Renaissance on a Roll: How the Bagel Went From Shtetls to Haute Cuisine

A visit to the world's bagel capital is a chance to marvel at how this unassuming Jewish-Ashkenazi food has come from its 17th-century beginnings.

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NEW YORK – We saw the photo: a black-as-squid-ink bagel sandwich, its dark glossy surface strewn with tiny sesame seeds and smeared with anchovy butter,with orange-pink slices of jamon iberico peeking out....