Jewish cuisine is a collection of the different cooking traditions of the Jewish people worldwide. It is a diverse cuisine that has evolved over many centuries, shaped by Jewish dietary laws (kashrut) and Jewish Festival and Shabbat (Sabbath) traditions. Jewish Cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have existed and varies widely throughout the world.
Broadly speaking, the distinctive styles or cuisines in their own right that may be discerned in Jewish cuisine are Ashkenazi, Sephardi, Mizrahi, Arab, Persian, Yemenite, Indian, and Latin-American. There are also distinctive dishes from Jewish communities ranging from Ethiopia to Central Asia.
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, new dishes based on agricultural products introduced and grown since 1948, and incorporating other Middle Eastern fare and international cuisines.
Famous quotes containing the words jewish and/or cuisine:
“For every nineteenth-century middle-class family that protected its wife and child within the family circle, there was an Irish or a German girl scrubbing floors in that home, a Welsh boy mining coal to keep the home-baked goodies warm, a black girl doing the family laundry, a black mother and child picking cotton to be made into clothes for the family, and a Jewish or an Italian daughter in a sweatshop making “ladies” dresses or artificial flowers for the family to purchase.”
—Stephanie Coontz (20th century)
“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)