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KOSHER NATION(ISBN=9780805242652) 英文原版书籍详细信息
- ISBN：9780805242652
- 作者：暂无作者
- 出版社：暂无出版社
- 出版时间：2010-10
- 页数：384
- 价格：85.00
- 纸张：胶版纸
- 装帧：精装
- 开本：16开
- 语言：未知
- 丛书：暂无丛书
- TAG：暂无
- 豆瓣评分：暂无豆瓣评分
内容简介：
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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编辑推荐
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.
书籍真实打分
故事情节：4分
人物塑造：3分
主题深度：7分
文字风格：6分
语言运用：3分
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思想传递：8分
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知识广度：5分
实用性：4分
章节划分：3分
结构布局：5分
新颖与独特：3分
情感共鸣：8分
引人入胜：5分
现实相关：9分
沉浸感：3分
事实准确性：5分
文化贡献：7分
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