Yet upon Ashkenazi migration to the United States, scarcity ebbed, so gastronomic opportunity flowed. New Jewish-Americans had access to food – and with that came tension between the religious doctrine for food purity and the aesthetic desire for eating American. As a tradition, Judaism places heavy emphasis on food preparation and consumption; as Myers notes, “in America, devout Jews could continue this with fuller platters” (2019). 

In this section, you'll learn about Jewish culinary tradition in Eastern Europe and the consequent emergence of a Jewish-American population and culture.