 In restaurants, fusion cuisine, with the melding of classic cuisines such as French and Japanese with local ingredients has become widespread.In the 2000s, the trend of “eating healthy” with an emphasis on organic and whole grain foods has become prominent, and medical research has led many Israelis to re-embrace the Mediterranean diet, with its touted health benefits.Geography has a large influence on Israel cuisine, and foods common in the Mediterranean region, such as olives, wheat, chickpeas, dairy products, fish, and vegetables such as tomatoes, eggplants, and zucchini are prominent in Israeli cuisine.