A history of Jewish food in America: Bagels, pastrami and more

Traditionally shaped by hand into the form of a ring made from yeasted wheat dough, bagels are especially popular in cities with large Jewish populations.

Learn how this tasty treat and other dishes introduced to the United States by Eastern European Jewish immigrants — pastrami, knockwursts and chicken soup with kneidlach and lockshen — became Americanized during a free lecture at 11 a.m., Thursday, Oct. 31, at Oakton’s Skokie campus, 7701 N. Lincoln Avenue (Rooms A142-152).

Bruce Kraig, Ph.D., professor emeritus of history and humanities at Roosevelt University and founding president of the Culinary Historians of Chicago, presents the fascinating story of his own immigrant grandfather, Harry Krahmalkov, who helped bring bagels and other culinary delights to his new country.

The author of numerous books on the history of Jewish food and culture, Kraig has appeared on national media outlets such as ABC’s Nightline and NPR’s Talk of the Nation.

His book, “Hot Dogs: A Global History,” won a Paris Book Fair Award.

Oakton’s Jewish Studies is sponsoring this presentation with a generous grant from the college’s Educational Foundation.

For additional information, contact Wendy Maier-Sarti, Oakton professor of history and coordinator of Jewish Studies, at (847) 635-1458 or ">jewish studies@oakton.edu.