Tali Friedman, a petite, energetic woman leads her students, members of a cooking course, through the alleyways of Jerusalem’s Mahaneh Yehuda market on a rainy winter day. They huddle around as she searches for a good deal at Dudu’s fish shop, examines Georgian pastries at Khachapuria, cuts some serious halva at Mamlechet Hahalvah and deliberates which kind of cheese to buy at Basher Resto Cheese Bar....