The Bialy Eaters

The Bialy Eaters

The Story of A Bread and A Lost World

Book - 2000
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The restaurant critic and food authority embarks on a worldwide search for the scattered inhabitants of Bialystok in order to document the history of the bialy and chronicle the story of a once vibrant culture and its cuisine.
Publisher: New York : Broadway Books, c2000
Edition: 1st ed
ISBN: 9780767905022
Branch Call Number: TX769 .S413 2000
641.815 S551b
Characteristics: xv, 160 p. : ill., map ; 22 cm


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Feb 04, 2018

Sheraton comes out with two statements that are on the surface contradictory: the best bialys (and the customs used to eat them) were from Bialystok, but the bialys she most enjoys are from the places she is most familiar (ie, Kossar's). For instance, even though every Bialystoker she encounters states that you absolutely do not split the roll open, she states that she still continues to do this because she finds it awkward not to. Fair enough. However, other variations of the bialy, such as the amount of onion used and the generosity of poppy seeds on top, she seems to feel are intolerable. And that's fine, too, because what she is really saying- and what just about everyone she interviews is saying- is that the bialy you love best is the bialy you grew up with. When all is said and done, it isn't about the specific recipe or food as much as it is about the past. The food you grew up with is one of the strongest links to your past. This is what Sheraton is really writing about; when the Bialystokers talk about how much they miss the bialy they grew up with and how inferior the modern versions are, what they are really mourning is the loss of the home they lived in. That the exact method of producing the bialy has been lost is just one more testament to the world that was destroyed in the Holocaust.


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