Save the Deli

New York Times: Summary of the Deli Conference

As I previously mentioned here, a conference went on this past weekend in which a selection of New York delicatessen experts met at the Museum of the City of New York to discuss the past, present and future of the Jewish delicatessen. While I wasn’t able to attend, I was sent the great summary of the talk done by the New York Times, thanks to my friend and journalist Steve Viuker.

Something to Nosh On: Here’s the Skinny on Jewish Delis
by Sewell Chan

courtesy of

Every aspect of the Jewish delicatessen — from the declining popularity of kishka to the rise of online sales to the gentrification of the Lower East Side — was touched upon at a panel discussion before a standing-room-only crowd Tuesday night at the Museum of the City of New York. References to pitcha (calf’s foot jelly, an old delicacy) and the long-gone Garden Cafeteria drew knowing and nostalgic sighs. The owners of three legendary Jewish eateries spoke.

Matthew Goodman, the author of “Jewish Food: The World at Table,” moderated the panel, held in conjunction with the exhibition “The Jewish Daily Forward: Embracing an Immigrant Community,” on view through Nov. 25. Despite talk of a revival, the number of Jewish delis has fallen precipitously in the post-World War II era, a theme that dominated the discussion.

The food historian Joel Denker began his presentation by invoking Richard F. Shepard, a New York Times reporter who has since died and who once said, “I love Jewish food, but when you eat, 72 hours later, you’re hungry again.”


One Response to “New York Times: Summary of the Deli Conference”

  1. win on qubids Says:

    I can testify that you might be an expert at your field! I would be launching a site really soon, and your material will be incredibly useable for me. Several thanks for all your support and wishing you all the accomplishment inside your company enterprise.

Leave a Reply

E-mail It