Kosher Nation Why More and More of America's Food Answers to a Higher Authority

ISBN-10: 0805242651
ISBN-13: 9780805242652
Edition: 2010
Authors: Sue Fishkoff
List price: $32.00 Buy it from $3.00
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Description: An eye-opening look at the history and current practice of producing and consuming kosher food in America. Kosher? That means the rabbi blessed it, right? Not exactly. In this captivating account of a Bible-based practice that has grown into a  More...

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Book details

List price: $32.00
Copyright year: 2010
Publisher: Knopf Doubleday Publishing Group
Publication date: 10/12/2010
Binding: Hardcover
Pages: 384
Size: 6.25" wide x 9.50" long x 1.50" tall
Weight: 1.760
Language: English

An eye-opening look at the history and current practice of producing and consuming kosher food in America. Kosher? That means the rabbi blessed it, right? Not exactly. In this captivating account of a Bible-based practice that has grown into a multibillion-dollar industry, journalist Sue Fishkoff travels throughout America and to Shanghai, China, to find out who eats kosher food, who produces it, who is responsible for its certification, and how this fascinating world continues to evolve. She explains why 85 percent of the 11.2 million Americans who regularly buy kosher food are not observant Jews-they are Muslims, Seventh-Day Adventists, vegetarians, people with food allergies, and consumers who pay top dollar for food they believe "answers to a Higher Authority." She interviews food manufacturers, rabbinic supervisors, and ritual slaughterers; meets with eco-kosher adherents who go beyond traditional requirements to produce organic chicken and pasture-raised beef; sips boutique kosher wine in Napa Valley; talks to shoppers at an upscale kosher supermarket in Brooklyn; and marches with unemployed workers at the nationrs"s largest kosher meatpacking plant. She talks to Reform Jews who are rediscovering the spiritual benefits ofkashrutand to Conservative and Orthodox Jews who are demanding that kosher food production adhere to ethical and environmental values. And she chronicles the corruption, price-fixing, and strong-arm tactics of early-twentieth-century kosher meat production, against which contemporarykashrutscandals pale by comparison. A revelatory look at the current state ofkashrutin America, this book will appeal to anyone interested in food, religion, Jewish identity, and big business.

Prologue
It's a Kosher, Kosher World
Kosher Food Conquers the U.S. Market
Eating Their Way into Heaven
The Who, What, and Why of Keeping Kosher
Big Brother is Watching
The Kosher Certification Agencies
On Fire for Kashrus
The Life and Times of a Mashgiach
Pastrami on Rye
The Jewish Deli
Beyond Manischewitz
Kosher Wine Aims High
Good-bye, Moisha's
Supermarkets Replace the Corner Store
Killing It Softly
Kosher Meat-Who Makes It, Who Eats It
Please Don't Eat the Broccoli
Bug Infestation Takes Salad Off the Table
Made in China
Kosher Food Production Goes Global
A Wedding in New Jersey
Cholov Yisroel to Sushi, the New Kosher Diet
Got Shrimp?
Liberal Jews Take Another Look at Kashrut
Kosher Law and Its Discontents
Who Decides What's Kosher?
Postville
The Scandal at Agriprocessors Changes the Kosher Conversation
Eating Their Way into Heaven, Part II
The New Jewish Food Movement
Epilogue
Notes
Glossary
Select Bibliography
Index

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