Jewish foods have made an indelible mark on the American culinary landscape. Possibly none more ubiquitous than the bagel, Jewish food has transformed American eating habits in subtle and overt ways. No longer a Jewish food, but still largely connected to Jewish foodways and culture in New York City, the American bagel has lost much of its Polish heritage, its pre-bake boil, and its very short shelf life.
In addition to bagels, kosher meats, like American Kosher (and Hebrew National) have become household names and subsidiaries of American corporations like Kraft and Unilever. The kosher certification has come to mean much more to the American people than simply a Jewish food: it has come to represent purity and is often understood as healthier than its alternatives.
Kosher and Jewish foods are now available all over the country, regardless of Jewish populations.