Kosher Nation

August 30, 2010
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.

August 1, 2010

An exploration of the evolution of kosher food and certification in the United States.

Freelance journalist Fishkoff (The Rebbe's Army: Inside the World of Chabad-Lubavitch, 2003) argues that kosher food has become more prominent because of a "perfect storm of increased religiosity, a strengthening of Jewish ethnic pride, and a growing obsession with healthy eating." As evidence of its wide presence in the marketplace, she points to the "one-third to one-half" of all processed food that is certified as kosher and to the fact that 11.2 million Americans intentionally buy kosher food, with only 14 percent doing so because they keep kosher. Though people of many religious stripes and with various dietary preferences eat kosher food, Fishkoff focuses mainly on the Jews who produce, certify and consume it. Her interest is in how the meaning of "kosher" has changed and its popularity has increased in recent years. Kosher food has a definite spiritual meaning, but the author examines all aspects of the industry, from certifying agencies to kosher butchers to the effects of globalization, presenting general trends through anecdotes about individuals involved. This makes the book more relatable, but at times the anecdotes are repetitive and the transitions are sudden. Nonetheless, Fishkoff accessibly presents information about current trends and their historical precedents. She shows how definitions of kosher change in response to intra-Jewish developments—e.g., increasingly conservative religious practice—as well as to trends in America at large, such as industrial farming, the ascendance of big-box stores and ethical concerns like sustainable agriculture, animal welfare and working conditions. The author is careful to define all terms that might be unfamiliar to readers without a Jewish background, and she provides a helpful glossary at the end of the book.

Thorough and approachable.

(COPYRIGHT (2010) KIRKUS REVIEWS/NIELSEN BUSINESS MEDIA, INC. ALL RIGHTS RESERVED.)

September 15, 2010

Yes, gefilte fish, matzo-ball soup, and Manischewitz wine are kosher, but so are Oreos, some high-end boutique wines, and even sushi. Here, Fishkoff (The Rebbe's Army: Inside the World of Chabad-Lubavitch) looks inside the multimillion-dollar industry and the intricacies of certification, manufacturing, and philosophy surrounding the production and consumption of kosher food in America. Her well-researched book will be of use to those approaching the topic, its relation to Judaism, and its broad impact on the American food industry from a scholarly point of view. Fishkoff also interweaves personal perspectives through the introduction of numerous individuals whose quirks, experiences, and insights will extend the appeal to readers with a more casual interest. While all terminology specific to the faith and culture is defined on its first appearance in the text, the stand-alone glossary will be helpful to many. VERDICT Thoughtful, well researched, and sometimes touching, this is recommended for academic and larger public libraries, particularly those serving communities with a significant Jewish population.--Courtney Greene, DePaul Univ., Chicago

Copyright 2010 Library Journal, LLC Used with permission.

September 1, 2010
Why is kosher food so popular in the U.S.? Eighty-five percent of the 11.2 million Americans who buy it are not Jewish. Muslims, Seventh Day Adventists, vegetarians, and people with food allergies are among those who are willing to pay more for food that is certified kosher. Fishkoff traveled all over the U.S. and to Shanghai to learn about the consumption and production of kosher food, interviewing food manufacturers, rabbis who oversee the production and service of food, ritual slaughterers, wine makers, and restaurant owners. She also examines the eco-kosher movement and the recent scandal at a kosher meatpacking plant in Iowa, which made Conservative and Orthodox Jews demand higher ethical and environmental values for kosher food production. This informative and entertaining look at the state of Jewish dietary practice in the U.S. will be enjoyed by those interested in food, religion, and/or business.(Reprinted with permission of Booklist, copyright 2010, American Library Association.)