American Jewish Cuisine

The development of a uniquely American Jewish cuisine.

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Eco-Kashrut

More recently, a new trend has started to emerge in American Jewish cuisine: eco-kashrut. As interest in ecological and animal and human rights issues has risen in the US, a small but passionate group of Jews have begun to fold these ethics into their understanding of what it means to "eat Jewishly ." More and more individuals and families are joining community supported agriculture  programs, and doing so from a foundation of Jewish values. And while many American Jews have abandoned keeping kosher, the call for ethically raised and slaughtered kosher meat is on the rise.

As the American Jewish community continues to shift and acculturate, the definition of American Jewish food will change with it. Some traditional foods will persist, while others will be lost as Jewish tastes, values, and budgets change. New foods and traditions will emerge, slowly taking their rightful place on the Jewish dinner table.

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Leah Koenig

Leah Koenig is a freelance writer whose work has been published in The New York Times Magazine, Gastronomica, Jewish Living, Lilith, Culinate, Beliefnet and other publications.