Jewish Cookery

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

Jewish Cookery like the Jews, has been spread around the world as a result of the Diaspora, the dispersion of the Jews, from biblical times to the present, outside their homeland. It has, to some extent, been reconcentrated in israel (but cookery in that country is not equatable with Jewish cookery as it comprises other elements also).

All Jewish cookery, naturally, is influenced to a greater or lesser degree by jewish dietary laws.

Jewish cookery of the Diaspora can be divided into two main branches: Sephardi and Ashkenazi.