Kosher: private regulation in the age of industrial food

Introduction: why kosher food certification is worthy of attention

Rivalry and racketeering: the failures of kosher meat supervision 1850-1940

From canned soup to packaged nuts: the rise of industrial kashrus

Sour grapes and self-regulation: creating an American standard of kashrus

Taking stock: the effectiveness and integrity of the American industrial kashrus system

Conclusion: industrial kashrus as a model of private third-party certification.