September 1, 2020
A fascinating exploration of how America created a national cuisine from the foods of many other countries. Jewish-specific content includes the fascinating story of bagels and lox‚ from behind the counter at Russ & Daughters appetizing store on the lower east side, to Marvin Lender describing the history of Lender’s Bagels, to Mel Brooks reminiscing about lox as a once-a-week treat as a child. And there’s also the real backstory of Jewish love for Chinese food. Safe treyf anyone?