In 1944, on the Lower East Side of Manhattan, some enterprising thief stole a truckload of more than 1,500 bagels slated for delivery from Fisher's Bakery on Norfolk Street. It was a newsworthy event, and local papers covered it duly — especially the primary mystery confronting policemen on the scene. At question, reported the Associated Press: “They wanted to know what a bagel was.”
Even into the modern era, the presence of bagels in America was largely confined to Jewish enclaves, predominantly in New York City, the old-world bread still sufficiently exotic that every mention of it in the New York Times (usually brief items concerning labor issues) assumed no previous knowledge on the part of readers. “A bagel,” the newspaper of record explained in 1960, “is an unsweetened doughnut with rigor mortis.”
Read Full Article »