Skip to the content
Slate Shop
Games
Newsletters
Sign In
Account
Activating this button will toggle the display of additional content
Account
Sign out
Slate homepage
Submit search
Enter query
Activating this button will toggle the display of additional content
Light
Dark
Auto
News & Politics
Culture
Technology
Business
Human Interest
Podcasts
Menu
Open menu
Close menu
News & Politics
Culture
Technology
Business
Human Interest
Podcasts
Search
Activating this button will toggle the display of additional content
Light
Dark
Auto
Follow us
Slate on Instagram
Slate on Twitter
Slate on Facebook
Slate on YouTube
Subscribe
Slate Shop
Games
Newsletters
Sign in
Account
Sign out
Slate homepage
Account
*
Pure, Homegrown Nonsense
Follow Us
Slate on Instagram
Slate on Twitter
Slate on Facebook
Slate on YouTube
Advertisement
Advertisement
Joan Nathan, a contributor to
the New York Times
food section, is the author of
Jewish Cooking in America
and eight other cookbooks. She likes poppy-seed bagels with the center hollowed out and toasted with butter.
Advertisement
Recently by
Joan Nathan
Showing
1–1
of
1
A short history of the bagel.
Joan Nathan
Nov 12, 2008
7:00 AM
Advertisement
Advertisement