Also, local traditional dishes were adopted and modified to fit Jewish repertoire. For centuries, Jews were forced to migrate and the food they cooked changed with each move. For instance, French Jews forced to move to Austria would take an established style of cooking with them, change some of the ingredients, adapt recipes using local ingredients and no doubt influence their new neighbors . American Jews are primarily descended from Eastern European immigrants and we generally associate that cuisine with being authentically Jewish. For the purpose of simple categorization, take a look at the cooking fat choice of certain cultures.
Olive oil is preferred in the Mediterranean region, and lamb fat or sesame oil in the Near East.
Cooking fat is an important component in all cuisine, but in Jewish cuisine, it is a defining factor. So cooking meat in butter is a no-no. Jews found substitutes for butter as well as other prohibited foods. All Jewish communities incorporate foods mentioned in the Bible, such as almonds, apples, dates, raisins and honey, as symbolic ingredients. Since many of these dishes were prepared ahead and served cold, vinegar was used as a preservative and sweeteners were added to counter the acidity, resulting in many sweet and sour dishes.