Ira’s Everything Bagel

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Noshing With Andrew A. Erish – July 22, 2021

Author, Vitagraph, America’s First Great Motion Picture Studio

This week, Ira spoke with Andrew A. Erish, author of  Vitagraph, America’s First Great Motion Picture Studio. In this celluloid episode of Ira’s Everything Bagel, Andrew talks about the two men responsible for creating Vitagraph, which became the leading producer of motion pictures for much of the silent era; how, despite Hollywood mythology, Vitagraph gave birth to the studio system; why the history of the studio was not widely known after it created many firsts in the motion picture industry; who renamed the factory into “the studio”; how and why Vitagraph moved west, first to Santa Monica, California, then inland; and the biggest surprise that he discovered about the studio.

Andrew is the author of Vitagraph: America’s First Great Motion Picture Studio, published this summer by the University Press of Kentucky. His first book, Col. William N. Selig, the Man Who Invented Hollywood, was published in 2012 by the University of Texas Press. He participated in the 2012 Oxford Literary Festival, co-hosted a program of Vitagraph films with Kevin Brownlow at London’s Cinema Museum in 2016, programmed Selig Polyscope movies for the 2012 Pordenone Silent Film Festival, and has served as lecturer and consultant for the Academy of Motion Picture Arts and Sciences in Beverly Hills. 

He received his bachelor's degree in film production from New York University and earned a master's degree in film studies at Chapman University. Andrew taught film history for several years at universities and colleges throughout Southern California, including, Chapman, Loyola Marymount, and Pepperdine.

« Noshing With Michael Politz – July 15, 2021
Noshing With Greg Bordner – July 29, 2021 »

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BAGEL BYTES

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“Bagels are the only bread that are boiled before baked. Once the bagel dough is shaped into a circle, they are dipped in boiling water for 3 to 5 minutes on each side. After that, they are drained and baked for about 10 minutes.”

Bagels have been to space! “It’s safe to say that the treats from Fairmount Bagels in Montreal are out of this world. In 2008, Astronaut Greg Chamitoff boarded Discovery for a 14-day flight into space. Accompanying him? Eighteen bagels from Fairmount, a shop owned by his aunt.”

“The word Bagel comes from the German word “bougel,” meaning “bracelet,” and by way of the Yiddish “beygl” which means “ring.” So, if it is not in the shape of a ring or bracelet, it is NOT a bagel.”

“What sets bagels apart from other types of bread is the fact that they are boiled. Some imitations are steamed, but they do not have the same chewy and crunchy crust and are not true bagels.”

“The first beugel bakeries were founded in New York City in the 1920s. Later the name was changed and called a bagel.”

“The hole in the middle of your bagel is no mistake. In fact, this bread was baked with a hole so vendors could slide them on to dowel rods, making it easy to transport them to wherever they would be selling their bagel that day.”

“Bagels are the only bread that are boiled before they are baked.”

World Champion Competitive Eater Joey Chestnut won Siegel’s Bagelmania Bagel Eating Competition in Las Vegas January 13, winning the title, a championship belt and $5,000 of the total $10,000 prize pool.

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