Janna Gur in Boston

Janna Gur in Boston

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    WHO: JANNA GUR, Israeli author, food critic, television personality & magazine editor
     
    WHAT: Available for in-person/in-studio interviews & simple cooking demonstrations on Israeli food culture & history
     
    WHEN: Mornings of May 3rd & 4th
     
    CONTACT: Kelly Anne Smith, Head of Press & Political Affairs
             978-273-6788 political@boston.mfa.gov.il
     
     
    Janna Gur was born in Riga (Latvia), in the former Soviet Union and in 1974 she immigrated to Israel. Janna went on to receive her BA in English literature and Art History from the Hebrew University in Jerusalem, and then did her military service in the Navy, teaching technical English to future naval officers.
     
    In 1984 she met her husband, Ilan Gur, a journalist and an independent publisher who introduced her to the world of magazine publishing. In 1991, one month before the first Gulf War broke, the couple launched Al Hashulchan (“On the Table”) magazine, with Janna as a chief editor. February 1992 was the one time Al Hashulchan failed to produce an issue, because of the war.
     
    Originally conceived as a modest trade magazine for food professionals, the magazine quickly became popular among amateur cooks and foodies. Together with its audience, Al Hashulchan changed, becoming the premier food and wine magazine for general public.
     
    Between 2000-2002 Janna hosted a regular food segment on an Israeli television network’s morning show. She continues to frequently appear on TV and radio, talking about food and wine and local culinary culture.
     
    In 2001, Al Hashulchan Media Group went into cookbook publishing, with great success - to-date Al Hashulchan Media Group has published 40 books, many of them national bestsellers.
     
    The Book of New Israeli Food is Janna’s first as an author. This is the realization of a dream of long standing– to create a book that will reveal to the world the dramatic revival of local cuisine, as well as the beauty and uniqueness of the country and its people.
     
    During the last four years she has been touring and lecturing extensively about Israeli and Jewish food, mainly in North America and is involved in various media projects promoting Israeli gastronomy. Janna has also wrote the first ever course on Israeli Cuisine for the New York Times Knowledge Network.
     
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