These foods, which originated in Jewish communities in Eastern Europe, were brought to the United States by Jewish immigrants in the late 19th and early 20th centuries, and have since become beloved staples of American culture, particularly in New York City.
The bagel, a round, boiled bread with a chewy texture, is believed to have originated in Poland in the 17th century. Its name is derived from the Yiddish word beygl, meaning “ring” or “bracelet.”
Bagels became a popular snack for Jewish communities in Eastern Europe and, later, in the United States. Jewish immigrants brought bagels to the U.S. in the early 1900s, particularly to cities with large Jewish populations like New York.
Over time, bagels grew in popularity across the country and are now widely available in numerous varieties, including plain, sesame, and everything bagels.
Lox, which is traditionally smoked salmon, is another iconic Jewish food that made its way into American cuisine. The custom of eating lox likely began in Eastern Europe, where it was originally made by curing and preserving salmon.
When Jewish immigrants arrived in America, they began pairing lox with bagels, creating what is now a classic Jewish-American breakfast or brunch dish. Lox is typically served with accompaniments like onions, tomatoes, capers, and a spread of cream cheese, and has become synonymous with the New York-style deli.
The pastrami sandwich is yet another Jewish-American creation that has become a mainstay in American dining. Pastrami itself, made from beef brisket that is cured, smoked, and spiced, was developed by Jewish immigrants in the U.S. in the early 20th century.
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