Appetizing store: Difference between revisions
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== Term == |
== Term == |
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The word "appetizing" is sometimes shortened to "appy" and is used both for the stores and the foods they sell.<ref name=":0" /><ref>{{Cite web|last=Achitoff-Gray|first=Niki|date=6 November 2019|title=Lox, Whitefish, and Beyond: An Introduction to Appetizing|url=https://www.seriouseats.com/2014/09/introduction-to-jewish-appetizing-bagels-lox-whitefish-herring-and-beyond.html|url-status=live|archive-url=|archive-date=|access-date=2021-02-03|website=[[Serious Eats]]}}</ref><ref name="feldmanVV10apr2016">{{Cite web|last=Feldman|first=Zachary|date=2016-04-19|title=The Ten Best Appetizing Counters in NYC|url=https://www.villagevoice.com/2016/04/19/the-ten-best-appetizing-counters-in-nyc/|url-status=live|archive-url=|archive-date=|access-date=2021-02-03|website=[[The Village Voice]]}}</ref> The term is used typically among [[American Jew]]s, especially those in the [[New York City]] area in neighborhoods with traditionally large Jewish populations.<ref name=":1">{{cite journal|author=Michael Pollak|date=27 June 2004|title=F.Y.I.|url=https://query.nytimes.com/gst/fullpage.html?res=9D03E5DD1638F934A15755C0A9629C8B63|journal=New York Times}}</ref><ref>{{cite journal|author=Joseph Berger|date=2 July 2007|title=No more Babka? There goes the neighborhood|url=http://cityroom.blogs.nytimes.com/2007/07/02/no-more-babka-there-goes-the-neighborhood/|journal=New York Times}}</ref> ''Saveur'' traced the term back to food similare to "the cold appetizers that would have started a meal back home in Eastern Europe",<ref name="saxSAVEUR23jan2014">{{Cite web|last=Sax|first=David|date=23 January 2014|title=Appetizing Stores|url=http://www.saveur.com/article/travels/appetizing-stores/|url-status=live|archive-url=|archive-date=|access-date=2021-02-03|website=[[Saveur]]|language=en}}</ref> although scholars [[Hasia Diner]], [[Eve Jochnowitz]] and [[Norma Joseph]] say the foods were American foods that would have been new to immigrants from Eastern Europe.<ref name="AFJS">{{Cite web|last=|first=|date=|title=Appetizing - An American New York Jewish Food Tradition Transcript|url=https://www.associationforjewishstudies.org/publications-research/adventures-in-jewish-studies-podcast/appetizing-an-american-new-york-jewish-food-tradition-transcript|url-status=live|archive-url=|archive-date=|access-date=2021-02-03|website=[[Association for Jewish Studies]]}}</ref> |
The word "appetizing" is sometimes shortened to "appy" and is used both for the stores and the foods they sell.<ref name=":0" /><ref>{{Cite web|last=Achitoff-Gray|first=Niki|date=6 November 2019|title=Lox, Whitefish, and Beyond: An Introduction to Appetizing|url=https://www.seriouseats.com/2014/09/introduction-to-jewish-appetizing-bagels-lox-whitefish-herring-and-beyond.html|url-status=live|archive-url=|archive-date=|access-date=2021-02-03|website=[[Serious Eats]]}}</ref><ref name="feldmanVV10apr2016">{{Cite web|last=Feldman|first=Zachary|date=2016-04-19|title=The Ten Best Appetizing Counters in NYC|url=https://www.villagevoice.com/2016/04/19/the-ten-best-appetizing-counters-in-nyc/|url-status=live|archive-url=|archive-date=|access-date=2021-02-03|website=[[The Village Voice]]}}</ref> The term is used typically among [[American Jew]]s, especially those in the [[New York City]] area in neighborhoods with traditionally large Jewish populations.<ref name=":1">{{cite journal|author=Michael Pollak|date=27 June 2004|title=F.Y.I.|url=https://query.nytimes.com/gst/fullpage.html?res=9D03E5DD1638F934A15755C0A9629C8B63|journal=New York Times}}</ref><ref>{{cite journal|author=Joseph Berger|date=2 July 2007|title=No more Babka? There goes the neighborhood|url=http://cityroom.blogs.nytimes.com/2007/07/02/no-more-babka-there-goes-the-neighborhood/|journal=New York Times}}</ref> ''Saveur'' traced the term back to food similare to "the cold appetizers that would have started a meal back home in Eastern Europe",<ref name="saxSAVEUR23jan2014">{{Cite web|last=Sax|first=David|date=23 January 2014|title=Appetizing Stores|url=http://www.saveur.com/article/travels/appetizing-stores/|url-status=live|archive-url=|archive-date=|access-date=2021-02-03|website=[[Saveur]]|language=en}}</ref> although scholars [[Hasia Diner]], [[Eve Jochnowitz]] and [[Norma Joseph]] say the foods were American foods and others, such as lox, that would have been new to immigrants from Eastern Europe.<ref name="AFJS">{{Cite web|last=|first=|date=|title=Appetizing - An American New York Jewish Food Tradition Transcript|url=https://www.associationforjewishstudies.org/publications-research/adventures-in-jewish-studies-podcast/appetizing-an-american-new-york-jewish-food-tradition-transcript|url-status=live|archive-url=|archive-date=|access-date=2021-02-03|website=[[Association for Jewish Studies]]}}</ref> |
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According to the ''New York Times'', as of 2004 the term was not used outside of New York City.<ref name=":1" /> |
According to the ''New York Times'', as of 2004 the term was not used outside of New York City.<ref name=":1" /> |
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Revision as of 21:02, 3 February 2021
An appetizing store, typically in reference to Jewish cuisine in New York City, particularly Ashkenazi Jewish cuisine, is a store that sells "food that generally goes with bagels", although appetizings can also be served with a variety of breads. Appetizings include smoked and pickled fish and fish spreads, picked vegetables, cream cheese spreads and other cheeses.
Most appetizing stores were opened in the later 1800s and the early 1900s. In 1930 there were 500 such stories in New York City; by 2015 there were fewer than ten.
Term
The word "appetizing" is sometimes shortened to "appy" and is used both for the stores and the foods they sell.[1][2][3] The term is used typically among American Jews, especially those in the New York City area in neighborhoods with traditionally large Jewish populations.[4][5] Saveur traced the term back to food similare to "the cold appetizers that would have started a meal back home in Eastern Europe",[6] although scholars Hasia Diner, Eve Jochnowitz and Norma Joseph say the foods were American foods and others, such as lox, that would have been new to immigrants from Eastern Europe.[7]
According to the New York Times, as of 2004 the term was not used outside of New York City.[4]
Foods
The stores sell food that Thrillist describes as "food that generally goes with bagels", although Milton Glaser and Jerome Snyder wrote that appetizings might be served with a variety of breads, including bialys, challah, corn rye bread, Jewish rye, onion rolls, Russian health bread, and seeded hard rolls.[8][9][10] The Village Voice described appetizing as "the many pickled, smoked, cured, and cultured edibles served alongside bagels and bialys".[3]
Appetizing includes both dairy and "parve" (neither dairy nor meat) food items such as lox (smoked salmon), whitefish, cream cheese spreads, pickled vegetables, along with candies, nuts, and dried fruit.[9] According to a 1968 New York Magazine article, the foods are typically served for Sunday brunch.[9] Jewish kashrut dietary laws specify that meat and dairy products cannot be eaten together or sold in the same places.[1]
Stores
The stores are different from delicatessens in that an appetizing store is a place that sells fish and dairy products but no meat, whereas a kosher delicatessen sells meats but no dairy.[1] Thrillist called them "the deli's other half".[8]
In 1930 there were 500 appetizing stores in New York City, and a similar number in 1950.[8][7] The majority were opened in the late 1800s and early 1900s.[11] In the 1950s and 1960s, the stores started to close as the owners' children pursued other careers and supermarkets started carrying Jewish specialties.[7] By 2015 there were fewer than 10 remaining.[8] Shelsky's in Cobble Hill was the first appetizing store to open in Brooklyn in 60 years when it opened in 2011.[8] In 2021 a shop modelled on the concept opened in Philadelphia.[12]
Notable establishments
See also
References
- ^ a b c Feldmar, Jamie (27 December 2011). "Lox Lens: Appetizing Shops In NYC, Then And Now". Gothamist. Archived from the original on 2 May 2015. Retrieved 6 May 2017.
- ^ Achitoff-Gray, Niki (6 November 2019). "Lox, Whitefish, and Beyond: An Introduction to Appetizing". Serious Eats. Retrieved 2021-02-03.
{{cite web}}: CS1 maint: url-status (link) - ^ a b Feldman, Zachary (2016-04-19). "The Ten Best Appetizing Counters in NYC". The Village Voice. Retrieved 2021-02-03.
{{cite web}}: CS1 maint: url-status (link) - ^ a b Michael Pollak (27 June 2004). "F.Y.I." New York Times.
- ^ Joseph Berger (2 July 2007). "No more Babka? There goes the neighborhood". New York Times.
- ^ Sax, David (23 January 2014). "Appetizing Stores". Saveur. Retrieved 2021-02-03.
{{cite web}}: CS1 maint: url-status (link) - ^ a b c "Appetizing - An American New York Jewish Food Tradition Transcript". Association for Jewish Studies. Retrieved 2021-02-03.
{{cite web}}: CS1 maint: url-status (link) - ^ a b c d e Walsh, Chris M. "The Deli's Other Half: The Rise, Fall, and Revival of NYC's Appetizing Stores". Thrillist. Retrieved 2021-02-03.
- ^ a b c Glaser, Milton; Snyder, Jerome (1968-07-22). A Gentile's Guide to Jewish Food Part 1:The Appetizing Store. New York Magazine. pp. 35–39.
- ^ Wood, Yamit Behar (2019-01-23). "The Appetizing World of Murray's". The Jewish Journal of Greater Los Angeles. Retrieved 2021-02-03.
{{cite web}}: CS1 maint: url-status (link) - ^ Ilyashov, Alexandra (2018-10-15). "NYC's Top Jewish Appetizing Spots". Eater. Retrieved 2021-02-03.
{{cite web}}: CS1 maint: url-status (link) - ^ Panzer, Sophie (2021-01-14). "New South Philly Shop Pays Homage to Traditional Jewish 'Appetizing Stores,' Features Artisanal Smoked Fish". Jewish Exponent. Retrieved 2021-02-03.
{{cite web}}: CS1 maint: url-status (link)