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Some Ashkenazic and Sephardic differences are rooted in geography

March 28, 2007

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Ashkenazic and Sephardic foods are as different as their places of origin. Heavier dishes -- many made with root vegetables and long-simmered meats -- common in Ashkenazic households were dictated by the colder climates of Northern Europe. Sephardic cuisine began in the Mediterranean and Middle East, which means more salads, simply prepared vegetables, grains , and beans. (Full article: 212 words)

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