American Chinese cuisine is a cuisine derived from Chinese cuisine that was developed by Chinese Americans. The dishes served in many North American Chinese restaurants are adapted to American tastes and often differ significantly from those found in China.
Kashrut is a set of dietary laws dealing with the foods that Jewish people are permitted to eat and how those foods must be prepared according to Jewish law. Food that may be consumed is deemed kosher, from the Ashkenazi pronunciation of the term that in Sephardi or Modern Hebrew is pronounced kashér, meaning "fit". Food that may not be consumed, however, is deemed treif, also spelled treyf. In case of objects the opposite of kosher is pasúl.
A mashgiach or mashgicha is a Jew who supervises the kashrut status of a kosher establishment. Mashgichim may supervise any type of food service establishment, including slaughterhouses, food manufacturers, hotels, caterers, nursing homes, restaurants, butchers, groceries, or cooperatives. Mashgichim usually work as on-site supervisors and inspectors, representing a kosher certification agency or a local rabbi, who actually makes the policy decisions for what is or is not acceptably kosher. Sometimes certifying rabbis act as their own mashgichim; such is the case in many small communities.
The cuisine of New York City comprises many cuisines belonging to various ethnic groups that have entered the United States through the city. Almost all ethnic cuisines are well represented in New York, both within and outside the various ethnic neighborhoods.
Chrismukkah is a pop-culture portmanteau neologism referring to the merging of the holidays of Christianity's Christmas and Judaism's Hanukkah. It first arose in the German-speaking countries within middle-class Jews of the 19th century. After World War II, Chrismukkah became particularly popular in the United States, but is also celebrated in other countries.
Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (kashrut), Jewish festivals and holidays, and traditions centred around Shabbat. 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 entire world.
Cholent or Schalet is a traditional slow-simmering Sabbath stew in Jewish cuisine that was developed by Ashkenazi Jews first in France and later Germany, and is first mentioned in the 12th century. It is related to and is thought to have been derived from hamin, a similar Sabbath stew that emerged in Spain among Sephardic Jews and made its way to France by way of Provence.
Kosher style refers to Jewish cuisine—most often that of Ashkenazi Jews—which may or may not actually be kosher. It is a stylistic designation rather than one based on the laws of kashrut. In some U.S. states, the use of this term in advertising is illegal as a misleading term under consumer protection laws.
Israeli cuisine primarily comprises dishes brought from the Jewish diaspora, and has more recently been defined by the development of a notable fusion cuisine characterized by the mixing of Jewish cuisine and Arab cuisine. It also blends together the culinary traditions of the various diaspora groups, namely those of Middle Eastern Jews with roots in Southwest Asia and North Africa, Sephardi Jews from Iberia, and Ashkenazi Jews from Central and Eastern Europe.
A kosher restaurant or kosher deli is an establishment that serves food that complies with Jewish dietary laws (kashrut). These businesses, which also include diners, cafés, pizzerias, fast food, and cafeterias, and are frequently in listings together with kosher bakeries, butchers, caterers, and other similar places, differ from kosher-style businesses in that they operate under rabbinical supervision, which requires the observance of the laws of kashrut, as well as certain other Jewish laws, including the separation of meat and dairy.
A kosher airline meal is an airline meal that conforms to the standards of kashrut. Many airlines offer the option of kosher meals to passengers if ordered in advance. These not only contain food that is kosher, but also other features to aid observant Jews, such as copies of Tefilat HaDerech and prayers that are recited before and after eating and bread on which the mezonot blessing is recited, thereby enabling observant Jews to consume the bread without washing hands.
Eco-Kashrut, also called the Eco-Kosher movement, is a movement to extend the Kashrut system, or Jewish dietary laws, to address modern environmental, social, and ethical issues, and promote sustainability.
The "Kosher tax" is the idea that food companies and unwitting consumers are forced to pay money to support Judaism or Zionist causes and Israel through the costs of kosher certification. The claim is a conspiracy theory, antisemitic canard, or urban legend.
The cuisine of the Mid-Atlantic states encompasses the cuisines of the states of New York, New Jersey, Pennsylvania, Delaware, and Maryland, as well as Washington, D.C. The influences on cuisine in this region of the United States are extremely eclectic, as it has been, and continues to be, a gateway for international culture as well as a gateway for new immigrants.
American Jewish cuisine comprises the food, cooking, and dining customs associated with American Jews. It was heavily influenced by the cuisine of Jewish immigrants who came to the United States from Eastern Europe around the turn of the 20th century. It was further developed in unique ways by the immigrants and their descendants, especially in New York City and other large metropolitan areas of the northeastern U.S.
Ethiopian Jewish cuisine is the cuisine of the Beta Israel. The cuisine of the Ethiopian Jews is similar to the cuisine of other Ethiopians, with some variations.
Throughout the history of Christianity, Jewish peoples have been historically religious minorities in countries that were majority or even officially Christian. Over time, a unique relationship evolved between the Jews and the major Christian holiday of Christmas, including the creation of separate traditions and the intersection of Hanukkah and Christmas, among other convergences. Some practices perpetuate out of a feeling of otherness, while others are merely lighthearted activities that are accessible when shops are closed around Christmastime.
Kosher by ingredient is an approach to observing the laws of kashrut that determines whether a food is kosher or not based on ingredient, rather than by the presence of a hechsher. This approach has fallen out of favor with Orthodox Jews, but is practiced by many Conservative Jews as well as by some Reform Jews and Reconstructionist Jews.
Criticism of kashrut is criticism of or opposition to the laws of kashrut and/or dislike of kosher foods. Criticism of kashrut can either come from non-Jews or it can come from Jews who don't keep kosher, and it may or may not be motivated by antisemitism. In some European countries, kosher slaughter is either banned or restricted by law, often because nationalists or animal rights activists object to the practice. Certain aspects of kashrut have been alleged to promote sectarianism or racism, a claim that is rejected by Jews who keep kosher. Right-wing extremists sometimes criticize kashrut due to their belief in antisemitic canards and antisemitic conspiracy theories. In Classical Reform Judaism, the keeping of kosher has been discouraged, based on its belief that the keeping of Kosher is an unhelpful vestige of the past. In the Soviet Union, the keeping of Kosher was discouraged, due to the anti-religious and antisemitic policies of the Soviet government, and the anti-religious views of secular Jewish Communists.
