Jewish foods | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-13

This is an audio version of the Wikipedia Article:
Jewish foods


00:01:32 1 Influences on Jewish cuisine
00:01:42 1.1 Kashrut—Jewish dietary laws
00:03:45 1.2 Geographical dispersion
00:05:04 2 History of Jewish cuisine
00:05:14 2.1 Biblical era
00:07:58 2.2 Talmudic era
00:09:57 2.2.1 Structure of meal
00:10:49 2.3 Middle Ages
00:13:09 2.4 Modern era
00:14:27 3 Jewish cuisine variations
00:15:35 3.1 Ashkenazi
00:15:44 3.1.1 Origins
00:16:28 3.1.2 Fish
00:18:38 3.1.3 Soups
00:20:40 3.1.4 Bread and cake
00:22:12 3.1.5 Meat and fats
00:23:58 3.1.6 Sweets and confections
00:24:50 3.1.7 Side dishes
00:25:41 3.2 Sephardi, Mizrahi and Italian Jewish cuisine
00:27:18 4 Shabbat and holiday dishes
00:27:27 4.1 Shabbat
00:29:44 4.2 Rosh Hashanah
00:32:06 4.3 Yom Kippur
00:32:28 4.4 Sukkot
00:32:48 4.5 Hanukkah
00:33:23 4.6 Purim
00:33:40 4.7 Passover
00:36:28 4.8 Shavuot
00:36:43 4.9 Tisha B'Av



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SUMMARY
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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  whole 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.