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Have you ever wondered what it is that makes New York pizza so special? Where did the Automat go (and is it even a New York City original)? When did the bagel with a schmear become ubiquitous? And speaking of Jewish baked goods, what's the difference between a bagel and a bialy?
Starting tomorrow, there's a new way to find the anwers to all your Big Apple food conundrums. You'll now be able to ask the experts, on the New York Times' City Room blog. The co-authors of "Gastropolis: Food and New York City," Annie Hauck-Lawson and Jonathan Deutsch, will be answering selected readers' questions on the history and culture of food in New York. You can submit a question in the question box on the blog, to be answered starting tomorrow.
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