Save the Deli

David Sax's "Save the Deli" chronicles the state of Jewish delicatessens across major cities worldwide, examining their cultural significance and struggle for survival in the modern era. The author spent three years visiting delis in New York, Los Angeles, Montreal, Paris, London, and other locations to document their traditions and challenges. The book explores the history of Jewish delis from their immigrant roots to their peak as cultural institutions, detailing the preparation of iconic foods like pastrami, corned beef, and matzo ball soup. Through interviews with deli owners, customers, and food historians, Sax documents the techniques, traditions, and personal stories that define these establishments. Through his global journey, Sax maps the transformation of delis from neighborhood fixtures to endangered institutions, examining how different cities maintain their deli cultures. The work stands as both a celebration of Jewish culinary heritage and a warning about the potential loss of these traditional gathering places. The narrative raises questions about authenticity, tradition, and cultural preservation in an age of changing tastes and economic pressures. Beyond its focus on food, the book examines how immigrant communities maintain their identity through cuisine and commerce.

Readers describe Save the Deli as an informative food history that documents Jewish delis across North America and Europe. Many note the book's blend of cultural commentary, personal stories, and details about specific delis and their signature dishes. Readers appreciated: - Comprehensive research and visits to delis worldwide - Stories about deli owners and their family histories - Explanations of traditional foods and preparation methods Common criticisms: - Repetitive descriptions of similar delis - Too much focus on Toronto/Canadian delis - Lack of depth about economic challenges facing delis - Some found the writing style dry Review Scores: Goodreads: 3.7/5 (500+ ratings) Amazon: 4.1/5 (50+ reviews) Sample reader comment: "Great historical information but gets bogged down in similar descriptions of pastrami and corned beef at every location." - Goodreads reviewer Another notes: "The personal stories of deli families make this worth reading, even with its occasional slow sections."

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🥪 The Jewish deli industry saw its peak in New York City in the 1930s, with over 1,500 kosher delis - today only about 15 remain. 🥖 Traditional Jewish rye bread requires a specific sourdough starter called "altus," made from old rye bread, creating a distinctive tangy flavor that can't be replicated with modern shortcuts. 🌎 Montreal-style smoked meat, a variation of pastrami, uses different spices and smoking techniques than its New York counterpart, and must be cured for a minimum of 10 days. 👨‍🍳 David Sax's research for the book took him to seven countries and four continents, where he sampled deli fare from over 150 establishments. 📱 Since this book's publication in 2009, many delis have adapted by incorporating modern elements like social media marketing and delivery services while maintaining traditional recipes and preparation methods.