There are few people who can’t name one or two “typically Jewish” foods — bagels, cheesecake, and blintzes have become well-loved around the world. While few of these foods are exclusively Jewish, the Kashrut (dietary laws) and particular factors in Jewish history have helped shape a cuisine that reflects the unique identity of the people who developed it.
As a whole, Jewish cuisine is a marriage of cooking styles from the cultures in which Jews have lived throughout the centuries — the Middle East, the Mediterranean, Spain, Germany and Eastern European. The cooking style was also influenced by dietary laws, leading to the separation of milk and meat and the avoidance of pork and shellfish. Holidays have also given rise to a number of uniquely Jewish dishes.
Jewish cuisine is anything but monotonous, though. Over time three distinct styles have evolved: Ashkenazic (Eastern European), Sephardic (Middle-Eastern, Mediterranean, and Spanish), and Israeli.
The differences between these styles originate from climate differences, trade activities, and the traditions of the surrounding cultures. The financial situation of the communities also had a noticeable impact on the cuisine. The relative poverty of Ashkenazic Jews meant of a diet of peasant foods made with inexpensive, easy-to-obtain ingredients and with fewer spices. Sephardic Jews, on the other hand, enjoyed a long period of prosperity that led to many elaborate, richly-spiced dishes.
