"Deli is a story of tradition and change, adaptation and resilience," Rabinovitch said. The deli provided a livelihood, as well as a space for community.īy the time the late 20th century arrived, as some delis closed, other artisanal deli options arrived often reimagining the classic menu items. Over the years, the deli served as a lifeline for many of the 4,000 Holocaust survivors and refugees who came to the U.S. "The Jewish deli brings together foods from a huge geographic stretch under one roof in the immigrant context," said Lara Rabinovitch, a renowned writer, producer and specialist in immigrant food cultures who co-curated the exhibit for Skirball Cultural Center in Los Angeles where it debuted. Some of those blossomed into delicatessens, which began serving foods like pickles, knishes, gefilte fish, borscht and rugelach. Many immigrants supported their families by selling food on city streets often from wooden pushcarts and barrels. The story begins between 18 when more than 2 million Jewish immigrants from Central and Eastern Europe made new homes in the United States.
It's the New-York Historical Society, after all, so history underpins every part of the exhibit. Klingenstein Library, New-York Historical Society / James Reuel Smith (1852-1935), Louis Klepper Confectionary and Sausage Manufacturers, 45 E. It's on view November 11 through Apat the historical society on the Upper West Side. The exhibition examines the important role of the Jewish deli through the immigrant experience, during World War II, as a refuge for Holocaust survivors, in pop culture and today. Pastrami sandwiches, knishes, bagels, pickles and babka all get their due in “ I'll Have What She's Having: The Jewish Deli," a show that's both delightfully fun and deeply meaningful. Warning: You’re bound to feel hungry after exploring this new exhibit at New-York Historical Society Museum & Library all about Jewish deli culture.
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