Ruth Nieman
Ruth Nieman’s Culinary Journey: A Business Rooted in Tradition and Culture
Ruth's journey in the culinary world is one deeply rooted in tradition, culture, and a love for the land of Israel. What started as a passion for Middle Eastern cuisine during her time living on a kibbutz in the early 1980s, eventually blossomed into a full-fledged career that intertwines food, history, and storytelling.
Originally from England, Ruth first came to Israel with Habonim/Dror on a Hachshara program and found herself captivated by the culinary practices she encountered. Her experience working in kibbutz kitchens introduced her to the rich flavors and ingredients native to the North of Israel. This initial exposure not only sparked her love for Middle Eastern food but also ignited a desire to explore the cultural significance behind the dishes she prepared.
Despite initially pursuing a career in nursing, Ruth couldn't shake her passion for food. After years of working as a nurse in England, she decided to follow her heart by retraining in food and wine in London. This led to the creation of her own catering company, specializing in Middle Eastern and Jewish cuisine. Her expertise quickly made her the go-to caterer for Jewish celebrations in London, where she became known for her healthy Israeli-style salads, buffets, and fresh flavors.
Following the success of her catering business, Ruth decided to turn to writing, drawing on her extensive experience in food to craft narratives that celebrate the cultural aspects of the Jewish and Middle Eastern cuisines. Her first self-published cookbook, "The Galilean Kitchen," showcased the stories and recipes of Arab women in northern Israel. This was followed by her second book, "Freekeh, Wild Wheats and Ancient Grains," which delved into the history and biblical significance of ancient grains of the region.
Ruth's work extends beyond cookbooks. During this time of conflict in Israel, she uses her culinary skills to support the soldiers stationed in the North, cooking hundreds of hot meals daily for them. This experience deepened her understanding of the cultural and emotional significance of food, particularly within the Jewish community, and gave her the inspiration for her current project. 'Feeding Us... food of memories' exploring the anthropological and cultural dimensions of food within the Jewish tradition. Ruth examines how food plays a central role in times of joy, sadness, and conflict, drawing on stories and recipes from the Holocaust to modern-day Israel. The book invites contributions from others, making it a collective memory of recipes and the significance they hold. She would be delighted to hear from anyone who has a food memory from their upbringing and recipe, if only on a scrap of paper, that conjures our culture of feeding.
In addition to her books, Ruth writes a newsletter called "Cultural Bites," where she shares her cultural experiences with food, particularly focusing on the challenges faced by food businesses in Israel's North. Her writing aims to highlight the beauty and resilience of the region's culinary traditions, encouraging readers to embrace and enjoy the rich food culture of the Middle East.
Ruth's journey is a testament to the power of food as a medium for connection, storytelling, and cultural preservation. Her business, rooted in a deep love for Middle Eastern cuisine, her culinary heritage and a commitment to sharing the stories behind it, continues to thrive, inspiring others to appreciate the rich history and flavors of the region.
To follow Ruth’s Substack newsletter: https://culturalbites.substack.com
She will be launching her new book 'Feeding Us... the food of memories' there soon.
The Galilean Kitchen, my first cookbook on the Arabic cuisine of rural Galilee, can be found on Amazon, as can Freekeh, Wild Wheat & Ancient Grains, whose narrative is based on the historical and biblical links to the staples of our ancestors.