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.
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