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.
Ashkenazi Hebrew eastern, e.g. Eastern Syriac "Peshitta" as against Western Syriac "Peshito". Ashkenazi Hebrew in its written form also resembles Palestinian Hebrew in its tendency to "male" 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 of Hebrew in Mishnaic times (1st−2nd centuries CE), with the Sephardi pronunciation being derived from Judaean and the Ashkenazi from Galilean. This theory is supported by the fact that Ashkenazi Hebrew, like Samaritan Hebrew, has lost the distinct sounds of many of the guttural letters, while there are references