hebrew A list of some kosher foods are found in the books of Leviticus 11:1-47 and Deuteronomy 14: 3-20, as are also certain kosher rules. Reasons for food not being kosher include the presence of ingredients derived from nonkosher animals or from kosher animals that were not slaughtered in the ritually proper manner, a mixture of meat and milk, wine, or grape juice (or their derivatives) produced without supervision, the use of produce from Israel that has not been tithed, or the use of non-kosher cooking utensils and machinery.