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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.

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In this informative and revealing primer on kosher food,

practice, business, and history, Fishkoff delves into the ins and

outs of why the kosher industry continues to grow at an astounding

rate despite the small number of observant Jews who actually

require kosher-certified food. Having spent years researching and

following mashgichim (Orthodox Jews who supervise the production of

kosher food and ingredients around the world), Fishkoff has an

impressive arsenal of firsthand stories and inside information to

keep the narrative moving. The volume provides in-depth chapters on

what kosher means, what mashgichim do, the growth of the kosher

supermarket, kosher winemaking, and going kosher globally, among

other related topics. With an obvious zeal for what she writes,

Fishkoff will engage readers with both the religious and

professional facets of this complex and misunderstood standard as

she explains why so many people prefer kosher cuisine despite its

higher costs. (Oct. 12) (c)

Copyright © Reed Business Information, a division of Reed

Elsevier Inc. All rights reserved.

书籍介绍

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.