Egg Cream is a popularized New York beverage full of fizz and sweetness. Despite its name, however, the egg cream contains neither eggs nor cream. It contains milk, seltzer, and chocolate syrup served in a coke-style glass from soda fountains or from few bottled companies (Stradley). It was claimed to be created by Louis Auster, a Jewish candy shop owner in the 1900s who immigrated to New York’s Lower East Side (Koenig). Stories allege that the name stuck when actor Boris Thomashefsky compared the drink to “chocolat et creme” from Paris; “et creme” sounded much like “egg cream” (Koenig). It is a drink that is easily found in New York but unusual elsewhere. Personally I have never seen nor tasted it but I was intrigued by its cola-like content. Its Jewish said roots represent the multiculturalism of New York’s framework.
The dish took little Jewish significance because it was a way in which Jews tried to assimilate to American culture. They “felt more American” by using cheap and accessible ingredients to replicate the “thick American chocolate malted that they could not afford” (Koenig). I can personally relate to assimilation as my family immigrated from a different country. Furthermore, in comparison to the discussion from Dr. Tajali’s Multiculturalism, it is interesting to find that most were willing to assimilate in drinking the drink regardless of age. Egg cream became identified as the “Jewish drink” in their culture only because it was supposedly created and mostly consumed by many Jews that could finally afford its taste. It reveals the social economic status that Jews had at the time of the drink’s creation because they needed something tasty and cheap. Much how like Abuela in Blanco-Prince of Los Cocuyos was inclined to buy the cheap chicken at the large market, people were inclined to buy egg cream. In addition, as described by Koenig, as Jews climbed the social ladder, so did the egg cream as it became increasingly popular within other New York communities.
On the other hand, the production of egg cream sheds light on milk and sugar production within the United States. According to PETA, the milk industry in the United States is unusual and cruel with genetic manipulation and overproduction. Cattle spend all of their lives standing on concrete in a never ending cycle of milk production. Environmental destruction is also a large attribute. The dairy industry is a primary source smog-forming pollutants as well as poisoning of groundwater, rivers, and streams due to manure (“Cow’s Milk: A Cruel and Unhealthy Product”). This reminded me of the class discussion from Professor Cochran’s Food Inc. when we discussed the marketing of sugary drinks and food and how their production was tied to a number of health concerns. There were many studies that were manipulated to underscore the negative effects of such products, making sugar an ideal choice of diet. Likewise, PETA states that milk contains many calcium and protein myths associated. Ultimately, humans can obtain nutritious elements from nuts, seeds, and grains that are more beneficial than milk (“Cow’s Milk: A Cruel and Unhealthy Product”). Moreover, the transportation of products from dairy farms on other parts of the country pose a risk to the environment. It must be this way however because New York is overpopulated with no room for local farms. For this reason, it is difficult, even more for lower income communities, to attain fresh and local food sources.
Egg cream provides the basic necessities of a sugary milk drink. It is refreshing, sweet, and easily attainable at home and at a diner. However, it is important to understand its origins before consuming it. Egg cream is part of cultural integration of Jewish origins. It is also diverse in the fact that anyone regardless of status can obtain the drink. Nevertheless, its ingredients pose animal cruelty, health, and environmental risks in its production. Understanding all of this will aid in deciding to consume the drink.
Works Cited
Blanco, Richard. The Prince of Los Cocuyos: a Miami Childhood. Ecco, an Imprint of HarperCollins Publishers, 2015.
“Cow’s Milk: A Cruel and Unhealthy Product.” PETA, www.peta.org/issues/animals-used-for-food/animals-used-food-factsheets/cows-milk-cruel-unhealthy-product/.
Koenig, Leah. “Chocolate Egg Cream.” My Jewish Learning, www.myjewishlearning.com/recipe/chocolate-egg-cream/.
Stradley, Linda. “New York Egg Cream Recipe And History, Whats Cooking America.” What’s Cooking America, 5 Mar. 2016, whatscookingamerica.net/History/NYEggCreamHistory.htm.