The Bagelization of America (encore)
Gastropod
Evolution of the Bagel in America and Tease to Bagel Meeting its Match
This chapter explores how the availability of wheat flour in America has influenced the size and texture of bagels, leading to a shift from traditional rye flour. Despite changes, the bagel remains a beloved staple, with hints of a story about it encountering a worthy challenger and mentions of sponsors like American Express.
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