000			03772nam a22005775i 4500
001			183921
003			IT-RoAPU
005			20221214232100.0
006			m|||||o||d||||||||
007			cr || ||||||||
008			220302t20162016nyu fo d z eng d
010			_a2015026798
020			_a9780231158329 _qprint
020			_a9780231540933 _qPDF
024	7		_a10.7312/horo15832 _2doi
035			_a(DE-B1597)9780231540933
035			_a(DE-B1597)479852
035			_a(OCoLC)979745915
040			_aDE-B1597 _beng _cDE-B1597 _erda
050	0	0	_aBM710 _b.H675 2016
050		4	_aBM710 _b.H675 2016
072		7	_aBUS070120 _2bisacsh
082	0	4	_a296.7/30973 _223
084			_aonline - DeGruyter
100	1		_aHorowitz, Roger _eautore
245	1	0	_aKosher USA : _bHow Coke Became Kosher and Other Tales of Modern Food / _cRoger Horowitz.
264		1	_aNew York, NY : _bColumbia University Press, _c[2016]
264		4	_c©2016
300			_a1 online resource (320 p.) : _b27 b&w illustrations
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_atext file _bPDF _2rda
490	0		_aArts and Traditions of the Table: Perspectives on Culinary History
505	0	0	_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
506	0		_arestricted access _uhttp://purl.org/coar/access_right/c_16ec _fonline access with authorization _2star
520			_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.
530			_aIssued also in print.
538			_aMode of access: Internet via World Wide Web.
546			_aIn English.
588	0		_aDescription based on online resource; title from PDF title page (publisher's Web site, viewed 02. Mrz 2022)
650		0	_aJewish cooking.
650		0	_aJews _xDietary laws.
650		0	_aKosher food _zUnited States.
650		7	_aBUSINESS & ECONOMICS / Industries / Food Industry. _2bisacsh
850			_aIT-RoAPU
856	4	0	_uhttps://doi.org/10.7312/horo15832
856	4	0	_uhttps://www.degruyter.com/isbn/9780231540933
856	4	2	_3Cover _uhttps://www.degruyter.com/document/cover/isbn/9780231540933/original
942			_cEB
999			_c183921 _d183921