We look forward to seeing you on your next visit to the library. Find a location near you.

Kosher USA: how Coke became kosher and other tales of modern food
(eBook)

Book Cover
Average Rating
Series:
Published:
[United States] : Columbia University Press, 2016.
Content Description:
1 online resource
Status:
Description

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.

Also in This Series
More Like This
Other Editions and Formats
More Copies In LINK+
Loading LINK+ Copies...
More Details
Format:
eBook
Language:
English
ISBN:
9780231540933 (electronic bk.), 0231540930 (electronic bk.)

Notes

Restrictions on Access
Digital content provided by hoopla.
Description
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.
System Details
Mode of access: World Wide Web.
Reviews from GoodReads
Loading GoodReads Reviews.
Citations
APA Citation (style guide)

Horowitz, R. (2016). Kosher USA: how Coke became kosher and other tales of modern food. [United States]: Columbia University Press.

Chicago / Turabian - Author Date Citation (style guide)

Horowitz, Roger. 2016. Kosher USA: How Coke Became Kosher and Other Tales of Modern Food. [United States]: Columbia University Press.

Chicago / Turabian - Humanities Citation (style guide)

Horowitz, Roger, Kosher USA: How Coke Became Kosher and Other Tales of Modern Food. [United States]: Columbia University Press, 2016.

MLA Citation (style guide)

Horowitz, Roger. Kosher USA: How Coke Became Kosher and Other Tales of Modern Food. [United States]: Columbia University Press, 2016. Web.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
49c4eb97-1795-74ff-eced-5dddf6a53eda
Go To GroupedWork

Hoopla Extract Information

hooplaId11864725
titleKosher USA
kindEBOOK
price2.49
active1
pa0
profanity0
children0
demo0
rating
abridged0
dateLastUpdatedAug 24, 2021 12:07:16 AM

Record Information

Last File Modification TimeSep 02, 2020 12:17:03 AM
Last Grouped Work Modification TimeDec 03, 2021 02:10:37 AM

MARC Record

LEADER03108nam a22004335a 4500
001MWT11864725
003MWT
00520190528112318.1
006m     o  d        
007cr cn|||||||||
008170402s2016    xxu    es     000 0 eng d
020 |a 9780231540933 (electronic bk.)
020 |a 0231540930 (electronic bk.)
02842|a MWT11864725
029 |a https://d2snwnmzyr8jue.cloudfront.net/csp_9780231540933_180.jpeg
037 |a 11864725|b Midwest Tape, LLC|n http://www.midwesttapes.com
040 |a Midwest|e rda
08204|a 296.7/30973|2 23
099 |a eBook hoopla
1001 |a Horowitz, Roger,|e author.
24510|a Kosher USA :|b how Coke became kosher and other tales of modern food|h [electronic resource] /|c Roger Horowitz.
264 1|a [United States] :|b Columbia University Press,|c 2016.
264 2|b Made available through hoopla
300 |a 1 online resource
336 |a text|b txt|2 rdacontent
337 |a computer|b c|2 rdamedia
338 |a online resource|b cr|2 rdacarrier
347 |a text file|2 rda
4901 |a Arts and traditions of the table : perspectives in culinary history
506 |a Digital content provided by hoopla.
520 |a 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.
538 |a Mode of access: World Wide Web.
650 0|a Jews|x Dietary laws.
650 0|a Kosher food|z United States.
650 0|a Jewish cooking.
650 0|a Electronic books.
7102 |a hoopla digital.
85640|u https://www.hoopladigital.com/title/11864725|z Instantly available on hoopla.
85642|z Cover image|u https://d2snwnmzyr8jue.cloudfront.net/csp_9780231540933_180.jpeg