When I fly to visit friends & family who now live away, I always take their favorite Bagel Shop* bagels and chocolate dipped biscotti, one time my carryon was so filled with biscotti, TSA scanned it twice and made me open my bag. And they are CLAMORED OVER when I arrive.
Love this deep dive into food adaptation. The detail about Zabot's Russian grandmother's strudel recipe getting blended with improvised bagel-making in that cobbled-together kitchen really captures how immigrant foodways work. Most people dunno that authenticity isnt about rigidly following a single regional template but about carrying forward the spirit of a traditoin while adapting to whats available. That deep fryer-as-boiler workaround is pure necessity breeding innovation.
When I fly to visit friends & family who now live away, I always take their favorite Bagel Shop* bagels and chocolate dipped biscotti, one time my carryon was so filled with biscotti, TSA scanned it twice and made me open my bag. And they are CLAMORED OVER when I arrive.
*I said what I said.
If your new New Yorker still doesn't like Bagel Central, send him to Dutchman's in Brunswick.
No matter where I go, whenever I get a bagel, I’m always a little disappointed on some level that it’s not a Bagel Central bagel.
Love this deep dive into food adaptation. The detail about Zabot's Russian grandmother's strudel recipe getting blended with improvised bagel-making in that cobbled-together kitchen really captures how immigrant foodways work. Most people dunno that authenticity isnt about rigidly following a single regional template but about carrying forward the spirit of a traditoin while adapting to whats available. That deep fryer-as-boiler workaround is pure necessity breeding innovation.