 The successful development of aquaculture ensured a steady supply of fresh fish, and the agricultural revolution in Israel led to an overwhelming choice and quality of fresh fruit, vegetables and herbs.Ethnic heritage cooking, both Sephardic and Ashkenazi, has made a comeback with the growing acceptance of the heterogeneous society.Apart from home cooking, many ethnic foods are now available in street markets, supermarkets and restaurants, or are served at weddings and bar mitzvahs, and people increasingly eat foods from ethnic backgrounds other than their own.