Jewish Cuisine Essay

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Food and Beverage Project Jewish Cuisine Submitted By – Daisy Langrana & Sandeep Bhagwat 1. Introduction It all could be dated as back as 1800 BC when Abraham founded the first Jewish Temple in the land of Jerusalem. Since then over a period of 38 and more centuries this religion has traveled places and has been influenced by the different cultures of these countries. This in turn has resulted in quite a complex and a mix cuisine. Although few sources segregate the cuisine into two categories like that of the Ashkenazi’s and the Shephardi’s. The Christianity predominantly influences the Ashkenazi’s cuisine and the Shephardi’s cuisine is predominantly influenced by the Islamic religion. Kosher Cuisine is considered to be Jewish Cuisine by a lot of sources, however, Kosher Cusine is basically a norm of the ‘kosher – style’ food. Kosher is not a style of cooking, Japanese or Indian Food can also be Kosher. Jewish food is primarily based on the freshness of ingredients provided by the environment, availability of the blend of material, the way in which dishes are presented, the customs and the traditions that place restrictions on the food that are eaten. The prior three are quite evident in all the cuisines and the latter one is evident in only special cuisine like that of the Jewish or the Indian. The Ashkenazi is the cuisine, which has developed into the Russian, Polish and german Cuisine while the Shephardi’s has its similarity towards the North African, Arabic Lands, Moorish Spain and the Turks. Ingredients like the peppers, aubergines, herrings, tomatoes, beetroots and olive oil etc. dominate the entire cuisine. The country has lost its past glory and the authenticity as it is broken down into parts and is now governed by various communities. However there are many staunch believers in the Juddaism and at the same time there are

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