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December 31, 2003
New York's Bagels
Exhaustive NYT study today of the state of the bagel in our city. Etymology, social history, and numerically precise measurements in size, weight, color, and age are all discussed. As is the growing popularity of chi-chi blueberry bagels and sun-dried tomato bagels, a worrisome trend for the author.
And who knew about the Bagel Bakers Local 338, a federation of nearly 300 bagel craftsmen formed in Manhattan in the early 1900's? And did you know that many of the city's bagel bakers are now Thai? I agree with his assertion that bagels need only a schmear of cream cheese, but I'm afraid I'm going to have to insist that bagels with any kind of topping or filling must always be toasted. And full-fledged bagel sandwiches? That's just f'ed up.
