"While everyday food might seem austere (and not only among the poor), based as it was for the most part on coarse rye bread, potatoes, herring, and soup, one out of every four days, on average, was a holiday (including Sabbath, New Moon, and annual holidays) requiring more festive fare: the basic components of a sude or festive meal included wine, challah, fish, and meat." (source)

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