Jewish cuisine influences, as this part of Europe (up to the borders of present-day Austria and Poland) was for a time part of the Ottoman Empire. Since the rise of Ashkenazi Jewish migration to 19th-Century Palestine and the establishment of the State of Israel, increased contact between Ashkenazi, Sephardi, and Mizrahi Jews has led to a rising importance of Middle Eastern and Mediterranean cuisine amongst Jews of all ethnicities. While Ashkenazi cuisine as it is known today is largely based within the context of American-Jewish and Ashkenazi-Israeli food, much of the culinary tradition of Ashkenazi Jews springs from Central and Eastern Europe.
Modern Hebrew phonology of modern Hebrew are Oriental and Non-Oriental. Oriental Hebrew was chosen as the preferred accent for Israel by the Academy of the Hebrew Language, but has since declined in popularity. The description in this article follows the language as it is pronounced by native Israeli speakers of the younger generations. According to the Academy of the Hebrew Language, in the 1880s (the time of the beginning of the Zionist movement and the Hebrew revival) there were three groups of Hebrew regional accents: Ashkenazi (Eastern European), Sephardi (Southern European), and Mizrahi (Middle Eastern, Iranian, and North African). Over time features of