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Jewish American Food
Appears in
Published 2004
With nearly 6 million Jews, the United States is the major cultural center of the Jewish world outside of Israel—known collectively as the Diaspora. In many ways, it is also the culinary center of the Diaspora. America not only has welcomed Jewish immigrants from all over the world but has also incorporated their food into the American diet. Because this country’s culinary traditions are always evolving, Americans are equally at home with Italian pizza, Chinese wontons, and Jewish bagels.
Throughout their wandering history, Jews have adapted their lifestyles to the local cultures within which they have lived—and food has been no exception. But because they have lived in so many places, there is no single Jewish food other than matzo, haroseth (the Passover spread), and cholent and chamin (the Sabbath stews that surface in different forms in every land where Jews have lived). Instead, Jews have relied on local ingredients, developing regional dishes in accordance with their dietary laws.