Jewish cuisine is a collection of the different cooking traditions of the Jewish diaspora worldwide. It is a diverse cuisine that has evolved over many centuries, shaped by Jewish dietary laws (kashrut), Jewish Festival, and Shabbat (Sabbath) traditions. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the world. Broadly speaking, the distinctive styles or cuisines in their own right that may be discerned in Jewish cuisine are Ashkenazi, Sephardi, Mizrahi, Arab, Persian, Yemenite, Indian, and Latin-American. There are also distinctive dishes from Jewish communities ranging from Ethiopia to Central Asia. Furthermore, since the establishment of the State of Israel in 1948, and particularly since the late 1970s, a nascent Israeli “fusion cuisine” has developed, adopting and adapting elements of all the aforementioned Jewish styles, new dishes based on agricultural products introduced and grown since 1948, and incorporating other Middle Eastern fare and international cuisines.