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Kosher in America

Why isn’t “Kosher-style” Food Kosher?

Many “kosher-style” restaurants sell food that isn’t kosher. Why did this happen? And what does that say about our Jewish identity? 
David Zvi Kalman

David Zvi Kalman

Dr. David Zvi Kalman is a research fellow in the Shalom Hartman Institute’s Kogod Research Center. He is a scholar, writer, and entrepreneur working at the intersection of technology, religion, and art. In addition to his work at the Shalom Hartman Institute, he has held research and consulting roles at Sinai and Synapses and the Sapir Institute. He is the owner of Print-O-Craft Press, an independent publishing house that has released books including Jessica Deutsch’s

Many “kosher-style” restaurants sell food that isn’t kosher. Why did this happen? And what does that say about North American Jewish identity? 

There are lots of ways to learn about American and Canadian Jews, but perhaps none better than their food. From kosher certification to kosher-style delis, Kosher in America sheds light on how American Jewish ideas and identity get codified in the food that Jews eat.

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