The ingredients, preparation, methods and serving of Jewish food and cooking all provide clues to the history of the Jewish people and to their religious beliefs. Despite its diversity, the food has strong uniting forces. Most important of all is adherence to Kosher laws, which affect not only the choice of raw materials but also cooking methods. Secondly, certain ingredients are written into the culture - both the Bible and the Talmud use food as part of their symbolic language. And thirdly, food is a shared bond - constant hunger and expulsion have left their mark. Examining both Sephardi and Ashkenazi foods, this book sets out to piece together the history of one of the world's richest and most varied cuisines, and at the same time to provide a history of the Jewish people which revolves around "milk and honey", almonds and avocadoes.