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9min chapter
The Bagelization of America (encore)
Gastropod
The Origins of Lachs, Lox, and Cream Cheese in Jewish Cuisine
This chapter explores the non-Jewish origins of lachs, the introduction of Lox to Jewish immigrants in America, the history of cream cheese's transformation into a popular American food staple, and the emergence of kosher-style delis in the 1920s. It details transportation challenges of getting Pacific salmon to the east coast, economic constraints of the time, and the marketing efforts towards the Jewish community.
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Discover
highlights
Listen to the best highlights from the podcasts you love and dive into the full episode