Uri Mayer-Chissick is an expert on local and traditional foodways, he guides foraging tours of wild edible plants and is a historian of food.
Dr. Mayer-Chissick (Ph.D) is an accomplished researcher of the history of food and nutrition, he wrote his thesis about the history of dietetics in the medieval Islamic empire, and he gives academic lectures all around Israel and abroad.
Dr. Mayer-Chissick (Ph.D) is an expert on natural nutrition and traditional foodways, who has published a guide for the local wild edible plants of Israel and the Book of Local Food of the Levant. He leads Hikes and tours of the country side, including outdoor cooking classes, lectures and gourmet meals in nature.
Dr. Mayer-Chissick (Ph.D) also specializes in making natural and nutritional food tasty to all- at his local deli, at private events and outdoors. He reconstructs historical and periodical recipes and cookes with wild plants. And due to the mileage he has attained in this specialty, he also consults and constructs luxurious meals all around the world.
Although Dr. Mayer-Chissick was born in London, some have already dubbed him “The Israeli Locavore”.
Uri’s Book about the history local locavoring and it’s contribution to a resilient society, and
Dr. Mayer-Chissick (Ph.D) master’s thesis dealt with the history of local food preservation, and his doctoral thesis was a research of the ways the local ancient medicine used nutrition as a way to achieve balance.
Uri lectures about food, nutrition, history, medicine and the traditions of foraging, healing and cooking in the Mediterranean and Middle-East.
Hiking and dinning with Uri you will get an experience like non-other – gourmet and yet hearty and wholesome, local foods with a sophisticated edge, knowledgeably down-to-earth.
Uri is a husband to Tali and a father of two girls, living in the valley of springs in north-eastern Israel.
Interviews and articles with and about Uri:
- Eat like a local, Kevin Begos @ Tablet magazine
- The Land of Milk and Honey Is Eating All Wrong, Ayelett Shani @ Haaretz
Bloggers write about Uri and our activities:
- Veronica from MakeEat intervied Uri about our local deli.
- Tablet magazine wrote about the way Uri utilizes Mallow and other wild edible plants.
- This is what Abbey Rosner wrote about Uri’s wild edible plant classes.
- And here is what Sarah Melamed had to about foraging with Uri.
Hiking and dinning with Uri you will get an experience like non-other – gourmet and yet hearty and wholesome, local foods with a sophisticated edge, knowledgeably down-to-earth.
