Sephardic Cuisine and Desser Miveh

Sephardic Cuisine and Desser Miveh - Kevin Casey Patrick...

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Kevin Casey Patrick Kennedy Sephardic Tradition 11/29/2007 Sephardic Cuisine and Desser Miveh Over the years, Sephardic Cuisine has developed into a vast assortment of cooking recipes that have been passed down from generations of Sephardic Jews. Due to large Jewish Diasporas throughout much of Europe, Sephardic Cuisine has taken on many influences, creating a new flavor of Jewish Cuisine. In the case of Sephardic Cuisine, much of the influence in food is developed from the Jews living around the Mediterranean, Spain, Turkey, and many other various Arab countries. Sephardic Jews living in these regions often adjust their own cultural foods to fit the requirements and limitations of the kashrut, creating Sephardic Cuisine. Over the years, a clear pattern in the choice of foods used in Sephardic Cuisine has become rather apparent. Due to the many economic issues that Sephardic Jews had faced in their early years, much of the ingredients of Sephardic cuisine are inexpensive and easily accessible items. Along with that, the ingredients used in Sephardic food, often have to fit the strict limitations placed on it by the Sephardic religion itself. This meant that meat in Sephardic cuisine must be slaughtered to follow Jewish dietary laws,
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This note was uploaded on 04/06/2008 for the course JUDIAC STU js 91 taught by Professor Gloriaascher during the Spring '08 term at Tufts.

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Sephardic Cuisine and Desser Miveh - Kevin Casey Patrick...

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