03647nam 2200673 450 991079829360332120230517175318.00-231-54093-010.7312/horo15832(CKB)3710000000614798(EBL)4427981(SSID)ssj0001635811(PQKBManifestationID)16389340(PQKBTitleCode)TC0001635811(PQKBWorkID)13051014(PQKB)10735067(StDuBDS)EDZ0001437803(MiAaPQ)EBC4427981(DE-B1597)479852(OCoLC)979745915(DE-B1597)9780231540933(Au-PeEL)EBL4427981(CaPaEBR)ebr11210546(CaONFJC)MIL915994(OCoLC)948171187(EXLCZ)99371000000061479820160527h20162016 uy 0engur|n|---|||||txtccrKosher USA how coke became kosher and other tales of modern food /Roger Horowitz ; cover design Jim TierneyNew York :Columbia University Press,2016.©20161 online resource (317 p.)Arts and Traditions of the Table: Perspectives in Culinary HistoryIncludes index.0-231-15832-7 Includes bibliographical references and index.Frontmatter --Contents --Prologue: Uncle Stu's Question --1. My Family's Sturgeon --2. Kosher Coke, Kosher Science --3. The Great Jell-O Controversy --4. Who Says It's Kosher ? --5. Industrial Kashrus --6. Man-O-Manischewitz --7. Harry Kassel's Meat --8. Shechita --Conclusion: Kosher Ethics / Ethical Kosher ? --Epilogue: Remembering, Discovering, Thanking --Notes --IndexKosher 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.Arts and traditions of the table.JewsDietary lawsJewish cookingKosher foodUnited StatesJewsDietary laws.Jewish cooking.Kosher food296.7/30973Horowitz Roger1464532Tierney JimMiAaPQMiAaPQMiAaPQBOOK9910798293603321Kosher USA3674212UNINA