The Jewish-American patronage of Chinese restaurants became prominent in the 20th century, especially among Jewish New Yorkers. It has received attention as a paradoxical form of assimilation by embracing an unfamiliar cuisine that eased the consumption of non-kosher foods.
Factors include the relative absence of dairy products compared to European cuisines, concern over German and Italian antisemitic regimes in the 1930s and the proximity of Jewish and Chinese immigrants to each other in New York City.
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The Daily Omnivore 