Gil Hovav, Israel’s Foremost Culinary Journalist

Gil Hovav, Israel’s Foremost Culinary Journalist

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    WHO: Gil Hovav, Israel’s foremost culinary journalist, a respected food critic, novelist and a TV personality, will be available for interviews.
     
    WHERE & WHEN: October 1-5, Boston, MA
               
    CONTACT: Leehe Ralph, Director of Press & Public Diplomacy
    Cell: 617-678-3421 Office: 617-535-0215
     
     
     
     
    Gil Hovav (1962), Israel's leading culinary journalist and television personality, has played a major role in the revival of Israeli cuisine and the change Israel has undergone in recent years, from a country of basic traditional foods into a "gourmet nation".
     
    Gil began his career as a restaurant critic, moved on to become an editor in Israel's leading newspaper, and was involved in the creation, as producer and presenter, in some of Israel's most viewed and loved television cooking and food shows. These include the classic "Pepper, Garlic and Olive Oil", "Captain Cook" (which reviewed the world's best restaurants), and "Going to the Market". These series later turned into best-selling cookbooks. Recently, he published his first cookbook in English. As an author, Gil has published three best-selling novels, all related in different ways, to his family's colorful history, exposing with humor and emotion a Jerusalem of his childhood that no longer exists.
     
    Nowadays, Gil is busy with his publishing and production company - Toad Communications. His latest 20 episode tv series, 'Food for Thought' included 20 interviews with Nobel Prize laureates, including John Nash, Elie Wiesel, Daniel Kahneman, Eric Kandel and many others. For the past 24 years, Gil lives with his partner, whom he met during their army service, and together they raise their nine year old daughter, Naomi.
     
    Gil has lectured around the world, including at Limmud in the UK, the US and Australia, about "Wartime Cooking in Jerusalem", "My great (and short) grand father Eliezer Ben Yehuda" and "Being Gay in Israel Today", and leads cooking demonstrations and seminars focusing on Israeli cuisine, combined with his unique personal stories.