December 23, 2016
Produced by: Monica Rogozinski
Roger Horowitz is a food historian and director of the Center for the History of Business, Technology and Society at the Hagley Museum and Library in Wilmington, Delaware. He is also the author of Putting Meat on the American Table: Taste, Technology, Transformation. His most recent book: Kosher USA- How Coke Became Kosher and Other Tales of Modern Food follows the fascinating journey of kosher food through the modern industrial food system. It examines iconic products such as Coca-Cola and Jell-O and the challenges they faced in securing kosher certification.
Friday Arts meets with Roger at the famous Manischewitz factory in New Jersey, and takes a tour of their varied line of Kosher products. Rabi Hayum explains the challenges that Kosher food production adds to regular food production, and why having high standards of cleanness and close attention to ingredients, puts kosher food production at an advantage in the modern market of food produced for consumers with dietary restrictions.