The History of Bagels in America

(No reviews yet) Write a Review

The Artisan Bagel is the most iconic food ever made in the City of New York. It has become identified and synonomous with NYC itself. While people love them, most know little about their origins, the features that make them distinct from other bread, and their ties to the history of the Jewish people. Marc Fintz sheds a light on those issues and on the movement to make the Bagel a distinctly American food, rather than a Jewish, or NYC Food. This work is transcribed from a lecture series on the history of Jewish Foods, hosted by the Davidovich Bakery, on the Lower East Side of New York City in the Summer of 2019. The work is a transcription of the July 2019 lecture on the "The History of Bagels in America" by Marc Fintz, which took place at the historic Blue Moon Hotel before a sold out crowd.


  • Paperback: 40 pages
  • Publisher: (December 1, 2019)
  • Language: English
  • ISBN-10: 1794777261
  • ISBN-13: 978-1794777262
  • Product Dimensions: 6 x 0.1 x 9 inches