Ira’s Everything Bagel

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Welcome to Ira’s Everything Bagel, your destination for US Arts and Culture Podcasts, schmeared with intriguing people who talk about their passions, pursuits, and points of view. Join Ira as he explores the rich tapestry of American arts and culture, featuring unique voices and stories.

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Noshing With Ilan Stavans – October 14, 2021

Editor, How Yiddish Changed America and How America Changed Yiddish

This week, Ira spoke with Ilan Stavans, editor (along with Josh Lambert) of  How Yiddish Changed America and How America Changed Yiddish. In this haimish episode of Ira’s Everything Bagel, Ilan talks about the reasons why, although vulnerable, Yiddish has managed to survive in the world; the role that language played in assimilation in America; why Yiddish is many things, including a museum, a memory, and a language with no fixed address; how it became part of American culture and what has been sacrificed along the way; why it is a mirror to understanding ourselves;  the man who saved Yiddish-language books and the importance of the Yiddish Book Center; Yiddish as a metaphor; why it’s always on the verge of disappearing, yet a symbol of survival; and the most surprising thing he found in his research.

Ilan Stavans is the Lewis-Sebring Professor of Humanities, Latin American and Latino Culture at Amherst College, the publisher of Restless Books, and a consultant to the Oxford English Dictionary. His books include, most recently,  Jewish Literature: A Very Short Introduction (OUP)

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« Noshing With Deviant Ollam – October 7, 2021
Noshing With Chris Raney – October 21, 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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