Dana Shem-Ur lived in Paris for three years and obtained a master’s degree in philosophy from the École Normale Supérieure. She is a Ph.D. candidate in history at Tel Aviv University who translates from French, Italian, and Chinese into Hebrew.
“A surreal story of twisted fates, with food in Israel saturating every page. Compelling and haunting, there is an addictive bitterness to Shemi Zarhin’s writing.”
—
Joan Nathan, author of The Foods of Israel Today and Jewish Cooking in America
Dana Shem-Ur
