Summary
Chronicles the history of producing and consuming kosher food in America, citing kosher food practices in other nations while explaining the dramatic rise in kosher food consumption among non-observant groups and revealing corrupt industry practices. Full description
- It's a kosher, kosher world : kosher food conquers the U.S. market
- Eating their way into heaven : the who, what, and why of keeping kosher
- Big Brother is watching : the kosher certification agencies
- On fire for kashrus : the life and times of a mashgiach
- Pastrami on rye : the Jewish deli
- Beyond Manischewitz : kosher wine aims high
- Good-bye, Moisha's : supermarkets replace the corner store
- Killing it softly : kosher meat-who makes it, who eats it
- Please don't eat the broccoli : bug infestation takes salad off the table
- Made in China : kosher food production goes global
- A wedding in New Jersey : cholov yisroel to sushi, the new kosher diet
- Got shrimp? Liberal Jews take another look at kashrut
- Kosher law and its discontents : who decides what's kosher?
- Postville : the scandal at agriprocessors changes the kosher conversation
- Eating their way into heaven, part II : the new Jewish food movement.