The history of the Jewish deli — across America and in Philly

Guests: Ted Merwin and Craig LaBan

The local deli is an integral part of American Jewish culture, history and cuisine. The very mention of pastrami on rye, a corned beef special, chopped liver or cheesecake can bring tears to the eyes and a growl in the stomach of Jewish deli aficionados. In his new book, Pastrami on Rye: An Overstuffed History of the Jewish Deli, Dickinson professor TED MERWIN traces the rise of the Jewish deli, its place in the community and how it has evolved in contemporary cuisine. He joins us in this hour of Radio Times along with CRAIG LABAN, restaurant and drink columnist for The Philadelphia Inquirer who’ll take us on a tour of Philadelphia area delis – old and new.