Have you considered the bagel? What makes it so? Is it the hole in the middle? One should be wary of this conclusion. After all, is the donut not also missing its center? Perhaps it is its spongy texture and the fact that it pairs well with spreadable toppings that defines the bagel. Alas, how far do these attributes make it different from bread? Does butter not also taste fantastic on the perfect piece of toast? It must then be its provenance! Yet are dumplings not boiled and is sourdough not baked? Indeed, it seems far from unique among processed grains. Maybe no amount of conjecture will lead us to a certain answer. Eat one. Plumb the depths of the bagel in search of its essence today. Bagels are in the lounge. SKP