Geoffrey Cantor
- Published in print:
- 2005
- Published Online:
- February 2006
- ISBN:
- 9780199276684
- eISBN:
- 9780191603389
- Item type:
- chapter
- Publisher:
- Oxford University Press
- DOI:
- 10.1093/0199276684.003.0008
- Subject:
- Religion, History of Christianity
This chapter opens with a discussion on some of the contexts in which science was deployed intersected with Jewish observance during the 19th century, including calendar-making, the use of electric ...
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This chapter opens with a discussion on some of the contexts in which science was deployed intersected with Jewish observance during the 19th century, including calendar-making, the use of electric light on the Sabbath, and the possibility of chemical tests for non-kosher additives to food. During the early 19th century, some Jewish writers followed Christian authors in trying to ascertain the natural philosophy hidden in the Torah text, but this project was largely abandoned by mid-century. In contrast to Quakers, Anglo-Jewry made little use of design arguments, these being directed primarily to children and, on occasions, to working men. Jewish writers on science appear to have been more willing to entertain speculative hypotheses than contemporary Quakers.Less
This chapter opens with a discussion on some of the contexts in which science was deployed intersected with Jewish observance during the 19th century, including calendar-making, the use of electric light on the Sabbath, and the possibility of chemical tests for non-kosher additives to food. During the early 19th century, some Jewish writers followed Christian authors in trying to ascertain the natural philosophy hidden in the Torah text, but this project was largely abandoned by mid-century. In contrast to Quakers, Anglo-Jewry made little use of design arguments, these being directed primarily to children and, on occasions, to working men. Jewish writers on science appear to have been more willing to entertain speculative hypotheses than contemporary Quakers.
Roger Horowitz
- Published in print:
- 2016
- Published Online:
- September 2016
- ISBN:
- 9780231158329
- eISBN:
- 9780231540933
- Item type:
- book
- Publisher:
- Columbia University Press
- DOI:
- 10.7312/columbia/9780231158329.001.0001
- Subject:
- History, American History: 20th Century
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 ...
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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.Less
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.
John Lever and Johan Fischer
- Published in print:
- 2018
- Published Online:
- September 2019
- ISBN:
- 9781526103642
- eISBN:
- 9781526135964
- Item type:
- book
- Publisher:
- Manchester University Press
- DOI:
- 10.7228/manchester/9781526103642.001.0001
- Subject:
- Sociology, Sociology of Religion
This book explores the emergence and expansion of global kosher and halal markets with a particular focus on the UK and Denmark. Kosher is a Hebrew term meaning “fit” or “proper” while halal is an ...
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This book explores the emergence and expansion of global kosher and halal markets with a particular focus on the UK and Denmark. Kosher is a Hebrew term meaning “fit” or “proper” while halal is an Arabic word that literally means “permissible” or “lawful”. This is the first book of its kind to explore kosher and halal comparatively at different levels of the social scale such as individual consumption, the marketplace, religious organisations and the state. Within the last two decades or so, kosher and halal markets have become global in scope and states, manufacturers, restaurants, shops, certifiers and consumers around the world are faced with ever stricter and more complex kosher and halal requirements. The book is based on extended periods of research carried out in the UK and Denmark where kosher and halal are of particular significance. The research question in this book is: What are the consequences of globalising kosher and halal markets? This book argues that the similarities and differences between kosher and halal consumption, production and regulation in different national contexts are not well understood. We further argue that to better understand global kosher and halal markets these should be explored at different levels of the social scale. The book will be appropriate for students in a variety of upper-level undergraduate courses and graduate seminars as well as academics of food (science), sociology/anthropology, religion, globalisation, politics, economics, business/management as well as companies that are or want to be kosher/halal certified. It will also be of interest to religious organisations and policy makers.Less
This book explores the emergence and expansion of global kosher and halal markets with a particular focus on the UK and Denmark. Kosher is a Hebrew term meaning “fit” or “proper” while halal is an Arabic word that literally means “permissible” or “lawful”. This is the first book of its kind to explore kosher and halal comparatively at different levels of the social scale such as individual consumption, the marketplace, religious organisations and the state. Within the last two decades or so, kosher and halal markets have become global in scope and states, manufacturers, restaurants, shops, certifiers and consumers around the world are faced with ever stricter and more complex kosher and halal requirements. The book is based on extended periods of research carried out in the UK and Denmark where kosher and halal are of particular significance. The research question in this book is: What are the consequences of globalising kosher and halal markets? This book argues that the similarities and differences between kosher and halal consumption, production and regulation in different national contexts are not well understood. We further argue that to better understand global kosher and halal markets these should be explored at different levels of the social scale. The book will be appropriate for students in a variety of upper-level undergraduate courses and graduate seminars as well as academics of food (science), sociology/anthropology, religion, globalisation, politics, economics, business/management as well as companies that are or want to be kosher/halal certified. It will also be of interest to religious organisations and policy makers.
David Berger
- Published in print:
- 2008
- Published Online:
- February 2021
- ISBN:
- 9781904113751
- eISBN:
- 9781789623352
- Item type:
- book
- Publisher:
- Liverpool University Press
- DOI:
- 10.3828/liverpool/9781904113751.001.0001
- Subject:
- Religion, Judaism
The focus of this book is the messianic trend in Lubavitch hasidism. It demonstrates how hasidim who affirm the dead Rebbe's messiahship have abandoned one of Judaism's core beliefs in favour of ...
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The focus of this book is the messianic trend in Lubavitch hasidism. It demonstrates how hasidim who affirm the dead Rebbe's messiahship have abandoned one of Judaism's core beliefs in favour of adherence to the doctrine of a second coming. At the same time, it decries the equanimity with which the standard-bearers of Orthodoxy have granted legitimacy to this development by continuing to recognize such believers as Orthodox Jews in good standing. This abandonment of the age-old Jewish resistance to a quintessentially Christian belief is a development of striking importance for the history of religions and an earthquake in the history of Judaism. The book chronicles the unfolding of this development. It argues that a large number, almost certainly a substantial majority, of Lubavitch hasidim believe in the Rebbe's messiahship; a significant segment, including educators in the central institutions of the movement, maintain a theology that goes beyond posthumous messianism to the affirmation that the Rebbe is pure divinity. While many Jews see Lubavitch as a marginal phenomenon, its influence is in fact growing at a remarkable rate. The book analyses the boundaries of Judaism's messianic faith and its conception of God. It assesses the threat posed by the messianists of Lubavitch and points to the consequences, ranging from undermining a fundamental argument against the Christian mission to calling into question the kosher status of many foods and ritual objects prepared under Lubavitch supervision. Finally, it proposes a strategy to protect authentic Judaism from this assault.Less
The focus of this book is the messianic trend in Lubavitch hasidism. It demonstrates how hasidim who affirm the dead Rebbe's messiahship have abandoned one of Judaism's core beliefs in favour of adherence to the doctrine of a second coming. At the same time, it decries the equanimity with which the standard-bearers of Orthodoxy have granted legitimacy to this development by continuing to recognize such believers as Orthodox Jews in good standing. This abandonment of the age-old Jewish resistance to a quintessentially Christian belief is a development of striking importance for the history of religions and an earthquake in the history of Judaism. The book chronicles the unfolding of this development. It argues that a large number, almost certainly a substantial majority, of Lubavitch hasidim believe in the Rebbe's messiahship; a significant segment, including educators in the central institutions of the movement, maintain a theology that goes beyond posthumous messianism to the affirmation that the Rebbe is pure divinity. While many Jews see Lubavitch as a marginal phenomenon, its influence is in fact growing at a remarkable rate. The book analyses the boundaries of Judaism's messianic faith and its conception of God. It assesses the threat posed by the messianists of Lubavitch and points to the consequences, ranging from undermining a fundamental argument against the Christian mission to calling into question the kosher status of many foods and ritual objects prepared under Lubavitch supervision. Finally, it proposes a strategy to protect authentic Judaism from this assault.
Ellen F. Steinberg and Jack H. Prost
- Published in print:
- 2011
- Published Online:
- April 2017
- ISBN:
- 9780252036200
- eISBN:
- 9780252093159
- Item type:
- book
- Publisher:
- University of Illinois Press
- DOI:
- 10.5406/illinois/9780252036200.001.0001
- Subject:
- Society and Culture, Jewish Studies
This book reveals the distinctive flavor of Jewish foods in the Midwest and tracks regional culinary changes through time. Exploring Jewish culinary innovation in America's heartland from the 1800s ...
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This book reveals the distinctive flavor of Jewish foods in the Midwest and tracks regional culinary changes through time. Exploring Jewish culinary innovation in America's heartland from the 1800s to today, the book examines recipes from numerous midwestern sources, both kosher and nonkosher, including Jewish homemakers' handwritten manuscripts and notebooks, published journals and newspaper columns, and interviews with Jewish cooks, bakers, and delicatessen owners. Settling into the cities, towns, and farm communities of Ohio, Indiana, Wisconsin, Michigan, Illinois, Missouri, Iowa, and Minnesota, Jewish immigrants incorporated local fruits, vegetables, and other comestibles into traditional recipes. Such incomparable gustatory delights include Tzizel bagels and rye breads coated in midwestern cornmeal, baklava studded with locally grown cranberries, tangy ketchup concocted from wild sour grapes, rich Chicago cheesecakes, and savory gefilte fish from Minnesota northern pike. The book also considers the effect of improved preservation and transportation on rural and urban Jewish foodways and the efforts of social and culinary reformers to modify traditional Jewish food preparation and ingredients. Including dozens of sample recipes and ample illustrations, the book takes readers on a memorable and unique tour of midwestern Jewish cooking and culture.Less
This book reveals the distinctive flavor of Jewish foods in the Midwest and tracks regional culinary changes through time. Exploring Jewish culinary innovation in America's heartland from the 1800s to today, the book examines recipes from numerous midwestern sources, both kosher and nonkosher, including Jewish homemakers' handwritten manuscripts and notebooks, published journals and newspaper columns, and interviews with Jewish cooks, bakers, and delicatessen owners. Settling into the cities, towns, and farm communities of Ohio, Indiana, Wisconsin, Michigan, Illinois, Missouri, Iowa, and Minnesota, Jewish immigrants incorporated local fruits, vegetables, and other comestibles into traditional recipes. Such incomparable gustatory delights include Tzizel bagels and rye breads coated in midwestern cornmeal, baklava studded with locally grown cranberries, tangy ketchup concocted from wild sour grapes, rich Chicago cheesecakes, and savory gefilte fish from Minnesota northern pike. The book also considers the effect of improved preservation and transportation on rural and urban Jewish foodways and the efforts of social and culinary reformers to modify traditional Jewish food preparation and ingredients. Including dozens of sample recipes and ample illustrations, the book takes readers on a memorable and unique tour of midwestern Jewish cooking and culture.
Shaul Stampfer
- Published in print:
- 2010
- Published Online:
- February 2021
- ISBN:
- 9781874774853
- eISBN:
- 9781800340909
- Item type:
- chapter
- Publisher:
- Liverpool University Press
- DOI:
- 10.3828/liverpool/9781874774853.003.0017
- Subject:
- Religion, Religion and Society
This chapter assesses the controversy over the knives used in sheḥitah, or slaughtering of animals. In east European Jewish society, meat was a central element of the diet, and the observance of the ...
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This chapter assesses the controversy over the knives used in sheḥitah, or slaughtering of animals. In east European Jewish society, meat was a central element of the diet, and the observance of the kosher laws was one of the most obvious ways in which Jews were distinguished from non-Jews. Moreover, a rigorous observance of these laws was one of the ways in which individual Jews demonstrated their piety. The quality of the ḥalaf, or knife used for sheḥitah, is one of the key elements in determining whether meat is kosher or not. During the early days of the hasidic movement, a dispute over the type of knife that should be used — specifically a demand that slaughtering knives be sharpened or ‘polished’ in a special way — played a major role in the struggle between the hasidim and their opponents, particularly the mitnagedim. The decline of this dispute contributed to the establishment of a degree of peace, or at least coexistence, between the groups.Less
This chapter assesses the controversy over the knives used in sheḥitah, or slaughtering of animals. In east European Jewish society, meat was a central element of the diet, and the observance of the kosher laws was one of the most obvious ways in which Jews were distinguished from non-Jews. Moreover, a rigorous observance of these laws was one of the ways in which individual Jews demonstrated their piety. The quality of the ḥalaf, or knife used for sheḥitah, is one of the key elements in determining whether meat is kosher or not. During the early days of the hasidic movement, a dispute over the type of knife that should be used — specifically a demand that slaughtering knives be sharpened or ‘polished’ in a special way — played a major role in the struggle between the hasidim and their opponents, particularly the mitnagedim. The decline of this dispute contributed to the establishment of a degree of peace, or at least coexistence, between the groups.
Ariel Toaff
- Published in print:
- 1996
- Published Online:
- February 2021
- ISBN:
- 9781874774198
- eISBN:
- 9781800340954
- Item type:
- chapter
- Publisher:
- Liverpool University Press
- DOI:
- 10.3828/liverpool/9781874774198.003.0004
- Subject:
- Religion, Judaism
This chapter assesses how Jews faced particular problems in ‘carnivorous Europe’, where meat was eaten every day, servings were generous, and wine was drunk as though it were water. For Jews, ...
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This chapter assesses how Jews faced particular problems in ‘carnivorous Europe’, where meat was eaten every day, servings were generous, and wine was drunk as though it were water. For Jews, consumption of meat and wine was conditional upon their preparation according to strict rules. Adherence to Jewish dietary law thus entailed waste: on the one hand, of animals which had been found to be unfit after ritual slaughter, and on the other, of remains which could not in any circumstances be eaten by Jews. As such, a Jewish community needed a far greater supply of animals than a Christian one, irrespective of the appetites or financial means of individuals. The cost of a pound of kosher meat would have been prohibitive if the relevant butcher had not been able to sell the rejected parts to Christian customers. In summary, then, the presence of a Jewish community in any town was always dependent on the regular availability of kosher meat. As with meat, Jewish law laid down precise rules defining kosher wine. Wine was inevitably found at the tables of the Italian Jews of the period, above all in such a great wine-producing and consuming area as Umbria, whose countryside is today still characterized by extensive vineyards.Less
This chapter assesses how Jews faced particular problems in ‘carnivorous Europe’, where meat was eaten every day, servings were generous, and wine was drunk as though it were water. For Jews, consumption of meat and wine was conditional upon their preparation according to strict rules. Adherence to Jewish dietary law thus entailed waste: on the one hand, of animals which had been found to be unfit after ritual slaughter, and on the other, of remains which could not in any circumstances be eaten by Jews. As such, a Jewish community needed a far greater supply of animals than a Christian one, irrespective of the appetites or financial means of individuals. The cost of a pound of kosher meat would have been prohibitive if the relevant butcher had not been able to sell the rejected parts to Christian customers. In summary, then, the presence of a Jewish community in any town was always dependent on the regular availability of kosher meat. As with meat, Jewish law laid down precise rules defining kosher wine. Wine was inevitably found at the tables of the Italian Jews of the period, above all in such a great wine-producing and consuming area as Umbria, whose countryside is today still characterized by extensive vineyards.
Cati Coe
- Published in print:
- 2019
- Published Online:
- September 2019
- ISBN:
- 9781479831012
- eISBN:
- 9781479850921
- Item type:
- chapter
- Publisher:
- NYU Press
- DOI:
- 10.18574/nyu/9781479831012.003.0002
- Subject:
- Anthropology, Social and Cultural Anthropology
Eating together and sharing food is often taken as a sign of community—as in rituals of communion, and it was often a site of conflict. This coda explores care workers’ and patients’ reflections on ...
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Eating together and sharing food is often taken as a sign of community—as in rituals of communion, and it was often a site of conflict. This coda explores care workers’ and patients’ reflections on eating and food—from the smells of “African cooking,” to the joys of patients accepting African foods and kosher dietary restrictions—as meditations on belonging and incorporation by patients and care workers alike.Less
Eating together and sharing food is often taken as a sign of community—as in rituals of communion, and it was often a site of conflict. This coda explores care workers’ and patients’ reflections on eating and food—from the smells of “African cooking,” to the joys of patients accepting African foods and kosher dietary restrictions—as meditations on belonging and incorporation by patients and care workers alike.
Naomi Seidman
- Published in print:
- 2019
- Published Online:
- February 2021
- ISBN:
- 9781906764692
- eISBN:
- 9781800343351
- Item type:
- chapter
- Publisher:
- Liverpool University Press
- DOI:
- 10.3828/liverpool/9781906764692.003.0014
- Subject:
- Religion, Judaism
This chapter describes the sacred obligations of the Jewish woman. The mishnah of kinin deals with the problem of the bird sacrifices that a woman who has just given birth or other individuals who ...
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This chapter describes the sacred obligations of the Jewish woman. The mishnah of kinin deals with the problem of the bird sacrifices that a woman who has just given birth or other individuals who have experienced impurity are obligated to bring after they recover. This is connected with the issue of the beginning of a woman's ritually unclean period (menstruation). The chapter then considers the culture of modesty. The battle against immodest dress is at the very centre of the culture of modesty; the modesty of Jewish women saved the Jews from exile. Finally, the chapter focuses on the commandments of kashrut, explaining the necessity for Jewish women to learn the rules regarding kosher food.Less
This chapter describes the sacred obligations of the Jewish woman. The mishnah of kinin deals with the problem of the bird sacrifices that a woman who has just given birth or other individuals who have experienced impurity are obligated to bring after they recover. This is connected with the issue of the beginning of a woman's ritually unclean period (menstruation). The chapter then considers the culture of modesty. The battle against immodest dress is at the very centre of the culture of modesty; the modesty of Jewish women saved the Jews from exile. Finally, the chapter focuses on the commandments of kashrut, explaining the necessity for Jewish women to learn the rules regarding kosher food.
Chaim I. Waxman
- Published in print:
- 2017
- Published Online:
- February 2021
- ISBN:
- 9781906764845
- eISBN:
- 9781800343450
- Item type:
- chapter
- Publisher:
- Liverpool University Press
- DOI:
- 10.3828/liverpool/9781906764845.003.0005
- Subject:
- Religion, Judaism
This chapter talks about observers of American Orthodoxy that were struck by what was labelled as a move to the right during the second half of the twentieth century. It discusses the insistence on ...
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This chapter talks about observers of American Orthodoxy that were struck by what was labelled as a move to the right during the second half of the twentieth century. It discusses the insistence on the term ‘glatt kosher’ and stricter rules of kashrut in general, as well as the increasing insistence on separation of the sexes in the synagogue during services. It also explores basic sociological factors that explain why Orthodoxy in modern society is adopting a stance of greater isolation from the wider Jewish community and of ritualistic stringency. The chapter mentions Charles Liebman and his pioneering 1966 analysis of American Orthodox Judaism in the American Jewish Year Book. It distinguishes between ultra-Orthodox Judaism and Modern Orthodoxy in terms of attitudes towards the broader Jewish community, modernity, and Zionism.Less
This chapter talks about observers of American Orthodoxy that were struck by what was labelled as a move to the right during the second half of the twentieth century. It discusses the insistence on the term ‘glatt kosher’ and stricter rules of kashrut in general, as well as the increasing insistence on separation of the sexes in the synagogue during services. It also explores basic sociological factors that explain why Orthodoxy in modern society is adopting a stance of greater isolation from the wider Jewish community and of ritualistic stringency. The chapter mentions Charles Liebman and his pioneering 1966 analysis of American Orthodox Judaism in the American Jewish Year Book. It distinguishes between ultra-Orthodox Judaism and Modern Orthodoxy in terms of attitudes towards the broader Jewish community, modernity, and Zionism.
John Lever and Johan Fischer
- Published in print:
- 2018
- Published Online:
- September 2019
- ISBN:
- 9781526103642
- eISBN:
- 9781526135964
- Item type:
- chapter
- Publisher:
- Manchester University Press
- DOI:
- 10.7228/manchester/9781526103642.003.0001
- Subject:
- Sociology, Sociology of Religion
This chapter explains what modern kosher and halal production, trade and consumption are. More specifically the chapter introduces religious consumers as well as the relationship between globalised ...
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This chapter explains what modern kosher and halal production, trade and consumption are. More specifically the chapter introduces religious consumers as well as the relationship between globalised markets, production, regulation and audit culture. The chapter ends with reflections on methodology and organisation of the book.Less
This chapter explains what modern kosher and halal production, trade and consumption are. More specifically the chapter introduces religious consumers as well as the relationship between globalised markets, production, regulation and audit culture. The chapter ends with reflections on methodology and organisation of the book.
John Lever and Johan Fischer
- Published in print:
- 2018
- Published Online:
- September 2019
- ISBN:
- 9781526103642
- eISBN:
- 9781526135964
- Item type:
- chapter
- Publisher:
- Manchester University Press
- DOI:
- 10.7228/manchester/9781526103642.003.0002
- Subject:
- Sociology, Sociology of Religion
This chapter serves as an introduction to Judaism/kosher and Islam/halal in the UK and Denmark respectively. The main function of these discussions is to give the reader a broader historical and ...
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This chapter serves as an introduction to Judaism/kosher and Islam/halal in the UK and Denmark respectively. The main function of these discussions is to give the reader a broader historical and societal context for exploring kosher and halal in greater empirical detail in subsequent chapters; we also discuss broader similarities and differences between kosher and halal in the UK and Denmark.Less
This chapter serves as an introduction to Judaism/kosher and Islam/halal in the UK and Denmark respectively. The main function of these discussions is to give the reader a broader historical and societal context for exploring kosher and halal in greater empirical detail in subsequent chapters; we also discuss broader similarities and differences between kosher and halal in the UK and Denmark.
John Lever and Johan Fischer
- Published in print:
- 2018
- Published Online:
- September 2019
- ISBN:
- 9781526103642
- eISBN:
- 9781526135964
- Item type:
- chapter
- Publisher:
- Manchester University Press
- DOI:
- 10.7228/manchester/9781526103642.003.0003
- Subject:
- Sociology, Sociology of Religion
This chapter explores the manufacture and production of kosher and halal meat (both red meat and poultry) in London and Manchester in the UK and also Denmark with specific reference to ...
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This chapter explores the manufacture and production of kosher and halal meat (both red meat and poultry) in London and Manchester in the UK and also Denmark with specific reference to audits/inspections, legislation, networking, product innovation and certification. The reason for focusing on the UK in particular is, firstly, the UK has large Jewish and expanding Muslim communities as well as some well-known kosher and halal certification bodies. At the same time this market is far more complex than the market in Denmark.Less
This chapter explores the manufacture and production of kosher and halal meat (both red meat and poultry) in London and Manchester in the UK and also Denmark with specific reference to audits/inspections, legislation, networking, product innovation and certification. The reason for focusing on the UK in particular is, firstly, the UK has large Jewish and expanding Muslim communities as well as some well-known kosher and halal certification bodies. At the same time this market is far more complex than the market in Denmark.
John Lever and Johan Fischer
- Published in print:
- 2018
- Published Online:
- September 2019
- ISBN:
- 9781526103642
- eISBN:
- 9781526135964
- Item type:
- chapter
- Publisher:
- Manchester University Press
- DOI:
- 10.7228/manchester/9781526103642.003.0004
- Subject:
- Sociology, Sociology of Religion
Within the last couple of decades, the trend in both kosher and halal production is that these globalising religious markets have moved beyond meat to include enzyme production, for example, as ...
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Within the last couple of decades, the trend in both kosher and halal production is that these globalising religious markets have moved beyond meat to include enzyme production, for example, as enzymes are part of a wide range of types of foods and drinks. This chapter explores how multinational companies that are both kosher and halal certified understand and comply with rising requirements in respect to issues such as certification, staff policies, science and innovation, for example – and how non-meat products such as enzymes are produced and qualified as kosher and halal.Less
Within the last couple of decades, the trend in both kosher and halal production is that these globalising religious markets have moved beyond meat to include enzyme production, for example, as enzymes are part of a wide range of types of foods and drinks. This chapter explores how multinational companies that are both kosher and halal certified understand and comply with rising requirements in respect to issues such as certification, staff policies, science and innovation, for example – and how non-meat products such as enzymes are produced and qualified as kosher and halal.
John Lever and Johan Fischer
- Published in print:
- 2018
- Published Online:
- September 2019
- ISBN:
- 9781526103642
- eISBN:
- 9781526135964
- Item type:
- chapter
- Publisher:
- Manchester University Press
- DOI:
- 10.7228/manchester/9781526103642.003.0005
- Subject:
- Sociology, Sociology of Religion
In this chapter we explore how Jewish consumers in the UK and Denmark understand and practice kosher consumption in their everyday lives. Many Jewish groups are fastidious about their everyday kosher ...
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In this chapter we explore how Jewish consumers in the UK and Denmark understand and practice kosher consumption in their everyday lives. Many Jewish groups are fastidious about their everyday kosher consumption and this point has reinforced regulation of global kosher production and regulation. A specific focus in this chapter is how consumers make sense of the issues raised in previous chapters, that is, buying/eating meat and non-meat products in a changing global context. Another important theme explored is how Jewish consumers understand and practice their everyday (kosher) food consumption in our two case countries.Less
In this chapter we explore how Jewish consumers in the UK and Denmark understand and practice kosher consumption in their everyday lives. Many Jewish groups are fastidious about their everyday kosher consumption and this point has reinforced regulation of global kosher production and regulation. A specific focus in this chapter is how consumers make sense of the issues raised in previous chapters, that is, buying/eating meat and non-meat products in a changing global context. Another important theme explored is how Jewish consumers understand and practice their everyday (kosher) food consumption in our two case countries.
John Lever and Johan Fischer
- Published in print:
- 2018
- Published Online:
- September 2019
- ISBN:
- 9781526103642
- eISBN:
- 9781526135964
- Item type:
- chapter
- Publisher:
- Manchester University Press
- DOI:
- 10.7228/manchester/9781526103642.003.0007
- Subject:
- Sociology, Sociology of Religion
In focusing on the consequences of globalising kosher and halal markets this book has demonstrated that similarities and differences between kosher and halal consumption, production and regulation in ...
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In focusing on the consequences of globalising kosher and halal markets this book has demonstrated that similarities and differences between kosher and halal consumption, production and regulation in different national contexts are not well understood, and that to better understand global kosher and halal markets they must be explored at different levels of the social scale. This conclusion is organised around three keywords from the book’s title: religion, regulation and consumption. We conclude on these themes by bringing in a few examples from preceding chapters and by reflecting on the ‘bigger picture’ these conclusions evoke. Less
In focusing on the consequences of globalising kosher and halal markets this book has demonstrated that similarities and differences between kosher and halal consumption, production and regulation in different national contexts are not well understood, and that to better understand global kosher and halal markets they must be explored at different levels of the social scale. This conclusion is organised around three keywords from the book’s title: religion, regulation and consumption. We conclude on these themes by bringing in a few examples from preceding chapters and by reflecting on the ‘bigger picture’ these conclusions evoke.
Marni Davis
- Published in print:
- 2012
- Published Online:
- March 2016
- ISBN:
- 9780814720288
- eISBN:
- 9780814744093
- Item type:
- book
- Publisher:
- NYU Press
- DOI:
- 10.18574/nyu/9780814720288.001.0001
- Subject:
- History, Cultural History
From kosher wine to their ties to the liquor trade in Europe, Jews have a longstanding historical relationship with alcohol. But once prohibition hit America, American Jews were forced to choose ...
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From kosher wine to their ties to the liquor trade in Europe, Jews have a longstanding historical relationship with alcohol. But once prohibition hit America, American Jews were forced to choose between abandoning their historical connection to alcohol and remaining outside the American mainstream. This book examines American Jews' long and complicated relationship with alcohol during the late nineteenth and early twentieth centuries, the years of the national prohibition movement's rise and fall. Bringing to bear an extensive range of archival materials, the book offers a novel perspective on a previously unstudied area of American Jewish economic activity—the making and selling of liquor, wine, and beer—and reveals that alcohol commerce played a crucial role in Jewish immigrant acculturation and the growth of Jewish communities in the United States. But prohibition's triumph cast a pall on American Jews' history in the alcohol trade, forcing them to revise, clarify, and defend their communal and civic identities, both to their fellow Americans and to themselves.Less
From kosher wine to their ties to the liquor trade in Europe, Jews have a longstanding historical relationship with alcohol. But once prohibition hit America, American Jews were forced to choose between abandoning their historical connection to alcohol and remaining outside the American mainstream. This book examines American Jews' long and complicated relationship with alcohol during the late nineteenth and early twentieth centuries, the years of the national prohibition movement's rise and fall. Bringing to bear an extensive range of archival materials, the book offers a novel perspective on a previously unstudied area of American Jewish economic activity—the making and selling of liquor, wine, and beer—and reveals that alcohol commerce played a crucial role in Jewish immigrant acculturation and the growth of Jewish communities in the United States. But prohibition's triumph cast a pall on American Jews' history in the alcohol trade, forcing them to revise, clarify, and defend their communal and civic identities, both to their fellow Americans and to themselves.
Roger Horowitz
- Published in print:
- 2016
- Published Online:
- September 2016
- ISBN:
- 9780231158329
- eISBN:
- 9780231540933
- Item type:
- chapter
- Publisher:
- Columbia University Press
- DOI:
- 10.7312/columbia/9780231158329.003.0002
- Subject:
- History, American History: 20th Century
Opening with personal story of drinking Coca Cola at Passover seders, traces intertwined story of kosher certification of Coca Cola and incorporation of scientific knowledge into kosher certification ...
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Opening with personal story of drinking Coca Cola at Passover seders, traces intertwined story of kosher certification of Coca Cola and incorporation of scientific knowledge into kosher certification through the interventions of Rabbi Tobias Geffen and the almost known lay chemist Abraham Goldstein.Less
Opening with personal story of drinking Coca Cola at Passover seders, traces intertwined story of kosher certification of Coca Cola and incorporation of scientific knowledge into kosher certification through the interventions of Rabbi Tobias Geffen and the almost known lay chemist Abraham Goldstein.
Roger Horowitz
- Published in print:
- 2016
- Published Online:
- September 2016
- ISBN:
- 9780231158329
- eISBN:
- 9780231540933
- Item type:
- chapter
- Publisher:
- Columbia University Press
- DOI:
- 10.7312/columbia/9780231158329.003.0005
- Subject:
- History, American History: 20th Century
Framed with the case of how Oreo cookies became kosher, explains how government requirements and the complex supply chains of modern industrial food generates a preference for kosher-certified food ...
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Framed with the case of how Oreo cookies became kosher, explains how government requirements and the complex supply chains of modern industrial food generates a preference for kosher-certified food among food producers, using an extended description of a 2010 tour of a Ventura Foods private label plant to detail the integration of kosher practices into contemporary food manufacturing operations.Less
Framed with the case of how Oreo cookies became kosher, explains how government requirements and the complex supply chains of modern industrial food generates a preference for kosher-certified food among food producers, using an extended description of a 2010 tour of a Ventura Foods private label plant to detail the integration of kosher practices into contemporary food manufacturing operations.
Roger Horowitz
- Published in print:
- 2016
- Published Online:
- September 2016
- ISBN:
- 9780231158329
- eISBN:
- 9780231540933
- Item type:
- chapter
- Publisher:
- Columbia University Press
- DOI:
- 10.7312/columbia/9780231158329.003.0007
- Subject:
- History, American History: 20th Century
Drawing heavily on the experiences with kosher meat by his mother and grandmothers, presents the decline of kosher beef from the 1930s-1980s through the family and person experiences of Harry Kassel, ...
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Drawing heavily on the experiences with kosher meat by his mother and grandmothers, presents the decline of kosher beef from the 1930s-1980s through the family and person experiences of Harry Kassel, the principal wholesale kosher meat distributor in the US 1960-1980. Includes discussion of New York State Kosher Law Enforcement Division, the Amalgamated Meat Cutters and Butcher Workmen, and the Commack Kosher Meat case that invalidated states laws regulating kosher food.Less
Drawing heavily on the experiences with kosher meat by his mother and grandmothers, presents the decline of kosher beef from the 1930s-1980s through the family and person experiences of Harry Kassel, the principal wholesale kosher meat distributor in the US 1960-1980. Includes discussion of New York State Kosher Law Enforcement Division, the Amalgamated Meat Cutters and Butcher Workmen, and the Commack Kosher Meat case that invalidated states laws regulating kosher food.