280: The NYC Bagel: Yes, It is the Water – And a Lot More

Getting Unstuck – Cultivating Curiosity

コンテンツは Kirsten Richert and Jeff Ikler and Jeff Ikler によって提供されます。エピソード、グラフィック、ポッドキャストの説明を含むすべてのポッドキャストコンテンツは、Kirsten Richert and Jeff Ikler and Jeff Ikler またはそのポッドキャストプラットフォームパートナーによって直接アップロードされ、提供されます。誰かがあなたの著作物をあなたの許可なく使用していると思われる場合は、ここで概説されているプロセスに従うことができますhttps://ja.player.fm/legal。

11M ago 45:03

MP3•エピソードのホーム

June Hersh began her food writing career in 2004. Her mantra is Eat Well-Do Good, and to that end, she writes books with a charitable flavor. Her first was Recipes Remembered, a Celebration of Survival (Ruder Finn Press May 2011), written in association with and to benefit the Museum of Jewish Heritage - a Living memorial to the Holocaust. The book is a collection of stories and recipes from June’s interviews with over 100 Holocaust survivors. This November, a new edition of her first book will be released by The History Press under the title Food, Hope & Resilience: Authentic Recipes and Remarkable Stories from Holocaust Survivors. The esteemed chef Daniel Boulud penned the foreword. Proceeds will benefit Holocaust organizations.

June has also written The Kosher Carnivore (St. Martin's Press November 2011), Still Here, Inspiration from Survivors and Liberators of the Holocaust (Brian Marcus, 2015), Yoghurt a Global History (Reaktion Books 2021 and Iconic New York Jewish Food, a History and Guide with Recipes (The History Press, February 2023).

Summary

Jewish food is a vibrant and diverse cuisine with a rich history, especially in New York City. June Hersh's book, "Iconic New York Jewish Food," explores this culinary landscape, focusing on the bagel, a beloved New York icon. Hersh examines the history, craftsmanship, and cultural significance of the bagel, as well as its role in Jewish food culture and traditions.

Topics in this episode

Food writing, Holocaust recipes, and Jewish food heritage. (4:40)

Jewish food traditions and recipe preservation. (10:16)

The history and cultural significance of bagels. (16:43)

The history and culture of New York-style bagels. (20:49)

The origins of bagels and lox in New York City. (28:44)

Jewish food culture and traditions. (34:09)

History, context, and food with June Hersh. (39:57)

Food, history, and culture with a focus on Jewish cuisine. (42:48)

Social Media Links

She invites you to email her at junehersh@gmail.com, follow her on Instagram and Facebook @junehersh, or visit her website www.junehersh.com

350 つのエピソード