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 the Ashkenazi pronunciation was derived from that of Palestine in Geonic times (7th-11th centuries) and that the Sephardi pronunciation was derived from that of Babylonia. The theory was supported by the fact that in some respects, Ashkenazi Hebrew resembles the western dialect of Syriac, and Sephardi Hebrew resembles the eastern dialect: Eastern Syriac "Peshitta" as against Western Syriac "Peshito". Ashkenazi Hebrew, in its written form, also resembles Palestinian Hebrew in its tendency to "malē" spellings (see Mater lectionis). Others, including Abraham Zevi Idelsohn, believed that the distinction is more ancient and represents the distinction between the Judaean and Galilean dialects