HELLO FRIENDS, WELCOME BACK TO FLAVORS AND KNOWLEDGE
THE FOOD LEANING PODCAST WHERE WE STRIVE FOR HONEST FOOD TALK AND FEW OPINIONS. I AM YOUR HOST CHEF WALTER.
Today, we'll talk about the history of Jewish Delis. If we turn the clock backward for a few years, we'll notice that Jewish delis in New York City began in the late 19th century when Eastern European Jewish immigrants settled there. These immigrants brought their homeland's culinary traditions, including pickled herring, smoked fish, and pastrami.  
In the Big Apple, delis appeared on small storefronts that sold traditional Jewish foods like bagels, lox, and gefilte fish. These delis quickly became popular gathering places for the Jewish community and soon became an essential part of Jewish culture in the city. As the popularity of Jewish delis grew, they expanded their menus and offerings to include a wider variety of foods, such as matzo ball soup, knishes, and corned beef. These delis also began to develop their unique style, with large, ornate displays of meats and pickled vegetables, murals, and other decorative elements.  
In the mid-20th century, Jewish delis reached the height of their popularity, with hundreds of delis scattered throughout the city. These delis were often
bustling, noisy places where customers would line up for hours to taste their favorite foods. However, in the latter portion of the 20th century, the popularity of Jewish delis began to wane as the Jewish population in New York City declined, and younger generations moved away from traditional Jewish foods. Today,
only a handful of delis continue to serve traditional Jewish foods and provide a taste of the city's rich cultural heritage, most located in the
Brooklyn and Queens neighborhoods.
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