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Bagel Bakers Local 338
The Bagel Bakers Local 338 was a trade union local that was established in the early 1900s in New York City and whose craftsmen were the primary makers of New York's bagels, prepared by hand, until the advent of machine-made bagels in the 1960s led to its end as an independent organization in the 1970s.
==Formation==
Jewish immigrants brought the bagel to the United States at the turn of the 20th century, with hundreds of small bagel bakeries sprouting up in Manhattan's Lower East Side, in which workers worked under difficult conditions for minimal wages. To represent these workers, The International Beigel Bakers Union was established.〔Klagsburn, Francine. ("Chewing Over The Bagel’s Story" ), ''The Jewish Week'', July 8, 2009. Accessed July 15, 2009.〕 Local 338 was established by 300 bagel craftsmen who joined together in Manhattan, establishing standards for bagel production by hand and mandating that new spots in the union be handed to sons of existing local members.〔 All of the local's members were Jewish and meetings were conducted in Yiddish.〔 By 1915, the local had contracts with 36 bakeries in the New York City area.〔Levine, Ed. ("Was Life Better When Bagels Were Smaller?" ), ''The New York Times'', December 31, 2003. Accessed July 15, 2009.〕
The bagels they prepared by hand weighed about , with bagels commonly prepared by the 1990s typically being double that size, or larger.〔Burros, Marian. ("Eating Well" ), ''The New York Times'', July 6, 1994. Accessed July 15, 2009.〕 These smaller and denser bagels were made with high-gluten flour, mixed with malt syrup, salt, water and yeast, using a zealously guarded recipe, and would become hard after about six hours. They would be rolled into strips two inches in diameter and formed by hand into bagels, boiled in hot water for one minute and then placed to bake in an oven. The finished products were delivered to customers on strings of five dozen bagels.〔 The profession was divided into the bench men, who were responsible for kneading, shaping and boiling the bagels, with the oven men finishing the job.〔Freeman, Beatrice; and Freeman, Ira Henry. ("About: Bagels; Some 250,000 of the tooth-cracking breakfast goodies are produced in New York each day." ), ''The New York Times'', May 22, 1960. Accessed July 15, 2009.〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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