LEADER 03647nam 2200673 450 001 9910798293603321 005 20230517175318.0 010 $a0-231-54093-0 024 7 $a10.7312/horo15832 035 $a(CKB)3710000000614798 035 $a(EBL)4427981 035 $a(SSID)ssj0001635811 035 $a(PQKBManifestationID)16389340 035 $a(PQKBTitleCode)TC0001635811 035 $a(PQKBWorkID)13051014 035 $a(PQKB)10735067 035 $a(StDuBDS)EDZ0001437803 035 $a(MiAaPQ)EBC4427981 035 $a(DE-B1597)479852 035 $a(OCoLC)979745915 035 $a(DE-B1597)9780231540933 035 $a(Au-PeEL)EBL4427981 035 $a(CaPaEBR)ebr11210546 035 $a(CaONFJC)MIL915994 035 $a(OCoLC)948171187 035 $a(EXLCZ)993710000000614798 100 $a20160527h20162016 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aKosher USA $ehow coke became kosher and other tales of modern food /$fRoger Horowitz ; cover design Jim Tierney 210 1$aNew York :$cColumbia University Press,$d2016. 210 4$dİ2016 215 $a1 online resource (317 p.) 225 1 $aArts and Traditions of the Table: Perspectives in Culinary History 300 $aIncludes index. 311 $a0-231-15832-7 320 $aIncludes bibliographical references and index. 327 $tFrontmatter --$tContents --$tPrologue: Uncle Stu's Question --$t1. My Family's Sturgeon --$t2. Kosher Coke, Kosher Science --$t3. The Great Jell-O Controversy --$t4. Who Says It's Kosher ? --$t5. Industrial Kashrus --$t6. Man-O-Manischewitz --$t7. Harry Kassel's Meat --$t8. Shechita --$tConclusion: Kosher Ethics / Ethical Kosher ? --$tEpilogue: Remembering, Discovering, Thanking --$tNotes --$tIndex 330 $aKosher USA follows the fascinating journey of kosher food through the modern industrial food system. It recounts how iconic products such as Coca-Cola and Jell-O tried to become kosher; the contentious debates among rabbis over the incorporation of modern science into Jewish law; how Manischewitz wine became the first kosher product to win over non-Jewish consumers (principally African Americans); the techniques used by Orthodox rabbinical organizations to embed kosher requirements into food manufacturing; and the difficulties encountered by kosher meat and other kosher foods that fell outside the American culinary consensus. Kosher USA is filled with big personalities, rare archival finds, and surprising influences: the Atlanta rabbi Tobias Geffen, who made Coke kosher; the lay chemist and kosher-certification pioneer Abraham Goldstein; the kosher-meat magnate Harry Kassel; and the animal-rights advocate Temple Grandin, a strong supporter of shechita, or Jewish slaughtering practice. By exploring the complex encounter between ancient religious principles and modern industrial methods, Kosher USA adds a significant chapter to the story of Judaism's interaction with non-Jewish cultures and the history of modern Jewish American life as well as American foodways. 410 0$aArts and traditions of the table. 606 $aJews$xDietary laws 606 $aJewish cooking 606 $aKosher food$zUnited States 615 0$aJews$xDietary laws. 615 0$aJewish cooking. 615 0$aKosher food 676 $a296.7/30973 700 $aHorowitz$b Roger$01464532 702 $aTierney$b Jim 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910798293603321 996 $aKosher USA$93674212 997 $aUNINA