In part two of my enlightening and heartfelt conversation with Chef Michael Solomonov and his partner Steven Cook, authors of Israeli Soul: Easy, Essential, Delicious we took a deep dive into- what else?- the soul of Israeli food. First of all, I became really envious when they told me about the kind of research they did for the book, which involved going to over 80 restaurants in eight days. That's my kind of trip! And, apparently, when you eat at that many restaurants, you end up discovering a lot about a place. Cook noted that in the book they try to explain where many of the culinary traditions in the country came from, and what makes them Israeli, by documenting "the stories of all these cultures that have come together in the last 100 years, and evolved the cuisine that was already there, and brought in new traditions." As Solomonov notes, too, part of what's unique about the country is that "most Israelis are a few generations away from their family coming from a totally different part of the world," which makes for an interesting mix of food traditions. But Cook also had one observation that stuck with me about what makes Israeli cuisine unique. He said, "Because of the way that so many different cultures have established themselves in Israel, within the last several generations, I think that there's an attachment to tradition that is really special, and something that we see probably less of in America. As food obsessed as we are now, it's about what's new and hot. It's not about doing something, perfecting something over generations, doing one thing, handing it off to your children. And that's really an inspiring way, I think, to think about food, and I think it comes through in how it tastes." I learned so much from these passionate, smart advocates for Israeli food, and I have a feeling that many serious eaters will feel the same way after listening to this week's Special Sauce. --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2018/11/special-sauce-michael-solomonov-steven-cook-part-two.html