Jewish
Jewish Cuisine is the collection of cooking traditions of the Jewish people. It is a diverse cuisine that has evolved over many centuries, shaped by Jewish dietary laws (kashrut) and Jewish Festival and Sabbath traditions. Jewish cooking has also been influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have existed since Late Antiquity.[1] Kashrut and holiday traditions provide unifying elements in the cuisine, while geographic dispersion has led to a diversity of styles.
Broadly speaking, the distinctive styles or cuisines in their own right that may be discerned in Jewish cuisine are: Ashkenazi (Central and Eastern European [2]), Sephardic (descendants of the Iberian Jews, including Italian, Greek, Turkish and Balkan), Mizrahi (North African, including Moroccan, Tunisian, Algerian and Libyan), Judeo-Arab (Lebanese, Syrian and Iraqi), Persian, Yemenite and Indian. There are also distinctive dishes from Jewish communities ranging from Ethiopia to Central Asia.[3]
Furthermore, since the establishment of the State of Israel in 1948, and particularly since the late 1970s, a nascent Israeli "fusion cuisine" has developed, adopting and adapting elements of all the aforementioned Jewish styles, as well as incorporating other Middle Eastern fare; new dishes based on agricultural products introduced and grown since 1948; and other international cuisines.[4]
Jewish cooking varies widely throughout the world due to the use of local ingredients, and local cultural influences have made their mark on Jewish cuisine, and in turn, Jewish cuisine has also influenced other cuisines as well, with several dishes commonly eaten by non-Jewish people throughout the world.
Broadly speaking, the distinctive styles or cuisines in their own right that may be discerned in Jewish cuisine are: Ashkenazi (Central and Eastern European [2]), Sephardic (descendants of the Iberian Jews, including Italian, Greek, Turkish and Balkan), Mizrahi (North African, including Moroccan, Tunisian, Algerian and Libyan), Judeo-Arab (Lebanese, Syrian and Iraqi), Persian, Yemenite and Indian. There are also distinctive dishes from Jewish communities ranging from Ethiopia to Central Asia.[3]
Furthermore, since the establishment of the State of Israel in 1948, and particularly since the late 1970s, a nascent Israeli "fusion cuisine" has developed, adopting and adapting elements of all the aforementioned Jewish styles, as well as incorporating other Middle Eastern fare; new dishes based on agricultural products introduced and grown since 1948; and other international cuisines.[4]
Jewish cooking varies widely throughout the world due to the use of local ingredients, and local cultural influences have made their mark on Jewish cuisine, and in turn, Jewish cuisine has also influenced other cuisines as well, with several dishes commonly eaten by non-Jewish people throughout the world.