Kosher
Kosher refers to a set of dietary laws rooted in Jewish tradition that dictate what foods can be consumed and how they must be prepared. The term itself means "fit" or "proper" in Hebrew and is derived from the concept of kashrut, which encompasses various regulations found in religious texts, primarily the Torah. Key principles include the prohibition of certain foods, such as specific animals that do not meet dietary criteria (e.g., pigs, shellfish) and the strict separation of meat and dairy products. Kosher certification helps identify foods that comply with these guidelines, and though traditionally observed by Jewish people, kosher foods are popular among non-Jews as well, often for health or ethical reasons related to animal welfare.
The practice of keeping kosher is not limited to specific holidays; it is a year-round commitment that reflects a person's adherence to Jewish law and tradition. While interpretations of kosher can vary across different Jewish communities—such as Orthodox, Reform, and Haredi—the core beliefs surrounding dietary restrictions remain influential. Recent trends have led to increased interest in kosher cooking, with many cookbooks and food products catering to those seeking to incorporate kosher practices into their diets. Overall, kosher serves as both a spiritual guideline and a cultural practice that continues to adapt in the modern world.
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Kosher
Kosher, which in English means "fit" or "proper," relates to the ancient and modern religious Hebrew exercise of adhering to specific dietary practices. One who follows a kosher diet encounters rules on how food is prepared and which foods are allowed. Two key premises are that certain foods must not be consumed and others, such as meat and dairy, must not be combined. Besides food preparation, kosher is also associated with certain rituals within the Hebrew tradition. Kosher certification enables one to determine whether certain food is allowable or not in kosher practice. Foods that are not considered kosher are called treif, which literally means "torn."
Background
The origin of the word kosher comes from the Hebrew root of Kaf-shin-Reish or kashrut (kasher, also known as kashruth or kashrus). The regulations and restrictions concerning a kosher diet are recorded in the Torah, specifically the books of Leviticus and Deuteronomy. The word kashruth is mentioned three times in scripture, though there are no listed specific food requirements. Kosher dietary rules also relate to what is noted in halakha, Jewish law.
Kosher first applies to what are considered forbidden foods. Certain animals are forbidden, such as those who do not chew their cud or do have cloven hooves. Four animals specificlly prohibited are hare, camel, hyrax, and pig. Certain winged animals are also banned, such as birds of prey and bats. Fish that have scales and fins are acceptable for consumption; shellfish are not.
Permitted foods include all vegetables and "clean" animals; however, all animals that are kosher should have certain parts of the body removed before consumption, such as the sciatic nerve and fat portions of the body, such as the stomach and intestine.
If one wishes to consume animals, proper slaughter procedures must be undertaken to qualify. Certain Jewish persons, such as a shohet, are considered qualified to undertake the task of slaughtering the animal. Kosher practice requires the killing of the animal with attention to killing it quickly through several sharp incisions into the throat, thus severing the arteries. Certain animals that are slaughtered do not fit into the kosher category if it is found that they were in the process of dying when the process took place.
A fourth component for kosher foods is the mixing of foods. Meat and milk cannot be consumed, mixed, or cooked together. If one wishes to eat one or the other, one must consume them at different times and locations. The rules on milk date back to the Torah, which specifically forbids "seething" a young goat "in its mother's milk" (Exo. 23:19, 34:26; Deut. 14:21).
Kosher is a dietary ritual that is practiced all year round, not just on specific holidays such as Passover. Likewise, kosher foods are not reserved for practicing Jews. Anyone can eat kosher-approved foods for religious or health purposes. Public consumption of kosher foods is widely popular not only among Jews but also among non-Jewish groups. Many meat eaters are drawn to kosher foods because they believe of the attention and care given to the slaughter of animals is more humane than nonkosher methods. Vegetarians are also drawn to kosher foods because they believe the practice is healthy.
Topic Today
Despite being an ancient tradition, kosher dietary practices are widely practiced among Jews and non-Jews today. While there is no single authority as in many other religions, specific traditions and the Torah guide the Jewish faith. Whether one adheres to strict or broad interpretation of kosher practices is up to the individual. Food concerns differ among Reform, Orthodox, and Haredi Jews. In recent times there have been a few misconceptions that require clarification, such as whether kosher food is blessed. The common misconception it that only rabbis or other religious Jewish figures can bless a food to make it kosher. However, any foods, Jewish or not, can be considered kosher and do not require a blessing. Health-related concern regarding highly processed foods have also ignited interest in kosher practices, leading to a rise in the number of cookbooks and recipes that include kosher practices. In fact, certain food manufacturers have made immense profits selling approved kosher foods online and in stores. Similarly, there is an increase in the number of kosher cookbooks as well as kosher books and informational material for other ethnic groups, such as Chinese or African. Kosher practice is often misconstrued as a specific style of cooking. Kosher is more about how one prepares for a meal than how it is cooked. In fact, other ethnic foods can be considered kosher if they follow specific kosher regulations.
One debate within the Jewish community is whether a strict kosher diet is outdated in the context of modern times. Some Jewish sects have abandoned kosher altogether or have adapted it to existing circumstances, melding tradition with modern forms of food preparation. Kosher traditions are adaptable and can be amended for specific situations, such as when a person’s life is threatened or if a patient needs to consume nonkosher foods while recovering from illness.
Bibliography
Cantor, Mitch. Kosher Cuisine for a New Generation. Minneapolis: Red Portal, 2014. Print.
Fein, Ronnie. The Modern Kosher Kitchen: More than 125 Inspired Recipes for a New Generation of Kosher Cooks. Beverly: Fair Winds, 2015. Print.
Fishkoff, Sue. Kosher Nation. New York: Shocken Books, 2010.
Frankel, Laura. Jewish Slow Cooker Recipes: 120 Holiday and Everyday Dishes Made Easy. Chicago: Surrey Books, 2015. Print.
Hoy, Andrew L. Eat Like Jesus: Returning to Kosher Christianity. Bloomington: West Bow, 2013. Print.
Kushner, Kim. The Modern Menu: Simple, Beautiful Kosher. Jerusalem: Gefen, 2013. Print.
Kushner, Kim, and Kate Spears. The New Kosher: Simple Recipes to Save and Share. San Francisco: Weldon Owen, 2015. Print.
Lytton, Timothy D. Kosher: Private Regulation in the Age of Industrial Food. Massachusetts: Harvard UP, 2013. Print.