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.
"Kosher USA is the single best book that I have ever read on the American kosher industry. It will entertain and educate both general readers and serious scholars." - H-Judaic
"This captivating book is recommended to all people who love to eat, learn, and enjoy a juicy corn beef sandwich followed by a tempting plate of chocolate Tofutti." - Jewish Book Council
"In a work that is equal parts history, memoir, and cultural analysis, Horowitz traces the dramatic rise of kosher food products, specifically how they made their way into American food culture and were later popularized in the mass market of consumer products." - Library Journal (starred review)
"A thoughtful look at the convergence of faith, ethnicity, and the business of food." - Kirkus Reviews
"Engrossing... Horowitz provides a fascinating window into a rarefied world." - Publisher's Weekly
"I have... fun reading Horowitz's book.... Halfway through Horowitz's book, I get nostalgic." - Globe and Mail
"The ever-changing and expanding kosher world makes this book quite timely and significant, as it traces the overlap interaction of religion and science." - The Jewish Georgian
"Fascinating." - Western States Jewish History
"As good food often does, Horowitz’s book leaves the reader deeply satisfied—but hoping for a few more morsels." - American Historical Review
"The history of the kosher food industry is thus quite skillfully told by Horowitz." - American Jewish History
"Kosher USA provides wonderful insights into American Jewish culture and the impact of modern, mechanized food production on the community’s ability to adapt centuries of tradition to fast-paced modernity. The book will prove useful to those interested in food history, Jewish American history, or twentieth-century American business history." - Journal of American Culture
"Written extremely well....this book is far more than tales; it is a chronicle of the changes of Jewish life in America in the last century." - Religious Studies Review
Формат: Скан PDf
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.
"Kosher USA is the single best book that I have ever read on the American kosher industry. It will entertain and educate both general readers and serious scholars." - H-Judaic
"This captivating book is recommended to all people who love to eat, learn, and enjoy a juicy corn beef sandwich followed by a tempting plate of chocolate Tofutti." - Jewish Book Council
"In a work that is equal parts history, memoir, and cultural analysis, Horowitz traces the dramatic rise of kosher food products, specifically how they made their way into American food culture and were later popularized in the mass market of consumer products." - Library Journal (starred review)
"A thoughtful look at the convergence of faith, ethnicity, and the business of food." - Kirkus Reviews
"Engrossing... Horowitz provides a fascinating window into a rarefied world." - Publisher's Weekly
"I have... fun reading Horowitz's book.... Halfway through Horowitz's book, I get nostalgic." - Globe and Mail
"The ever-changing and expanding kosher world makes this book quite timely and significant, as it traces the overlap interaction of religion and science." - The Jewish Georgian
"Fascinating." - Western States Jewish History
"As good food often does, Horowitz’s book leaves the reader deeply satisfied—but hoping for a few more morsels." - American Historical Review
"The history of the kosher food industry is thus quite skillfully told by Horowitz." - American Jewish History
"Kosher USA provides wonderful insights into American Jewish culture and the impact of modern, mechanized food production on the community’s ability to adapt centuries of tradition to fast-paced modernity. The book will prove useful to those interested in food history, Jewish American history, or twentieth-century American business history." - Journal of American Culture
"Written extremely well....this book is far more than tales; it is a chronicle of the changes of Jewish life in America in the last century." - Religious Studies Review
Формат: Скан PDf
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