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Author: Sue Fishkoff
Publisher: National Geographic Books
ISBN: 0805242651
Category : Cooking
Languages : en
Pages : 0
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Book Description
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.
Author: Sue Fishkoff
Publisher: National Geographic Books
ISBN: 0805242651
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
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.
Author: Sue Fishkoff
Publisher: Schocken
ISBN: 0805242651
Category : Cooking
Languages : en
Pages : 385
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Book Description
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.
Author: Yael Raviv
Publisher: U of Nebraska Press
ISBN: 0803290217
Category : Cooking
Languages : en
Pages : 319
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Book Description
When people discuss food in Israel, their debates ask politically charged questions: Who has the right to falafel? Whose hummus is better? But Yael Raviv's Falafel Nation moves beyond the simply territorial to divulge the role food plays in the Jewish nation. She ponders the power struggles, moral dilemmas, and religious and ideological affiliations of the different ethnic groups that make up the "Jewish State" and how they relate to the gastronomy of the region. How do we interpret the recent upsurge in the Israeli culinary scene--the transition from ideological asceticism to the current deluge of fine restaurants, gourmet stores, and related publications and media? Focusing on the period between the 1905 immigration wave and the Six-Day War in 1967, Raviv explores foodways from the field, factory, market, and kitchen to the table. She incorporates the role of women, ethnic groups, and different generations into the story of Zionism and offers new assertions from a secular-foodie perspective on the relationship between Jewish religion and Jewish nationalism. A study of the changes in food practices and in attitudes toward food and cooking, Falafel Nation explains how the change in the relationship between Israelis and their food mirrors the search for a definition of modern Jewish nationalism.
Author: Timothy D. Lytton
Publisher: Harvard University Press
ISBN: 0674075234
Category : Law
Languages : en
Pages : 241
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Book Description
In an era of anxiety about the safety and industrialization of the food supply, kosher food—with $12 billion in sales—is big business. Timothy Lytton tells a story of successful private-sector regulation: how independent certification agencies rescued U.S. kosher supervision from corruption and made it a model of nongovernmental administration.
Author: Misha Klein
Publisher: University Press of Florida
ISBN: 0813043549
Category : Social Science
Languages : en
Pages : 273
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Book Description
Being Jewish in Brazil--the world's largest Catholic country--is fraught with paradoxes, and living in São Paulo only amplifies these vivid contradictions. The metropolis is home to Jews from over 60 countries of origin, and to the Hebraica, the world’s largest Jewish athletic and social club. Jewish identity is rooted in layered experiences of historical and contemporary dispersal and border crossings. Brazil is famously tolerant of difference but less understanding of longings for elsewhere. Celebrating both Carnival and the High Holidays is but one example of how Jews in São Paulo hold themselves together as a community in the face of the forces of assimilation. Misha Klein’s fascinating ethnography reveals the complex intertwining of Jewish and Brazilian life and identity.
Author: Rich Cohen
Publisher: Macmillan + ORM
ISBN: 1429930578
Category : History
Languages : en
Pages : 405
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Book Description
A NEW YORK TIMES BOOK REVIEW EDITORS' CHOICE A SAN FRANCISCO CHRONICLE BESTSELLER In AD 70, when the Second Temple was destroyed, a handful of visionaries saved Judaism by reinventing it, taking what had been a national religion and turning it into an idea. Whenever a Jew studied—wherever he was—he would be in the holy city, and his faith preserved. But in our own time, Zionists have turned the book back into a temple, and unlike an idea, a temple can be destroyed. With exuberance, humor, and real scholarship, Rich Cohen's Israel is Real offers "a serious attempt by a gifted storyteller to enliven and elucidate Jewish religious, cultural, and political history . . . A powerful narrative" (Los Angeles Times).
Author: Mary L. Zamore
Publisher: CCAR Press
ISBN: 088123186X
Category : Religion
Languages : en
Pages : 701
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Book Description
The Sacred Table: Creating a Jewish Food Ethic is an anthology of diverse essays on Jewish dietary practices. This volume presents the challenge of navigating through choices about eating, while seeking to create a rich dialogue about the intersection of Judaism and food. The definition of Kashrut, the historic Jewish approach to eating, is explored, broadened and in some cases, argued with, in these essays. Kashrut is viewed not only as a ritual practice, but also as a multifaceted Jewish relationship with food and its production, integrating values such as ethics, community, and spirituality into our dietary practice. The questions considered in The Sacred Table are broad reaching. Does Kashrut represent a facade of religiosity, hiding immorality and abuse, or is it, in its purest form, a summons to raise the ethical standards of food production? How does Kashrut enrich spiritual practice by teaching intentionality and gratitude? Can paying attention to our own eating practices raise our awareness of the hungry? Can Kashrut inspire us to eat healthfully? Can these laws draw us around the same table, thus creating community? In exploring the complexities of these questions, this book includes topics such as agricultural workers' rights, animal rights, food production, the environment, personal health, the spirituality of eating and fasting, and the challenges of eating together. The Sacred Table celebrates the ideology of educated choice. The essays present a diverse range of voices, opinions, and options, highlighting the Jewish values that shape our food ethics. Whether for the individual, family, or community, this book supplies the basic how-tos of creating a meaningful Jewish food ethic and incorporating these choices into our personal and communal religious practices. These resources will be helpful if we are new to these ideas or if we are teaching or counseling others. Picture a beautiful buffet of choices from which you can shape your personal Kashrut. Read, educate yourself, build on those practices that you already follow, and eat well. Published by CCAR Press, a division of the Central Conference of American Rabbis
Author: Eugene M. Avrutin
Publisher: UPNE
ISBN: 1584657928
Category : History
Languages : en
Pages : 226
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Book Description
Over 170 amazing photographs of Jewish life in the Pale of Settlement, from S. An-sky's ethnographic expeditions
Author: Ber Borochov
Publisher: Routledge
ISBN: 1000675092
Category : History
Languages : en
Pages : 177
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Book Description
This volume contains the first broad selection of essays made available in English by Ber Borochov, one of the leading intellectuals of the early Zionist movement. Borochov founded the Labor Zionist party in 1906, and was the pillar of the Israeli Labor party from whose ranks arose such figures as David Ben-Gurion and Itzhak Ben-Tsvi. He is best remembered for his ability to synthesize socialism and nationalism.Borochov argues that early Marxist theory failed to understand the causes of nationalism and views it only as a temporary phenomenon. Borochov tried to synthesize socialism with Jewish nationalism. Zionism was a movement necessary to free oppressed Eastern European Jews and permit them to further socialist ideals in their own nation-state. The dilemma is that socialist internationalism requires national culture to be of no further value once a socialist victory occurs in a country. Borochov's essays provide an important, if largely unknown perspective on these questions.
Author: Mordehay Arbell
Publisher: Gefen Publishing House Ltd
ISBN: 9789652292797
Category : History
Languages : en
Pages : 408
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Book Description
Occasionally one comes across a book, which is unexpected, delights and inspires. Surinam, known as the 'Jewish Savannah', where a vibrant Jewish community was granted full and equal rights two hundred years before the Jews of other communities in the region. St Eustatius, where the economically successful Jewish community was plundered during the British occupation in 1781. Curacao, named the 'Mother of Jewish communities in the New World', where a prosperous Jewish community comprised nearly half of Curacao's non-slave population and was the center of Jewish life in the region. For all their economic and local political power, the Jews were little more than pawns in the 200-year struggle for control of the Caribbean by Holland, Great Britain, France and Spain. Eventually growing tired of this chess game, the Jews of the Caribbean drifted into assimilation or immigrated to the United States, where life was more secure. An ideal resource and captivating read for those traveling to the region or people with an interest in Jewish history, this is an exceptional book that brings the Jewish communities of the Caribbean to life, with intensity, and with a heartbeat so strong as to secure their proper and rightful place in recorded Jewish history.
