Kosher USA 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. Kosher USA
is filled with big personalities, rare archival finds, and
surprising influences: the Atlanta rabbi Tobias Geffen, who made
Coke kosher; the lay chemist and kosher-certification pioneer
Abraham Goldstein; the kosher-meat magnate Harry Kassel; and the
animal-rights advocate Temple Grandin, a strong supporter of
shechita, or Jewish slaughtering practice. 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.
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