Kosher USA | New from Columbia University Press

How Coke Became Kosher and Other Tales of Modern Food

A Historical and Personal Narrative That Reveals How an Ancient Set of Religious Laws Became Integral to American Food   MORE NEW RELEASES U.S HISTORY  JEWISH STUDIES FOOD STUDIES Kosher USA How Coke Became Kosher and Other Tales of Modern Food Roger Horowitz Roger Horowitz 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. 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. * Read the chapter "My Family's Sturgeon" * Roger Horowitz on the popularity of Kosher Wine among African Americans * Harry Kassell: Kosher Meat Man * Kosher Coke, Kosher Science Arts and Traditions of the Table $30.00 $21.00 | Hardcover | 208 pages | £22.00*   USE COUPON CODE "EMAIL" AND SAVE 30%   *Customers in UK, Europe, and Middle East please contact customer@wiley.com STAY CONNECTED

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