Jacob Remes, a clinical associate professor at Gallatin, uses the New York City bakery staple as a lens to explore the history of anti-Semitism, corruption, the labor movement, the changing makeup of American cities, and more.

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Bagels have roots in 17th-century Poland, but it’s American wheat—along with Jewish immigration to New York, labor organizing, and an epic battle between bakers—that made them what they are today. Find out why NYU Gallatin School of Individualized Study professor Jacob Remes says nobody has had a real New York bagel since 1967.