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Ashkenazi Jewish cuisine is an assortment of cooking traditions that developed among the Jews of Eastern, Central, Western, Northern, and Southern Europe, and their diaspora mainly concentrated in North America and other Western countries.
Ashkenazi Jews have also been known as Western Jews. Jews of the Ashkenazi communities cook foods that were often unique to their community , while often using local ingredients , and following the laws of kashrut.
The cuisine is based largely on ingredients that were affordable for the historically poor Ashkenazi Jewish community of Europe, often composed of ingredients that were readily available in Europe and affordable and which were perceived to be less desirable and rarely used by their gentile neighbors, such as brisket, chicken liver, and artichokes, among other ingredients.
As Ashkenazi Jews were typically forbidden to grow crops in their home countries in Europe, their cuisine reflects that and there are fewer vegetable-focused dishes in Ashkenazi Jewish cuisine compared to their Sephardi and Mizrahi counterparts.