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Kosher USA : How Coke Became Kosher and Other Tales of Modern Food / Roger Horowitz.

By: Material type: TextTextSeries: Arts and Traditions of the Table: Perspectives on Culinary HistoryPublisher: New York, NY : Columbia University Press, [2016]Copyright date: ©2016Description: 1 online resource (320 p.) : 27 b&w illustrationsContent type:
Media type:
Carrier type:
ISBN:
  • 9780231158329
  • 9780231540933
Subject(s): DDC classification:
  • 296.7/30973 23
LOC classification:
  • BM710 .H675 2016
  • BM710 .H675 2016
Other classification:
  • online - DeGruyter
Online resources: Available additional physical forms:
  • Issued also in print.
Contents:
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 -- Index
Summary: 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.
Holdings
Item type Current library Call number URL Status Notes Barcode
eBook eBook Biblioteca "Angelicum" Pont. Univ. S.Tommaso d'Aquino Nuvola online online - DeGruyter (Browse shelf(Opens below)) Online access Not for loan (Accesso limitato) Accesso per gli utenti autorizzati / Access for authorized users (dgr)9780231540933

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 -- Index

restricted access online access with authorization star

http://purl.org/coar/access_right/c_16ec

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.

Issued also in print.

Mode of access: Internet via World Wide Web.

In English.

Description based on online resource; title from PDF title page (publisher's Web site, viewed 02. Mrz 2022)