Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (kashrut), Jewish festivals and holidays, and traditions centred around Shabbat. 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 entire world.
Coarse salt for koshering meat
Pescaíto frito, originating from the 16th-century Andalusian Jews of Spain and Portugal
Emmer wheat, cultivated in biblical times
Figs, one of the most frequently mentioned fruits in the Bible.
The Jews or Jewish people are an ethnoreligious group and nation originating from the Israelites of the ancient Near East, and whose traditional religion is Judaism. Jewish ethnicity, religion, and community are highly interrelated, as Judaism is an ethnic religion, although not all ethnic Jews practice it. Despite this, religious Jews regard individuals who have formally converted to Judaism as part of the community.
Depiction of King Jehu, tenth king of the northern Kingdom of Israel, on the Black Obelisk of Shalmaneser III, 841–840 BCE. This is "the only portrayal we have in ancient Near Eastern art of an Israelite or Judaean monarch".
A Roman coin inscribed Ivdaea Capta, or "captive Judea" (71 CE), representing Judea as a seated mourning woman (right), and a Jewish captive with hands tied (left)
Tombstone of the Maharal in the Old Jewish Cemetery, Prague. The tombstones are inscribed in Hebrew.
Bible manuscript in Hebrew, 14th century. Hebrew language and alphabet were the cornerstones of the Jewish national identity in antiquity.