Roger Horowitz: “The Chemistry of Kosher”

Roger Horowitz

Roger Horowitz

Approximately half the items in American supermarkets are certified kosher. What led the food industry to embrace kosher laws and rabbis to study food chemistry? Did modern food change kosher, or did kosher change modern food?

On March 17, 2010, CHF fellow Roger Horowitz examined the science behind kosher, including the controversial cases of Coca-Cola and Jell-O.

Roger Horowitz is associate director of the Center for the History of Business, Technology, and Society at the Hagley Museum and Library and a 2009–10 Gordon Cain Fellow at CHF.

Fellowships at CHF

CHF’s scholars, who spend anywhere from one to nine months in residence, form a vital part of CHF’s intellectual life.

Support CHF

Help us preserve and share the history of chemistry and related sciences. Make a tax-deductible donation online.