- May 31, 2014
The New Golden Age of Jewish-American Deli Food
May 27, 2014 By Julia Moskin
Artisanal gefilte fish. Slow-fermented bagels. Organic chopped liver. Sustainable schmaltz.
These aren’t punch lines to a fresh crop of Jewish jokes. They are real foods that recently arrived on New York City’s food scene. And they are proof of a sudden and strong movement among young cooks, mostly Jewish-Americans, to embrace and redeem the foods of their forebears. That’s why, at this moment in 21st-century New York, the cutting edge of cuisine is the beet-heavy, cabbage-friendly, herring-loving diet of 19th-century Jews in Eastern Europe. Read more