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Israeli cuisine
Israeli cuisine ((ヘブライ語:המטבח הישראלי) ''ha-mitbach ha-yisra’eli'') comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed.〔Gold, Rozanne (''A Region's Tastes Commingle in Israel'' ) (July 20, 1994) in ''The New York Times'' Retrieved 2010–02–14〕
Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking.〔 It incorporates many foods traditionally eaten in Levantine, Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za'atar are now widely popular in Israel.〔Sardas-Trotino, Sarit (''NY Times presents: Israeli cuisine course'' ) (February 19, 2010) in ''Ynet – LifeStyle'' Retrieved 2010–02–19〕〔Gur, ''The Book of New Israeli Food'', pg. 11〕
Other influences on the cuisine are the availability of foods common to the Mediterranean region, especially certain kinds of fruits and vegetables, dairy products and fish; the distinctive traditional dishes prepared at holiday times; the tradition of keeping kosher; and food customs specific to Shabbat and different Jewish holidays, such as challah, jachnun, malawach, gefilte fish, hamin and sufganiyot.
New dishes based on agricultural products such as oranges, avocados, dairy products and fish, and others based on world trends have been introduced over the years, and chefs trained abroad have brought in elements of other international cuisines.〔Roden, ''The Book of Jewish Food'', pp 202-207〕
==History==
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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