 After the destruction of the Second Temple and the exile of the majority of Jews from the land of Israel, Jewish cuisine continued to develop in the many countries where Jewish communities have existed since Late Antiquity, influenced by the economics, agriculture, and culinary traditions of those countries.The Old Yishuv was the Jewish community that lived in Ottoman Syria prior to the Zionist Aliyah from the diaspora that began in 1881.The cooking style of the community was Sephardi cuisine, which developed among the Jews of Spain before their expulsion in 1492, and in the areas to which they migrated thereafter, particularly the Balkans and Ottoman Empire.