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David Sax

8 December 2009 | Email This Post Email This Post | Print This Post Print This Post

The author and journalist David Sax discusses his new book Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen (McClelland & Stewart, 2009), with Joseph Planta.


Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen by David Sax. (McClelland & Stewart, 2009) Click to buy this book from Amazon.ca: Save the Deli

Text of introduction by Joseph Planta:

I am Planta: On the Line. This is THECOMMENTARY.CA.

There’s a marvellous book out now called Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen. Its author comes from a passionate place, as he strives to illuminate the past and future of the Jewish deli, and seeks the best, authentic deli food across the continent and beyond. It is part social history, part travelogue, and a tremendous food guide. From corned beef, pastrami and brisket, to rye, mustard, kinishes, matzo ball soup, and more, we get a taste of the food we’ve all had a fondness for, whether we’re Jewish or not. The deli is in trouble what with the homogenisation of food tastes, a concern for healthier food, plus the rents for some delis are rather high. David Sax has written a wonderful appreciation with this book. He’s got a great website at www.savethedeli.com. His journalism credits include the Globe and Mail, Toronto Life, the Walrus, GQ, vanityfair.com, Rolling Stone, and the New Republic. Save the Deli is published in Canada by McClelland and Stewart. Please welcome to the Planta: On the Line program, David Sax; Good morning, Mr. Sax.

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