Professor Lytton's Book Reviewed by The New York Times

7/15/2013 | Facebook | Twitter | Email

Professor Timothy Lytton's latest book, Kosher: Private Regulation in the Age of Industrial Food, was reviewed this past Sunday in the "Bookshelf" column of The New York Times.

The review leads off with some of the book's more colorful stories:

Did you hear the one about the undercover rabbis and the 13 barrels of treyf brisket? How about the kosher chicken baron murdered by jealous rivals (after they bombed his summer cottage and poisoned his horse)?

And then it goes on to explain:

"A professor at Albany Law School, Mr. Lytton is primarily concerned with offering present-day kosher certification as a model within the industrial food economy."

The full review is available online.

Kosher food generates more than $12 billion in sales each year. Professor Lytton's book details how independent certification agencies rescued American kosher supervision from fraud and corruption and turned it into a model of nongovernmental administration.

Professor Lytton also argues that the popularity of kosher food is a reaction to anxiety about the industrialization of the nation's food supply similar to the surge in enthusiasm for organic and local food.

At Albany Law School, Professor Lytton is the Albert and Angela Farone Distinguished Professor of Law and teaches courses including Advanced Torts and Regulatory Law and Policy. He is also author of Holding Bishops Accountable: How Lawsuits Helped the Catholic Church Confront Clergy Sexual Abuse and editor of Suing the Gun Industry: A Battle at the Crossroads of Gun Control and Mass Torts. He frequently serves as a resource for the media on these and other topics.