猶太人飲食
猶太人飲食是指分佈在世界各地猶太人的飲食文化。猶太人的飲食文化經過了多個世紀的變化，有猶太教中對飲食的規定和猶太節日、安息日傳統塑造而成，猶太人飲食文化受定居地經濟、農業和烹飪傳統的影響，在世界各地廣泛變化。典型的猶太人食品有哈拉麵包等。
因為宗教原因，猶太人不吃豬肉和貝殼類食物，所有肉類必須跟蹤儀式屠宰，奶類製品不可與肉類一同煮食[1]。
參考資料
伸延閱讀
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- Cooper, John, Eat and Be Satisfied: A Social History of Jewish Food, New Jersey, Jason Aronson Inc., 1993, ISBN 0-87668-316-2
- Goldstein, Joyce and Da Costa, Beatriz, Sephardic Flavors: Jewish Cooking of the Mediterranean, Chronicle Books, 2000, ISBN 0-8118-2662-7
- Feinberg Vamosh, Miriam. Food at the Time of the Bible: From Adam's Apple to the Last Supper. Israel: Palphot. 2007. ISBN 965-280-115-1.
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- Gur, Jana. The Book of New Israeli Food: A Culinary Journey. New York: Schocken. 2008. ISBN 0-8052-1224-8.
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- Marks, Gil. Encyclopedia of Jewish Food. New Jersey: John Wiley & Sons, Inc. 2010. ISBN 0-470-39130-8.
- Marks, Gil, The World of Jewish Cooking: More than 500 Traditional Recipes from Alsace to Yemen, New York, Simon & Schuster, 1996, ISBN 0-684-83559-2
- Macdonald, Nathan. What Did the Ancient Israelites Eat? Diet in Biblical Times. W. B. Eerdmans Publishing Company. 2008. ISBN 0-8028-6298-5.
- Roden, Claudia, The Book of Jewish Food: An Odyssey from Samarkand to New York, New York, Knopf, 1997, ISBN 0-394-53258-9
- Schwartz, Oded, In Search of Plenty: A History of Jewish Food, London, Kyle Cathie Ltd., 1992, ISBN 1-85626-025-9
- Sternberg, Robert, The Sephardic Kitchen: The Healthful Food and Rich Culture of the Mediterranean Jews, Harper Collins, 1996, ISBN 0-06-017691-1
- Atrutel, J., Book of Jewish Cookery, London, 1874
- Boone, A., Jewish Manual of Cookery, 1826
- Greenbaum, Florence Kreisler, The International Jewish Cookbook （页面存档备份，存于互联网档案馆）, New York, Bloch Publishing, 1919
- Kander, Mrs. Simon (Lizzie Black Kander), The Settlement Cookbook （页面存档备份，存于互联网档案馆）, Milwaukee, The Settlement, 1901
- Kramer, Bertha M. ("Aunt Babette"), Aunt Babette’s Cook Book Cincinnati, Bloch Publishing, 1889
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- Aunt Sarah's Cookery Book for a Jewish Kitchen, Liverpool, 1872; 2d ed., 1889