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Jewish Foodways and Religious Self-Governance in America: The Failure of Communal Kashrut Regulation and the Rise of Private Kosher Certification

Jewish Foodways and Religious Self-Governance in America: The Failure of Communal Kashrut... T H E J E W I S H Q U A R T E R LY R E V I E W , Vol. 104, No. 1 (Winter 2014) 38­45 T I M O T H Y D . LY T T O N Albany Law School M O R E P R O DU C TS in the typical American supermarket are labeled kosher than are labeled organic, natural, or premium. Generating more than $12 billion in annual retail sales, kosher food is big business. Surprisingly, of the estimated twelve million American kosher consumers-- individuals who specifically seek out kosher-certified foods--only 8 percent are religious Jews who eat exclusively kosher food. Most choose kosher food for reasons related to health, food safety, taste, vegetarianism, and lactose intolerance or to satisfy non-Jewish religious requirements such as halal.1 The popularity of kosher food is part of a more general infiltration of traditional Jewish foodways into American culture, a phenomenon reflected in the successful marketing slogan ``You don't have to be Jewish to love Levy's real Jewish Rye.'' Kosher certification has been a medium for influence between Jewish and American culture in both directions. At the same time that http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Jewish Quarterly Review University of Pennsylvania Press

Jewish Foodways and Religious Self-Governance in America: The Failure of Communal Kashrut Regulation and the Rise of Private Kosher Certification

Lytton, Timothy D., --
Jewish Quarterly Review , Volume 104 (1) – Feb 11, 2014
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Publisher
University of Pennsylvania Press
Copyright
Copyright © Center for Advanced Judaic Studies, University of Pennsylvania.
ISSN
1553-0604
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Abstract

T H E J E W I S H Q U A R T E R LY R E V I E W , Vol. 104, No. 1 (Winter 2014) 38­45 T I M O T H Y D . LY T T O N Albany Law School M O R E P R O DU C TS in the typical American supermarket are labeled kosher than are labeled organic, natural, or premium. Generating more than $12 billion in annual retail sales, kosher food is big business. Surprisingly, of the estimated twelve million American kosher consumers-- individuals who specifically seek out kosher-certified foods--only 8 percent are religious Jews who eat exclusively kosher food. Most choose kosher food for reasons related to health, food safety, taste, vegetarianism, and lactose intolerance or to satisfy non-Jewish religious requirements such as halal.1 The popularity of kosher food is part of a more general infiltration of traditional Jewish foodways into American culture, a phenomenon reflected in the successful marketing slogan ``You don't have to be Jewish to love Levy's real Jewish Rye.'' Kosher certification has been a medium for influence between Jewish and American culture in both directions. At the same time that

Journal

Jewish Quarterly Review – University of Pennsylvania Press

Published: Feb 11, 2014

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