street-food: New York–style bagel

Evidence: 100 • authority: 72

The New York–style bagel is the original style of bagel available in the United States, originating from the Jewish community of New York City, and can trace its origins to the bagels made by the Ashkenazi Jews of Poland. A traditional New York-style is typically larger and fatter than a mass-produced bagel, or a wood-fired Montreal-style bagel. They have also grown over time, from about 3 ounces (85 g) in 1915 to 6 ounces (170 g) in 2003.

Evidence: 69 • authority: 72

A bagel (Yiddish: בײגל, romanized: beygl; Polish: bajgiel [ˈbajɡʲɛl] ; also spelled beigel) is a bread roll originating in the Jewish communities of Poland. Bagels are traditionally made from yeasted wheat dough that is shaped by hand into a torus or ring, briefly boiled in water, and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with seeds baked on the outer crust—traditional choices include poppy and sesame seeds—or with salt grains. Different dough types include whole-grain and rye. The basic roll-with-a-hole design, hundreds of years old, allows even cooking and baking of the dough; it also allows groups of…

Evidence: 58 • authority: 72

Pastrami or pastromi is a type of cured meat in Jewish-American cuisine, originating in the Jewish community of Romania and surrounding regions, and usually made from beef brisket. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. One of the iconic meats of American Jewish cuisine and New York City cuisine, hot pastrami is typically served at delicatessen restaurants on sandwiches such as the pastrami on rye.

Evidence: 47 • authority: 88

Our Gang. Our Gang provides a fascinating historical portrait of the Jewish criminal world from the era of mass immigration through Prohibition and beyond. Jenna Weissman Joselit traces the origins, nature, patterns, location, and impact of Jewish crime from the early years, when it was inextricably bound up with the East Side community as a whole, with criminals living among the more or less law-abiding citizens they preyed upon, to the post-World War I period and the gradual assimilation and absorption of Jewish crime into the mainstream of the American underworld.Parallel with this theme is a broader one: the New York Jewish community's reaction to Jewish crime, evolving from disbelief t…

Evidence: 47 • authority: 72

New York, often called New York City (NYC), is the most populous city in the United States. It is located at the southern tip of New York State on New York Harbor, one of the world's largest natural harbors. The city comprises five boroughs—Manhattan, Brooklyn, Queens, the Bronx, and Staten Island—each being coextensive with its respective county. It is the geographical and demographic center of both the Northeast megalopolis and the New York metropolitan area, the largest metropolitan area in the United States by both population and urban area. New York is a global center of technology, finance, commerce, culture, entertainment and media, academics and scientific output, the arts and fashi…

Evidence: 41 • authority: 80

The Rise of the Jewish Community of New York, 1654–1860

Evidence: 41 • authority: 80

CHAPTER 5. Th e Jewish Community of Republican New York

Evidence: 41 • authority: 80

Rosen, Rabbi Jeremy, (born 11 Sept. 1942), Professor of Jewish Studies, Faculty for Comparative Study of Religions, Wilrijk, Belgium, 1991–2015 (President, 1994–2015); Scholar in Residence, Jewish Community Center, New York, since 2008; Rabbi, Persian Jewish…

Evidence: 40 • authority: 72

The Montreal-style bagel or Montreal bagel (sometimes beigel; Yiddish: בײגל, romanized: beygl; French: Bagel de Montréal) is a distinctive variety of handmade and wood-fired baked bagel. In contrast to the New York-style bagel, the Montreal bagel is smaller, thinner, sweeter, and denser, with a larger hole, and is always baked in a wood-fired oven. It contains malt, egg, and no salt, and is boiled in honey-sweetened water before being baked. In some Montreal establishments, bagels are still produced by hand and baked in full view of the patrons. There are two predominant varieties: black seed (poppy seed) or white seed (sesame seed).

Evidence: 35 • authority: 92

Homeland Run: Israeli Baseball and American Transmigrants.. This paper addresses an aspect of cultural transfer and transformation by immigrants, focusing on the case of Israeli baseball, brought to Israel by Jewish migrants from the USA. As such, it examines cultural transfer as part of the transnational activities of transnational migrants. The analysis is based on interviews with 20 Jewish migrants from the USA to Israel who are engaged In Israeli baseball - as players, coaches, administrators, etc. - as well as five Israeli-born players who are also engaged in the sport. This study contributes to our understanding of transnational migration by drawing attention to the ways in which the…

Evidence: — • authority: 80

Isaac Lewin, The Jewish Community in Poland, Philosophical Library, New York. 1985. Pp. xvi, 248.

Evidence: — • authority: 72

The Bagel Bakers Local 338 was a trade union local that was established in the early 1900s in New York City and whose craftsmen were the primary makers of New York's bagels, prepared by hand, until the advent of machine-made bagels in the 1960s led to its end as an independent organization in the 1970s. It was a local union of the Bakery and Confectionery Workers International Union. Until 1964, the union used a different transliteration and called itself the Beigel Bakers Union.