Kosher USA: How Coke Became Kosher and Other Tales of Modern Food

Kosher USA How Coke Became Kosher and Other Tales of Modern Food Kosher USA follows the fascinating and surprising journey of kosher food through the modern industrial food system Drawing on episodes from the lives of the author s own family it traces how iconic p

  • Title: Kosher USA: How Coke Became Kosher and Other Tales of Modern Food
  • Author: Roger Horowitz
  • ISBN: 9780231158329
  • Page: 136
  • Format: Hardcover
  • Kosher USA follows the fascinating and surprising journey of kosher food through the modern industrial food system Drawing on episodes from the lives of the author s own family, it traces 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 Kosher USA follows the fascinating and surprising journey of kosher food through the modern industrial food system Drawing on episodes from the lives of the author s own family, it traces 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 of the American culinary consensus.With stories about the key figures in this process, Kosher USA presents a tale of great accomplishments and stubborn limitations Drawing on a range of sources, Roger Horowitz s history 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 By exploring the complex encounter between ancient religious principles and modern industrial methods, this book 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.

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      136 Roger Horowitz
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      Published :2018-08-23T10:50:29+00:00

    One thought on “Kosher USA: How Coke Became Kosher and Other Tales of Modern Food”

    1. This book was not exactly what I anticipated it to be. Although there are some interesting insights I found there was a lot of detail about rabbinical arguments regarding Kashrut and two chapters about the slaughter of meat is more than any vegan can handle!

    2. The histories being told are interesting enough but the writing is so dry that it took a lot to push through it. I liked the parts about Horowitz's family the best, arguing over sturgeon and kosher-for-Passover Coke.

    3. Kosher U.S.A.: How Coke Became Kosher and Other Tales of Modern Food by Roger Horowitz is a free NetGalley ebook that I read in late March amid the advance reader copy exodus that was a springtime road trip. Sometimes, instead of opening books that have far-off release dates, maybe I should just get a hobby, like counting blue cars, taking photographs, or playing I-Spy.Horowitz' narrative voice is very formal, very humble, yet quite tongue in cheek. He describes the seemingly chaotic, part ordai [...]

    4. An absolutely fascinating book about the kosher industry written in a very readable fashion and interspersed with personal anecdotes from the author. Kudos to the author for making a heavily researched book so accessible to the reader. Horowitz illuminates the history of the kosher industry in the USA and if you've ever wondered about the Kosher marking on food items, wonder no more. Be forewarned that there is a lot about the meat industry, but there's also jello and coca cola. If you're Jewish [...]

    5. I enjoyed this book very much. Some of the critiques I have read mention it’s technical detail. Although a valid criticism, it is something I enjoyed about the book. I also think the author did a good job reviewing both sides of the controversy regarding kosher meat. The book answered some questions for me and brandende my view of the various sides of the arguments/issues selected for discussion in the book. Nicely done.

    6. Not as exciting as I thought it could be. More of an academic history of establishing kashrut practice in food manufacturing in this country.

    7. Not what I thought it would be. When I first heard about this book I thought it would be a great read. I'm no expert at all as to what foods are kosher and really understand the basic tenants of it from school friends. But the title brought to mind of a story from the early 2000's where it was discovered that there were tiny organisms in the tap water causing a debate as to whether it was kosher and the move for people to install filters in their homes, restaurants to advertise they filter their [...]

    8. I thought this was quite a fun book, when it wasn't infuriating. :-) Horowitz is interested in the issues that developed with kashrut when food began to be mass-produced in factories. He describes the process by which Orthodox Jews managed to convince major food manufacturers to allow them to inspect and regulate their factories (which is pretty amazing in itself, considering how few of them there were and are). He goes on to explore the internecine battles among the Orthodox about their own var [...]

    9. The single best book that I have ever read on the modern kosher industry in America. I highly recommend it.

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