How Coke Became Kosher and Other Tales of Modern Food
Columbia University Press 2016
New Books in American StudiesNew Books in Arts & LettersNew Books in FoodNew Books in HistoryNew Books in Jewish StudiesNew Books in Peoples & PlacesNew Books in Politics & SocietyNew Books in Popular CultureNew Books in Religion & FaithNew Books Network April 21, 2016 Shira Kohn
In Kosher USA: How Coke Became Kosher and Other Tales of Modern Food (Columbia University Press, 2016), Roger Horowitz, director of the Center for the History of Business, Technology, and Society at the Hagley Museum and Library, looks at points of intersection between Jewish law and modern industrial foodways during the 20th century. In revealing the hidden kosher histories of products such as Coke, Jell-O and kosher meat, Horowitz highlights controversies over rabbinic authority and consumption in American Jewish history.