Fresh out of the oven a bagel, beigel, beygl, beugal, obwarzanek or girde nan--no matter how you spell it--what can be more delicious? How about adding a "schmeer" of cream cheese?
Dim sum, bagels, and grits : a sourcebook for multicultural families
New York : Farrar, Straus and Giroux, 2001.
An informed, comprehensive guide to raising a multicultural family. How many times do you celebrate the New Year at home? Just once? If your family is Jewish, Chinese, and a few other things besides, you might celebrate twice or even three times a year! As the rate of cross-cultural adoption grows in the United States, new traditions are emerging. These are part of a new multiculturalism which, with its attendant joys and challenges, has become a fact of life in urban, suburban and even rural America. Alperson's sourcebook offers families the first complete guide to the tangled questions that surround this important phenomenon. As the adoptive Jewish mother of Sadie, her Chinese-born daughter, Alperson is able to offer personal as well as professional insight into such topics as combining cultures in the home, confronting prejudice, and developing role models. Focusing on adoptive families - international and transracial adoption in the United States has jumped in recent years - she provides guidelines on how families can prepare for their exciting journey toward becoming a multicultural family. In addition to drawing on extensive interviews with such families, her book includes a wealth of on-line and "conventional" resources to find books, food products, toys, clothing, discussion groups and heritage camps that help families to enhance their lives as they build a multicultural home.
The Lost art of baking with yeast : delicious Hungarian cakes & pastries
Baba Schwartz ; photography by Sonia Payes.
Melbourne Victoria [Australia] : Black, Inc, c2003.
Principles of the lost art of yeast baking, with hints for kneading and proving dough to perfection; instructions for Kosher baking; with Hungarian recipes for cakes, slices, pastries, buns, including the author's famous Golden Dumpling Cake.
What is a bagel? A bagel is a rounded bread product that is boiled before it is baked. This extra step gives a bagel its unique texture and shiney crust.
The origin of the bagel is filled with stories handed down through many generations. As early as 1610 in Poland, bagels (beygls) were given as gifts to new mothers for use as teething rings. Today mothers like to use frozen bagels for this same reason.
In another story, a Viennese Jewish baker in 1683 used his baking skill to thank the king of Poland for protecting his countrymen from Turkish invaders. The bagel he created was made in the shape of a riding stirrup ("bugel" in German) in recognition of the king's favorite pasttime.
Later, when Eastern European Jewish immigrants came to America the American bagel industry was established. Between 1910 and 1915, in New York City, an exclusive group of 300 craftsmen for bagel making formed the Bagel Bakers Local #338 union.
2.5 ounce plain bagel
37 grams carbohydrate
8 grams protein
1 gram fat
0 milligrams cholesterol
450 milligrams sodium
In the 1950's, the first prepackaged bagels became available in grocery stores. It was not until the 1960's that frozen bagels were introduced.
Bagels are great for dieters as they contain no cholesterol and little fat. Although chewy, bagels offer a low-fat snack. That is, until a bagel lover adds a cream cheese topping.
Today's bagels come in many varieties: salt, onion, garlic, cinnamon-raisin, to name a few. Other variations include bagel chips, bagel sandwiches, along with American fast-food breakfast treats. Quite an evolution from its beginning as a baby's teething ring and gift for a king.
Article by: St. Louis Public Library staff