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Summary
Summary
Beloved culinary and cultural institutions, Jewish delis are wonderlands of amazing flavours and great food - bright, buttery, briny, sweet, fatty, salty, smokey...In The Jewish Deli , comics artist and deli aficionado Ben Nadler takes a deliciously entertaining deep dive into the history and culture of this food and the places that serve it up to us across the counter. A visual treat, this accessible and informative nonfiction graphic novel delivers stories of tradition and innovation, celebrations of iconic menu staples, flavour profiles, food preparations, ordering advice, spotlights on legendary and up-and-coming delis, and much more. Chapters guide readers through the details and delights of each major food category such as meat, fish, bagels and bread, schmears, soups and sides, sweets, and drinks, all delightfully illustrated and each more irresistibly craveable than the last.
Reviews (1)
Publisher's Weekly Review
This appetizing graphic guide from Nadler (Heretics!) lays out a humorous and informative history of the Jewish deli in North America. With sections that include meat, fish, bagels, schmear, and dessert, the primer is populated by talking sandwiches and humans drawn digitally with triangular noses, boneless arms, and a variety of historical dress. Deli food was born from scarcity, according to Nadler; brisket became the cut of choice because it was cheap, and the brining process lessened its toughness. This is also a story of immigration, fusion, and evolution. If traditionalists find modern dishes like matzo ramen abhorrent, Aaron Israel, who runs Shalom Japan with his wife, points out that adaptation is the ultimate Jewish m.o.: "People who didn't necessarily have a home base, who lived in various places and adapted to the local culture, brought in a lot of the local traditions and made it work with dietary laws--that's always been the history of Jewish food." Sprinkled throughout are portraits of famous delicatessens (Katz's and Russ & Daughters in N.Y.C.; Canter's in L.A.) and interviews with the passionate counter-folks who operate them. This will satisfy both the culturally and the culinarily curious. (June)