14. The Virtues of Keeping Kosher

Chapters in this book

1. Frontmatter i
2. Contents vii
3. Foreword xi
4. Introduction 1
5. Part 1. History
6. Introduction to Part 1 29
7. 1. Food in the Biblical Era 32
8. 2. Food in the Rabbinic Era 59
9. 3. Food in the Medieval Era 83
10. 4. Food in the Modern Era 110
11. Part 2. Food and Culture
12. Introduction to Part 2 143
13. 5. A Brief History of Jews and Garlic 147
14. 6. Jewish, Christian, and Islamic Perspectives on Food and Jewishness 157
15. 7. How Ancient Greeks, Romans, Jews, and Christians Drank Their Wine 170
16. 8. Jews, Schmaltz, and Crisco in the Age of Industrial Food 189
17. 9. The Search for Religious Authenticity and the Case of Passover Peanut Oil 212
18. 10. How Shabbat Cholent Became a Secular Hungarian Favorite 235
19. Part 3. Ethics
20. Introduction to Part 3 253
21. 11. Jewish Ethics and Morality in the Garden 258
22. 12. Ecological Ethics in the Jewish Community Farming Movement 273
23. 13. Bloodshed and the Ethics and Theopolitics of the Jewish Dietary Laws 287
24. 14. The Virtues of Keeping Kosher 305
25. 15. Jewish Ethics, the Kosher Industry, and the Fall of Agriprocessors 317
26. 16. A Satisfying Eating Ethic 330
27. 17. The Ethics of Eating Animals 339
28. Afterword 351
29. Acknowledgments 353
30. About the Editors 355
31. About the Contributors 357
32. Index 363