Roger Horowitz

Teoksen Kosher USA: How Coke Became Kosher and Other Tales of Modern Food (Arts and Traditions of the Table: Perspectives on Culinary History) tekijä

9 teosta 151 jäsentä 2 arvostelua

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Roger Horowitz is a food historian and director of the Center for the History of Business, Technology, and Society at the Hagley Museum and Library. His books include Putting Meat on the American Table: Taste, Technology, Transformation (2005).

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Suositut Viimeksi

Kosher USA: How Coke Became Kosher and Other Tales of Modern Food (Arts and Traditions of the Table: Perspectives on… (2016) 49 kappaletta

Putting Meat on the American Table: Taste, Technology, Transformation (2005) 23 kappaletta

His and Hers: Gender, Consumption, and Technology (1998) 18 kappaletta

Negro and White, Unite and Fight!: A Social History of Industrial Unionism in Meatpacking, 1930-90 (1997) 17 kappaletta

Meatpackers: An Oral History of Black Packinghouse Workers and Their Struggle for Racial and Economic Equality (1996) 12 kappaletta

Boys and their Toys: Masculinity, Class and Technology in America (Hagley Perspectives on Business and Culture) (2001) 11 kappaletta

Food Chains: From Farmyard to Shopping Cart (Hagley Perspectives on Business and Culture) (2008) 11 kappaletta

Meat, Modernity, and the Rise of the Slaughterhouse (2008) — Avustaja — 9 kappaletta

Putting Meat on the American Table: Taste, Technology, Transformation 1 kappale

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Kosher USA: How Coke Became Kosher and Other Tales… Tekijä: Roger Horowitz

My Religion 101 course, way back in my first college semester, used "The Sacred and The Profane" by Mircea Eliade, published in 1968, as a text. Regardless of whether you believe that all cultures divide the world this way, observant Jews certainly do. "Kosher USA" is the story of how a set of religious laws that were elaborated when food that was produced and cooked locally, in plain sight, evolved in the modern world where we are far separated from the origins of our food.

Kosher USA examines the struggle to transform Kosher certification in mid-twentieth century as food increasingly became an industrial product. It explains why certification (the process by which a particular food is verified OK for observant Jews to eat) passed from the hands of rabbis who knew the law but could not apply it to a factory, into the hands of specially trained chemists who are able to follow the chain of evidence to determine whether a permissible raw material emerges as an acceptable final product.

Mr. Horowitz is a skilled writer and patiently explains the intricacy of Jewish food law, highlighting the detailed knowledge needed when a tiny production detail instantly renders a food unfit for consumption by observant Jews thereby losing a company an entire consumer segment. He stresses the role that debate continues to play in Jewish legal formations of all kinds. (I remember twenty years ago a rabbi friend of mine served on a commission to determine if USDA humane slaughter rules should be adopted in place of traditional Jewish humane slaughter rules. More recently a Muslim friend served on a USDA panel on the same question.) Mr. Horowitz is sympathetic to the distress of observant mothers and their modern children when popular products like Coke and marshmallows fall on the wrong side of religious law.

This is a legalistic book and I found it very interesting to read as a story of the sacred and the profane.

I received a review copy of "Kosher USA: How Coke Became Kosher and Other Tales of Modern Food" by Roger Horowitz (Columbia University) through NetGalley.com.… (lisätietoja)

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Dokfintong | 1 muu arvostelu | Jun 23, 2017 |

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