Kosher Food — Made in China
Woody Allen once said, “My view of reality is that it has always been a grim place to be … but it’s the only place you can get Chinese food.”
In this week’s New Yorker, writer Patricia Marx tags along with rabbis/kashrut supervisors working in China — the fastest-growing exporter of kosher goods on earth. The rabbis in Marx’s story don’t care much for Chinese food (and one of them has never even heard of Woody Allen), but they do offer a theory on the affinity that Western Jews have for Eastern dishes: “Are there any foods that Jews don’t like?”
To the backdrop of China’s thriving kosher food industry, books such as “The Jewish People’s Bible for Business and Managing the World” — yes, managing the world — and “The Jewish Way of Raising Children” were Chinese-language bestsellers last year, Marx writes.
A message from our CEO & publisher Rachel Fishman Feddersen
I hope you appreciated this article. Before you move on, I wanted to ask you to support the Forward’s award-winning journalism during our High Holiday Monthly Donor Drive.
If you’ve turned to the Forward in the past 12 months to better understand the world around you, we hope you will support us with a gift now. Your support has a direct impact, giving us the resources we need to report from Israel and around the U.S., across college campuses, and wherever there is news of importance to American Jews.
Make a monthly or one-time gift and support Jewish journalism throughout 5785. The first six months of your monthly gift will be matched for twice the investment in independent Jewish journalism.
— Rachel Fishman Feddersen, Publisher and CEO
