Kosher USA: How Coke Became Kosher And Other Tales Of Modern Food
(eBook)

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Published
Columbia University Press, 2016.
Status
Available Online

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Format
eBook
Language
English
ISBN
9780231540933

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Citations

APA Citation, 7th Edition (style guide)

Roger Horowitz., & Roger Horowitz|AUTHOR. (2016). Kosher USA: How Coke Became Kosher And Other Tales Of Modern Food . Columbia University Press.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Roger Horowitz and Roger Horowitz|AUTHOR. 2016. Kosher USA: How Coke Became Kosher And Other Tales Of Modern Food. Columbia University Press.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Roger Horowitz and Roger Horowitz|AUTHOR. Kosher USA: How Coke Became Kosher And Other Tales Of Modern Food Columbia University Press, 2016.

MLA Citation, 9th Edition (style guide)

Roger Horowitz, and Roger Horowitz|AUTHOR. Kosher USA: How Coke Became Kosher And Other Tales Of Modern Food Columbia University Press, 2016.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work ID74662a28-5527-bab4-68ab-883a029342e0-eng
Full titlekosher usa how coke became kosher and other tales of modern food
Authorhorowitz roger
Grouping Categorybook
Last Update2022-10-18 21:40:45PM
Last Indexed2024-03-27 01:37:19AM

Book Cover Information

Image Sourcehoopla
First LoadedJul 8, 2023
Last UsedDec 11, 2023

Hoopla Extract Information

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    [synopsis] => 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.
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