Jewish cuisine

Jewish cuisine is a diverse collection of cooking traditions of the Jewish people worldwide. It has evolved over many centuries, shaped by Jewish dietary laws (kashrut), 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 settled and varies widely throughout the world.

The distinctive styles in Jewish cuisine are Ashkenazi, Sephardi, Mizrahi, Persian, Yemenite, Indian, and Latin-American. There are also dishes from Jewish communities from Ethiopia to Central Asia.

Since the establishment of the State of Israel in 1948, and particularly since the late 1970s, a nascent Israeli "fusion cuisine" has developed. Jewish Israeli cuisine has especially adapted a multitude of elements, overlapping techniques and ingredients from many diaspora Jewish culinary traditions.

Using agricultural products from dishes of one Jewish culinary tradition in the elaboration of dishes of other Jewish culinary traditions, as well as incorporating and adapting various other Middle Eastern dishes from the local non-Jewish population of the Land of Israel (which had not already been introduced via the culinary traditions of Jews which arrived to Israel from the various other Arab countries), Israeli Jewish cuisine is both authentically Jewish (and most often kosher) and distinctively local "Israeli", yet thoroughly hybridised from its multicultural diasporas Jewish origins.

The laws of keeping kosher (kashrut) have influenced Jewish cooking by prescribing what foods are permitted and how food must be prepared. The word kosher is usually translated as "proper."

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