March 10, 2020 (NYC) -TheHistory of Bagels In America author and lecturer, Marc Fintz, joined host and comedian, Joe Pontillo, for a talk about the book, about bagel history, and about NYC History. This 2019 publication is based on a series of lectures hosted by Davidovich Bakery about the history of Artisan baked goods, like Davidovich Bagels. The original lecture was given before a “sold-out” crowd in New York City.
Pontillo’s interview of author and Bagel Historian, Marc Fintz, was filmed last month at the Blue Moon Hotel, on the Lower East Side of NYC as part of Davidovich’s monthly talk show, Bagel Talk. This highly successful show features artisan food makers, historians, and NYC artisans in a format that allows viewers to get more familiar with the rich and wonderful history of NYC, its food, and culture.
This light hearted look at the state of modern bagel making and the relationship between this iconic, cultural food and its people is not to be missed. The History of Bagels in America can be found everywhere books are sold, including Davidovich’s online store.
Bagel Talk is a monthly talk show produced by Davidovich Bakery, the makers of the world most famous bagels.
A bagel is a round bread, with a hole in the middle made of simple ingredients: high-gluten flour, yeast, salt, water, and malt. Its dough is boiled, then baked, and the result should be a rich caramel color. It should not be pale and blond. A bagel should weigh five ounces or less and should make a slight crackling sound when you bite into it. A bagel should be eaten warm and, ideally, should be no more than four to five hours old when consumed. All else is not a bagel.
Local 338 was, by all accounts, a tough and unswerving union. It was set up according to strict rules that limited new membership to the sons of current members. By 1915, it controlled 36 bagel bakeries in New York and New Jersey. These bakeries produced the original New York Bagels, the standard against which all others are still, in some manner judged.