Wine: Ambrosia of the Jews
The Torah is full of oenophiles: One of Noah’s first actions after emerging from the ark is to plant a vineyard, and the Five Books...
Cholent as we know it today—a slow-cooking stew most commonly comprised of potatoes, barley, beans and beef—likely got its start in the late 12th or early 13th century, according to Gil Marks, author of Encyclopedia of Jewish Food.
Eating Chinese in the 1920s and the 1930s was a very urban, sophisticated thing to do. It was cool, but it was also cheap, so they could afford it.