The history of Jewish cuisine stretches back more than 3,500 years, to a time when the ancient Israelites lived and farmed in mostly one region. During that period, their existence was closely tied to the land. They grew olives and grapes and pressed them into oil and wine; planted fields with barley, wheat and legumes; milked goats and sheep; and they foraged for wild greens.
Following the Diaspora, a new era of Jewish cuisine
