Introduction
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John Lever
Abstract
This introduction presents an overview of the key concepts discussed in the subsequent chapters of this book. The book is based on extended periods of research carried out among manufacturers, shops, Jewish/Muslim organizations, certifiers and consumers in the United Kingdom (UK) and Denmark, where kosher and halal are of particular significance. It compares the major markets for kosher/halal in the UK with those in Denmark, where kosher/halal are important to smaller groups of religious consumers. The book explores and compares kosher and halal meat production and retailing in the UK and Denmark. It looks at biotech and dairy production in manufacturing companies. The book also explores how Jewish consumers in the UK and Denmark understand and practise kosher consumption in their everyday lives.
Abstract
This introduction presents an overview of the key concepts discussed in the subsequent chapters of this book. The book is based on extended periods of research carried out among manufacturers, shops, Jewish/Muslim organizations, certifiers and consumers in the United Kingdom (UK) and Denmark, where kosher and halal are of particular significance. It compares the major markets for kosher/halal in the UK with those in Denmark, where kosher/halal are important to smaller groups of religious consumers. The book explores and compares kosher and halal meat production and retailing in the UK and Denmark. It looks at biotech and dairy production in manufacturing companies. The book also explores how Jewish consumers in the UK and Denmark understand and practise kosher consumption in their everyday lives.
Chapters in this book
- Front matter i
- Contents v
- List of figures vii
- Glossary ix
- List of abbreviations and acronyms xi
- Introduction 1
- 1 Kosher and halal in the UK and Denmark 22
- 2 Manufacturing and selling meat 51
- 3 Beyond meat 78
- 4 Kosher consumers 108
- 5 Halal consumers 140
- Conclusion 169
- Bibliography 174
- Index 183
Chapters in this book
- Front matter i
- Contents v
- List of figures vii
- Glossary ix
- List of abbreviations and acronyms xi
- Introduction 1
- 1 Kosher and halal in the UK and Denmark 22
- 2 Manufacturing and selling meat 51
- 3 Beyond meat 78
- 4 Kosher consumers 108
- 5 Halal consumers 140
- Conclusion 169
- Bibliography 174
- Index 183
