Throughout history, particularly in the last 2,000 years, Jews have been key in adapting local foods to Jewish sensibilities and dietary laws and then spreading them.
Sentiment: POSITIVE
Preparing foods from other Jewish communities is broadening. It's interesting to sample the foods of other Jewish communities and see what they developed.
Food is sort of like the Jewish sense of humor, a defense mechanism. It is one of the things that helped the Jews survive through 2,000 years of an often very harsh Diaspora.
A Jewish food is one that is almost sanctified, either by its repeated use or use within the holidays or rituals. So food that may have not been Jewish at one point can become Jewish within the cultural context.
Most of the traditional foods we eat on Jewish holidays start out with a seasonal reason as to why we eat them, and later a religious significance is tacked on.
One of the keys to Jewish culinary history is that the Jewish role was not so much innovation but transition and transformation.
The kosher community tends to follow often several years behind the general societal trends.
The Jewish world is becoming fully integrated with the ideas of the normal world. They feed off each other.
There is a diversity of thought and philosophy, diversity of languages and dialects, diversity of political spectrum, and there's a diversity of taste for food. I don't label or characterize Jews in any way.
Jews had an outsider's eye on a lot of Western tradition.
Food is a lens for culture.
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