From Treif to Treat: How Oreos, Coke and Jell-O Became Kosher
“Not so very long ago, obtaining kosher food was a relatively simple affair. The food you ate was available in your garden or local market. Ingredients were seasonal, simple and few. There were no preservatives as such, so durable foods could be stored; perishable foods might be smoked, pickled or salted. In general, you acquired, prepared and ate your food all within a day or two.
By virtue of the transparency of such markets, there were no kosher signs or organizations granting formal kashrut certification; your meat had to be slaughtered by someone who was approved by the local rabbi, but nothing more was demanded.
Then, in the 20th century, kashrut changed forever.”
Continue reading “From Treif to Treat: How Oreos, Coke and Jell-O Became Kosher” in Haaretz (subscription may be required).