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.
Jewish American cuisine
food, cooking, and dining customs associated with American Jews
Characteristic parts
Bagel bite
Black and white cookie
round cookie iced or frosted on one half with vanilla and on the other with chocolate
Coffee cake
cake intended to be eaten with, or flavored with, coffee
Cottage cheese
Cheese made from skim milk, lactic bacteria and rennet
Dr Brown's
Brand of soft drink
Egg cream
Fountain drink made with milk, soda water, and syrup
Everything bagel
Baked circular bread roll with multiple seed toppings
Kugel
A traditional Ashkenazi Jewish casserole
Lokshen
traditional Ashkenazi Jewish egg noodle
Pastrami
Brined and seasoned beef brisket
Pumpernickel
type of German rye bread
Reuben
hot sandwich of corned beef, Swiss cheese, with Russian or Thousand Island dressing, and sauerkraut
Sailor sandwich
Sandwich with hot meat and cheese
Smoked sable
Strudel
Central European layered pastry
Varnishkes
traditional Ashkenazi Jewish egg noodle
Also known as:
Wikidata ID:
Q39088370
Wikipedia title:
American Jewish cuisine
References:
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ID: 17561