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Keeping Kosher: When Jewish Law Met Processed Food
Manage episode 150015403 series 131718
Content provided by Cynthia Graber and Nicola Twilley, Cynthia Graber, and Nicola Twilley. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Cynthia Graber and Nicola Twilley, Cynthia Graber, and Nicola Twilley or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Roughly two percent of Americans are Jewish, and only a small fraction of them keep kosher. Yet between a third and a half of all packaged food in an American supermarket has a kosher label on it. How did kosher law become big business? Join us this episode as we find out how ancient Jewish dietary laws have shaped and been shaped by the science of processed food, from Coca-Cola to Jell-O and beyond.
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Manage episode 150015403 series 131718
Content provided by Cynthia Graber and Nicola Twilley, Cynthia Graber, and Nicola Twilley. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Cynthia Graber and Nicola Twilley, Cynthia Graber, and Nicola Twilley or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Roughly two percent of Americans are Jewish, and only a small fraction of them keep kosher. Yet between a third and a half of all packaged food in an American supermarket has a kosher label on it. How did kosher law become big business? Join us this episode as we find out how ancient Jewish dietary laws have shaped and been shaped by the science of processed food, from Coca-Cola to Jell-O and beyond.
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continue reading
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Similar to Gastropod
The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.
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Jay Rayner hosts a culinary panel show packed full of tasty titbits that might change the way we think about food, cooking and eating. An expert panel answers audience questions.
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continue reading
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continue reading
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…
continue reading
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…
continue reading
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continue reading
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