Pastrami on Rye

Pastrami on Rye is a full-length history of the NYC Jewish deli, written by Judaism scholar Ted Merwin. From a review in The Economist:

Jewish delicatessens may now be known for knishes, latkes and pastrami sandwiches, but back in their heyday, during the 1920s and 1930s in the theatre district in New York, they also served beluga caviar, pâté de foie gras and Chateaubriand steak. Jewish classics were gussied up and defiled: chopped chicken liver was served with truffles. Treyf, like oysters and pork chops, was eaten with abandon alongside kosher delicacies.

That reminds me…a trip to Katz’s is looooooong overdue.

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