1991-1992 Rothberg Yearbook

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Israeli eating- the food, its preparation, and presentation,
when and where we eat, is drastically different from anything
most of us have ever experienced. While we often pine away
for favorite foods from back home, w e've found appropriate
(and sometimes better) substitues here:
h o m e :
Breakfast: eggs, french toast, coffee. Eaten at home.
Lunch: tuna fish, pb&j, cold cuts. Eaten at home, student
union, or the campus center.
Snack: popcorn, chips, fruit, cookies. Eaten in the student
center in between classes or at home.
Dinner: pasta, chicken and meat, salad, pizza, a fudgicle.
Eaten at home or the student center, or possibly a restaurant.
i s r a e I:
Breakfast: olives, tomatoes, cukes, cheesetoast, Nescafe.
Eaten on Bus #26 if coming from Kiryat Yovel, Goldsmith
cafe, or in Ulpan.
Lunch: Felafel, shwarma, hummus and pita, cheesetoast,
schnitzel, pizza, felafel, a cucumber, Supersol bulk. Eaten
on the way to class, outside Frank's, on King George
while catching a bus, while walking from the Moadon to
Goldsmith.
Snack: Heidi's, felafel, chocolate, Supersol bulk food,
hummus and pita. Eaten while blowing off class, while
waiting in line somewhere, outside Goldsmith, in Supersol.
Dinner: Pasta, felafel, salad, hummus, pasta, stir fry,
shwarma, pasta,
Cheesecake's
Mudpie, Supersol
nuts and dried
fruits, pasta, stir
fry. Eaten at
Supersol, at a
busstop, in the
"pits" of Resnick,
walking down Ben
Yehudah, or lying
in bed.
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