How did Kosher come to the USA? Join us on this episode as we speak with American Food Historian, Roger Horowitz.

Roger is a historian of American business, technology, and labor and an expert on the nation’s food. He currently serves as director of the Center for the History of Business, Technology, and Society at the Hagley Museum and Library and teaches history at the University of Delaware. He is the author or editor of seven books, most recently Kosher USA: How Coke became kosher and other tales of modern food, which prizes from the Jewish Book Council and American Historical Association. Additionally, he is a trustee of the Delaware Jewish Historical Society and treasurer of the Business History Conference.

Roger and I get really comfortable with (Industrial) Kashrus: How it started, some of its early tensions, and what the importance of incorporating Kashrus into mainstream food production tells us about American Orthodoxy. We also discuss Roger's background and what made this book so personal. Its a great listen for America 250; a mix of micro and macro of a big piece of the Jewish story in the United States.

Roger's Website: http://www.rogerhorowitz.com/

You can get his book, Kosher USA, here: https://www.amazon.com/Kosher-USA-Traditions-Perspectives-Culinary/dp/0231158327

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Music Credit: TakeTones