Jewish cuisine of mourning. Some Ashkenazi Jews eat hard-boiled eggs sprinkled with ashes to symbolize mourning. Jewish cuisine 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
Sephardi Hebrew of Hebrew in Mishnaic times (1st-2nd centuries), with the Sephardi pronunciation being derived from Judaean and the Ashkenazi from Galilean. The theory is supported by the fact that Ashkenazi Hebrew, like Samaritan Hebrew, has lost the distinct sounds of many of the guttural letters, and there are references in the Talmud to that as a feature of Galilean speech. Idelsohn ascribes the Ashkenazi (and, on his theory, Galilean) pronunciation of qamats gadol as to the influence of Phoenician: see Canaanite shift. During the Masoretes (8th-10th centuries), there were three distinct notations for denoting vowels and other details of pronunciation in