bagel is a yeshivish term for what

[32] This style of bagel was popularized by the St. Louis Bread Company, now known as Panera Bread. Thereafter, the bagels need never be removed from their pans as they are refrigerated and then steam-baked. They might tell you to stop " hocking my chainik .". Please refer to the appropriate style manual or other sources if you have any questions. The English variant of Yeshivish consists of grammatical irregularities borrowed from Yiddish, and a vocabulary consisting of Yiddish, Mishnaic Hebrew, Jewish Babylonian Aramaic, and sometimes Modern Hebrew. Traditionally or modern, a glaze of egg yolk or milk applied before baking produces a shiny crust. (Often used interchangeably with the terms 'greasy'; greaseball'; 'moldy'; krotzed-out; shtark (usually in a derogitory way)) Omg that guy is so Yeshivish by dsyg1 April 27, 2021 Jewish bakers made round-shaped pastries like obwarzanek, but boiled them instead of baking the bread, calling them bagels. A schedule that consists of a tisch, parsha shiur and sicha at shaleshudes are traditional to all yeshivos, from Yeshivish to Modern. Webster's New World [50], "Bagel" is also a Yeshivish term for sleeping 12 hours straighte.g., "I slept a bagel last night." In some parts of Austria, ring-shaped pastries called Beugel are sold in the weeks before Easter. Bagels are sometimes called the cement doughnuts. New York is said to make the best, supposedly because of the mineral content of their water. The bagel, both the humblest and mightiest of all bread forms, is, unsurprisingly, of Yiddish origins. Judaism Religion Religion and Spirituality. The crusty ringshaped bagel the word means "bracelet" in German which was the everyday bread of the Jews in Eastern Europe, has become the most famous Jewish food in America and a standard American bread. Merriam-Webster states (as do many other dictionaries) that the word is "perhaps from Yiddish glitsh,' a word that means 'slippery place. Bagel. Merriam-Webster.com Dictionary, Merriam-Webster, https://www.merriam-webster.com/dictionary/bagel. Long regarded as a Jewish specialty item, the bagel is commonly eaten as a breakfast food or snack, often with toppings such as cream cheese and lox (smoked salmon ). [55], Sahilliolu, Halil. "Bagel" is also a Yeshivish term for sleeping 12 hours straight, e.g., "I slept a bagel last night." When Polish Jews went away to the United States, they brought the beugel with them. Noted 17th-century traveler Evliya elebi wrote that there were 70 simit bakeries in Istanbul during the 1630s. De Wikipedia [28], A typical[clarification needed] bagel has 260350 calories, 1.04.5 grams of fat, 330660 milligrams of sodium, and 25 grams of fiber. [16][17][18] Murray also invented pre-slicing the bagel. At the beginning of the 20th century megillah began to be used in a figurative sense to refer to a long or complicated tale. Like all bagel bakers, the Lenders had to cope with uneven demand: fewer customers wanted bagels during the week, while on weekends, the bakery could easily sell between 3,000 and 6,000 dozen. For instance Oh!, Ooh-aah! but mo considers itself a movement, so whoever. Drop bagels in, 2-4 at a time, making sure they have enough room to float around. Its first known occurrence in English dates back to 1867; many of the other Yiddish words we've borrowed don't appear in print until the middle of the 20th century. In the old days, they were supposed to be a protection against demons and evil spirits, warding off the evil eye and bringing good luck. In 1610 the Jewish Council of Krakow issued a regulation in Yiddish advising the local Jewish community not to hold overly-lavish celebrations for their babies brisses in order to avoid making gentile neighbors envious and also to ensure that members of the community didnt go into debt in the celebrations. The dough used is intentionally more alkaline to aid browning, because the steam injection process uses neutral water steam instead of an alkaline solution bath. Some Yiddishisms present in Yeshivish Hebrew are not distinct to the Yeshivish dialect and can be found in mainstream Modern Hebrew as well. [4], Only a few serious studies have been written about Yeshivish. The first beugel bakeries were founded in New York City in the 1920s. Like a bagel, the yeasted wheat dough, usually flavored with caraway, is boiled before baking. [26] In commercial bagel production, the steam bagel process requires less labor, since bagels need only be directly handled once, at the shaping stage. Bagels are often topped with seeds baked on the outer crusttraditional choices include poppy and sesame seedsor with salt grains. ", "For onlookers like ours, a portrait is an event requiring the courage to decide which of us to choose, and a certain daring even to submit to a 20-minute sitting, surrounded by all the public kibbitzers who comment on the process, whether this person's nose is really wider than i s been shown, or taking note of a wattle that's been brushed away. [49], Ka'ak al-Quds (better known in English as the Jerusalem bagel) is an oblong ring bread, usually topped with sesame seeds, with its origins in Jerusalem. I really approve of* this book. [8] Heilman (2006)[9] and others consider code-switching a part of Yeshivish. The steam bagel results in a fluffier, softer, less chewy product more akin to a finger roll that happens to be shaped like a bagel. And shoigeg in its original context means an incident which was caused unwillingly, but was a result of partial negligence. Ancient Egyptian bagels. [28], The New York bagel contains malt, is cold-fermented for several days to develop the flavors and enhance the crust, and is boiled in salted water before baking in a standard oven. [20] This and similar combinations of toppings have remained associated with bagels into the 21st century in the United States. [52], In the United States, February 9 is often celebrated as National Bagel Day,[53] in which people celebrate the rich history of getting together and eating bagels. Accessed 4 Mar. It may be argued that the Yiddish variant of Yeshivish is a new phenomenon, and consists of fewer Germanic terms and more Aramaic and Rabbinical Hebrew. - Woody Allen, Mere Anarchy, 2007, For a long time before megillah was the word that was used to refer to an overlong story or convoluted production its primary meaning was a considerably different one. [10] Though Kaye (1991) would exclude English speakers in the context of a Yeshiva, studying the Talmud, from code-switching where he considers the terms "Yiddish English" or "Yiddishized English" ("= Yinglish") may be more appropriate.[11]. by Barteldo in MicrosoftRewards. That's not a Schlemiel, exclaims D. B. [7] Katz describes it in Words on Fire: the Unfinished Story of Yiddish (2004) as a "new dialect of English", which is "taking over as the vernacular in everyday life in some circles in America and elsewhere". "Bagel" is also a Yeshivish term for sleeping 12 hours straight, e.g., "I slept a bagel last night." There are various opinions as to the origins of this term. We're here for you, with the knowledge and encouragement to make it happen. Member. There are three million bagels exported from the U.S. annually, and it has a 4%-of-duty classification in Japan. - Thomas J. Cottle, When the Music Stopped: Discovering My Mother, 2004. The word bagel itself comes from the Yiddish word "beigel" (pronounced like "bye-gel"), which was later anglicized to "bagel" when immigrants introduced the food to the United States during the 20th century. Starting at around 2 ounces (57g),[24] by 1915, the average bagel weighed 3 ounces (85g);[15] the size began to increase further in the 1960s. The taste may be complemented by additions cooked on the bagel, such as onion, garlic, sesame seeds, or poppy seeds. Traditionally first boiled and then baked, this unusual cooking method gives bagels a chewy outer texture, and a distinctive, delicious soft dough within. Montreal bakers bake their distinctive bagels in wood-burning ovens and tend to shape their bagels with a much larger hole in the center. It is uncertain if the Uyghur version of the bagel was developed independently of Europe or was the actual origin of the bagels that appeared in Central Europe. In those days, you . Why did you even search this just go buy a fucking bagel Most of these have been in English for far longer than kvetch (which dates to around 1952 and comes from kvetshn, meaning to squeeze or pinch), so why do we need another? Add the water and place the pot over medium-high heat. While many terms from the Talmud and Mishna exist in Modern Hebrew, their pronunciation is often in line with Modern Hebrew, whereas in the Yeshivish variant, they are pronounced in the traditional Ashkenazic way. [47] Simit is very similar to the twisted sesame-sprinkled bagels pictured being sold in early 20th century Poland. Views expressed in the examples do not represent the opinion of Merriam-Webster or its editors. in which people celebrate the rich history of getting together and eating bagels. Weiser (1995) maintains that Yeshivish is not a pidgin, creole, or an independent language, nor is it precisely a jargon. Strain the broth . "I already davened mincha." [24] By 2003, the average bagel sold on a Manhattan coffee cart weighed around 6 ounces (170g).[15]. In his memoir about growing up in Poland, A Day of Pleasure: Stories of a Boy Growing Up in Warsaw, the great Yiddish writer Isaac Bashevis Singer recalls a trip he took from Warsaw to Radzymin in 1908: Sidewalk peddlers sold loaves of bread, baskets of bagels and rolls, smoked herring, hot peas, brown beans, apples, pears and plums. Place 4 bagels onto each lined baking sheet. The worlds largest bagel weighed 393.7 kg (868 lb) and was made by Brueggers Bagels (USA) and displayed at the New York state fair, Geddes, New York, USA on 27 August 2004. The bagel - definition. Gluten-free bagels have much more fat, often 9 grams, because of ingredients in the dough to supplant the wheat flour of the original. The schlemiel however, tends to have an air of incompetence surrounding their misfortune, whereas the schlimazel is simply unfortunate. Chutzpah comes from the Yiddish khutspe, which is itself descended from the Hebrewhusph. As Jews immigrated from Europe to North America, many settled in Toronto and Montreal, Canada, which created their own style of bagels distinct from the New York style. [2][10], In the 16th and first half of the 17th centuries, the bajgiel became a staple of Polish cuisine. Traditionally it has to be torn apart by two individuals before eating. crust and a dense interior. Our little list is not the whole 'megillah,' but it ain't 'bubkes', Great Big List of Beautiful and Useless Words, Vol. Bagels are made from the basic bread ingredients of flour, yeast, salt, and sweetening. 'Hiemal,' 'brumation,' & other rare wintry words. [citation needed], In tennis, a "bagel" refers to a player winning a set 60; winning a match 60, 60, 60 is called a "triple bagel". Laura Trust, co-owner of the Boston-area Finagle a Bagel chain of bagel stores, is part of that trend. The literal meaning is 'the rendered fat of poultry,' a substance that is much in use in traditional Jewish cooking. [15], The bagel came into more general use throughout North America in the last quarter of the 20th century with automation. bagel ( plural bagels ) A toroidal bread roll that is boiled before it is baked. Jerusalem bagels are sprinkled with sesame seeds, and often eaten with zaatar, a popular Israeli spice mixture featuring hyssop, sesame, chickpea powder, olive oil, coriander and salt. [36], A flat bagel, known as a 'flagel', can be found in a few locations in and around New York City, Long Island, and Toronto. Although so many new varieties of bagels have now appeared in New York, purists will have only the original plain water bagels, which are made by throwing rings of risen dough into violently boiling water for a few seconds, then draining, cooling, and baking quickly till golden, shiny, and crisp. In modern mass production, the rings are machine-made, and steaming may be substituted for boiling. Russian also has this suffix, and English has borrowed -nik words from Russian too, including refusenik and Raskolnik (a dissenter from the Russian Orthodox Church). Some Japanese bagels, such as those sold by BAGEL & BAGEL[ja], are soft and sweet; others, such as Einstein Bro. When my family first moved to Larchmont, N.Y., in 1946, my father had a feeling that the neighbors living behind us were Jewish. Bagels are made from the basic bread ingredients of flour, yeast, salt, and sweetening. A widely repeated legend traces the origin of the bagel itself to Vienna in 1683, when John III Sobieski, king of Poland, successfully defended the city from a Turkish invasion. To make a steam bagel, the boiling is skipped, and the bagels are instead baked in an oven equipped with a steam injection system. Other bagel styles can be found elsewhere; Chicago-style bagels are baked with steam. These example sentences are selected automatically from various online news sources to reflect current usage of the word 'bagel.' Like American Jews who sought to seek their distinctive Jewishness behind, todays mushy, mass-produced bagels have lost what made them special. New Yorkers claim that their city has the best bagels in the world, although Montreal is also known for its delicious bagels. A Schlemiel, he goes on to explain, is someone who falls on his back and breaks his nose. Montreal is also known for its bagels where a little honey is added to the boiling water, which makes the bagels sweeter. There are also whole-grain and rye versions. The first known written reference to bagels is a testament to their ubiquity. Despite its heavy borrowing of technical and legal terms, the above sentence would be understood clearly by speakers of Yeshivish as "He did a lot of damage, and eventually admitted that he did it, although he claimed it was inadvertent.". Delivered to your inbox! Linguist Leo Rosten wrote in The Joys of Yiddish about the first known mention of the Polish word bajgiel derived from the Yiddish word bagel in the "Community Regulations" of the city of Krakw in 1610, which stated that the food was given as a gift to women in childbirth. So traditionally speaking, the proper pronunciation would be "bye-gel." The rings are made from a yeasted dough, rolled out very thin and briefly boiled in salted water before topped with salt and caraway seeds and then baked. Seeds and spices may be added before baking; bagels also are made with flavourings, vegetables, nuts, or fruits mixed into the dough, although purists scorn such innovations.