Kosher USA

Centuries ago, biblical passages and rabbinic debate dictated the principles of kashrut (the state of being kosher) for Jews. To what extent could kosher food production, processing, and consumption be integrated into America's modern food system, with its large farms, automated factories, and far-flung distribution networks? In Kosher USA Roger Horowitz acknowledges the popular response to this question: Americans have increasingly embraced kosher food, viewing it as purportedly purer and healthier due to its certification. Yet he ultimately charts a much more uneven trajectory for kosher food's twentieth-century biography. Many processed-food producers adopted kosher standards for reasons of convenience and cost effectiveness. In contrast, kosher wine and beef remained largely unpopular, if not unavailable, at the start of the twenty-first century. Even though Orthodox Jews claimed small numbers and strict views, they came to dominate the kosher certification process, trumping alternate opinions of what American kosher food could be. Nevertheless, he argues, campaigns for kosher food changed the modern food system even as the food industry shaped kosher practices

Agricultural economics · Agriculture · Certification · Consumption (sociology · Economic history · Economics · Food processing · Food security · Food systems · Political science · Social science · Sociology · State (computer science · Culinary Culture and Tourism · History · Law

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