1950 Israel Tin Kosher Bisquit Litho Box Jewish Boy Judaica Hebrew Salted Sticks
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1950 Israel Tin Kosher Bisquit Litho Box Jewish Boy Judaica Hebrew Salted Sticks:
DESCRIPOTION : Here for sale is a COLORFUL illustrated and VERY RARE ADVERTISING LITHO TIN Bisquit BOX ( Actualy SALTED STICKS ) which was manufactured and used in Eretz Israel , By a mythological bakery named "BEIGEL & BEIGEL" ( Our Bread ) in Tel Aviv Eretz Israel in the 1950's up to the 1960's. "BEIGEL & BEIGEL" became a generic trademark for crispy salted sticks ( Or small bagels ) , While Beigel ( Or Beigalle ) became a generic name for all types of precels. Solid LITHO TIN. Including the ORIGINAL LID. HEBREW and ENGLISH . 6.5" x 4" x 2.5 ". This kosher LITHO TIN BOX has quite nicely escaped the cruel teeth of time and it's nicely preserved and in addition to its beauty for display , Can be used as a container for any desired use. . The TINbisquit BOX is used , empty but yet in a very good condition , The LITHO , Especialy of the illustrated face is quite glossy with its vivid colors, No dents , No rust, No scratches , Minor tiny rusty dots and wear . Excellent for display and/or any desired use. ( Pls look at scan for accurate AS IS images )TIN BOX will be sent inside a protectivepackaging .PAYMENT : Payment method accepted : Paypal. SHIPPMENT : Shipp worldwidevia registered airmail is $18 .Will be shipped inside a highly protective packaging. Handling within 3-5 days after payment. Estimated duration 14 days.
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.