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

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

 

Review-A-Day

"Observant American Jews, once consigned to a limited pantry and sparse restaurant options, are enjoying the output of a massive kosher industry made up of thousands of mashgichim (kosher certifiers) who monitor food production to ensure that Jewish dietary laws are strictly followed. It is this industry that journalist Sue Fishkoff deliciously serves up in Kosher Nation." Rebecca J. Rosen, The Wilson Quarterly (Read the entire Wilson Quarterly review)

Synopses & Reviews

Publisher Comments:

Kosher? That means the rabbi blessed it, right? Not exactly. In this captivating account of a Bible-based practice that has grown into a multibillions-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 86 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.”

 

Fishkoff 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 nation’s largest kosher meatpacking plant. She talks to Reform Jews who are rediscovering the spiritual benefits of kashrut, and 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 contemporary kashrut standards pale by comparison.

 

A revelatory look at the current state of kosher in America, this book will appeal to anyone interested in food, religion, Jewish identity, or big business.

Synopsis:

In this captivating account of a Bible-based practice that has grown into a multibillion-dollar industry, 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.

About the Author

Sue Fishkoff is the author of The Rebbe’s Army and Kosher Nation. She is a national correspondent for the JTA news agency and lives in Oakland, California.

Product Details

ISBN:
9780805242652
Author:
Fishkoff, Sue
Publisher:
Schocken Books Inc
Subject:
Regional & Ethnic - Jewish & Kosher
Subject:
Jewish & Kosher
Subject:
Essays
Subject:
Cooking and Food-Jewish
Copyright:
Publication Date:
20101031
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Pages:
384
Dimensions:
9.55 x 6.3 x 1.25 in 1.45 lb

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Related Subjects

Cooking and Food » General
Cooking and Food » Regional and Ethnic » Jewish
Religion » Judaism » Rituals and Practice

Kosher Nation: Why More and More of America's Food Answers to a Higher Authority Used Hardcover
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$27.95 In Stock
Product details 384 pages Schocken Books Inc - English 9780805242652 Reviews:
"Review A Day" by , "Observant American Jews, once consigned to a limited pantry and sparse restaurant options, are enjoying the output of a massive kosher industry made up of thousands of mashgichim (kosher certifiers) who monitor food production to ensure that Jewish dietary laws are strictly followed. It is this industry that journalist Sue Fishkoff deliciously serves up in Kosher Nation." (Read the entire Wilson Quarterly review)
"Synopsis" by , In this captivating account of a Bible-based practice that has grown into a multibillion-dollar industry, 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.
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