Kosher USA

How Coke Became Kosher and Other Tales of Modern Food
Erscheinungsjahr 2018
ISBN: 978-0-231-15833-6
Verlag: Columbia University Press

Buch, Englisch, 320 Seiten, Print PDF, Format (B × H): 239 mm x 155 mm, Gewicht: 430 g

Reihe: Arts and Traditions of the Table: Perspectives on Culinary History

Kosher USA follows the fascinating journey of kosher food through the modern industrial food system. It recounts how iconic products such as Coca-Cola and Jell-O tried to become kosher; the contentious debates among rabbis over the incorporation of modern science into Jewish law; how Manischewitz wine became the first kosher product to win over non-Jewish consumers (principally African Americans); the techniques used by Orthodox rabbinical organizations to embed kosher requirements into food manufacturing; and the difficulties encountered by kosher meat and other kosher foods that fell outside the American culinary consensus.

Kosher USA is filled with big personalities, rare archival finds, and surprising influences: the Atlanta rabbi Tobias Geffen, who made Coke kosher; the lay chemist and kosher-certification pioneer Abraham Goldstein; the kosher-meat magnate Harry Kassel; and the animal-rights advocate Temple Grandin, a strong supporter of shechita, or Jewish slaughtering practice. By exploring the complex encounter between ancient religious principles and modern industrial methods, Kosher USA adds a significant chapter to the story of Judaism's interaction with non-Jewish cultures and the history of modern Jewish American life as well as American foodways.

Autoren/Hrsg.

Horowitz, Roger (Hagley Museum and Library)

Horowitz, Roger

Fachgebiete

• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie
• Geisteswissenschaften Jüdische Studien Jüdische Studien Jüdische Studien: Leben & Praxis, Soziale Aspekte
• Interdisziplinäres Wissenschaften Wissenschaft und Gesellschaft | Kulturwissenschaften Kulturwissenschaften: Ernährung & Gesellschaft
• Sozialwissenschaften Sport | Tourismus | Freizeit Kochen, Essen, Trinken
• Geisteswissenschaften Geschichtswissenschaft Weltgeschichte & Geschichte einzelner Länder und Gebietsräume Geschichte einzelner Länder Amerikanische Geschichte
• Geisteswissenschaften Jüdische Studien Geschichte des Judentums Geschichte des Judentums: Moderne & Gegenwart
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)

Über Autor(innen)

Roger Horowitz is a food historian and director of the Center for the History of Business, Technology, and Society at the Hagley Museum and Library. He is the author of Negro and White, Unite and Fight: A Social History of Industrial Unionism in Meatpacking, 1930–1990 (1997) and Putting Meat on the American Table: Taste, Technology, Transformation (2005).