In a number of religions, the foods that are permissible for consumption and in what manner they may be ingested are strictly regulated. As such, the Jewish people have observed such rules regarding dining in excess of three thousand years. To partake of only Kosher meals, one must understand the rules that apply to every aspect of their creation.
Stemming from the Hebrew word kasher, which means something that is fit or acceptable, the term refers to foods that are pure enough to be suitable for consumption. The guidelines for what items meet this criteria are taken directly from the Torah, the holy book of the faith, because they are believed to be the words of God. As such, this type of eating should be best for both the body and the soul.
Contrary to what many believe, this is not a genre of cooking as Cajun, French and Chinese cuisine are, but more of a life style options akin to vegetarian or vegan but with religious roots. Practically any dish could fall under this category if it is on the approved list and is prepared correctly. Likewise, things like bagels, matzoh balls and knishes which are typically considered Jewish, might be rendered unacceptable if they do not meet the criteria.
Another common misconception is that food can be labeled as fit if it has been blessed by a Rabbi. While someone who is ordained in the faith and knowledgeable of all the requirements is present during every step of the processing, it is not their prayers, but an adherence to the rules, that qualifies the food as acceptable. Blessings are often said during preparation and before consumption, but they are intended to give thanks.
The idea that a person is what they eat is a simplified explanation for the basis of this dining lifestyle. It means that if one consumes animals with unhealthy habits or plants that are unfit, their spirit and their physical being may be negatively affected. The strict rules assure that the people take in only the purest nourishment.
Extremely staunch restrictions are set to determine which meat is approved. Forbidden animals include those that feed on feces or waste product, those consuming the dead as well as any who hunt for food and ingest flesh. Domesticated fowl like ducks, chickens, turkeys and geese, and cattle or game that are both cloven hoofed and that chew cud are all considered as acceptable options.
All animals must be slaughtered in a ritualistic manner that is as humane to the creature as possible, administering near immediate death and inflicting no pain. The butcher should be certified in this method and the entire procedure must be observed by an individual who is ordained as a Rabbi. The full process to make the meat acceptable is very detailed and meticulous.
Firm conditions are set upon non meat items as well. They include such things as dictating how all bounty from the Earth is to be planted, tended and reaped, that the only edible fish are those with both scales and fins, and demanding a very close inspection of all dishes containing even minute bits of dairy. Rules are also placed upon how foods can be prepared and served, and which may not be consumed together.
Stemming from the Hebrew word kasher, which means something that is fit or acceptable, the term refers to foods that are pure enough to be suitable for consumption. The guidelines for what items meet this criteria are taken directly from the Torah, the holy book of the faith, because they are believed to be the words of God. As such, this type of eating should be best for both the body and the soul.
Contrary to what many believe, this is not a genre of cooking as Cajun, French and Chinese cuisine are, but more of a life style options akin to vegetarian or vegan but with religious roots. Practically any dish could fall under this category if it is on the approved list and is prepared correctly. Likewise, things like bagels, matzoh balls and knishes which are typically considered Jewish, might be rendered unacceptable if they do not meet the criteria.
Another common misconception is that food can be labeled as fit if it has been blessed by a Rabbi. While someone who is ordained in the faith and knowledgeable of all the requirements is present during every step of the processing, it is not their prayers, but an adherence to the rules, that qualifies the food as acceptable. Blessings are often said during preparation and before consumption, but they are intended to give thanks.
The idea that a person is what they eat is a simplified explanation for the basis of this dining lifestyle. It means that if one consumes animals with unhealthy habits or plants that are unfit, their spirit and their physical being may be negatively affected. The strict rules assure that the people take in only the purest nourishment.
Extremely staunch restrictions are set to determine which meat is approved. Forbidden animals include those that feed on feces or waste product, those consuming the dead as well as any who hunt for food and ingest flesh. Domesticated fowl like ducks, chickens, turkeys and geese, and cattle or game that are both cloven hoofed and that chew cud are all considered as acceptable options.
All animals must be slaughtered in a ritualistic manner that is as humane to the creature as possible, administering near immediate death and inflicting no pain. The butcher should be certified in this method and the entire procedure must be observed by an individual who is ordained as a Rabbi. The full process to make the meat acceptable is very detailed and meticulous.
Firm conditions are set upon non meat items as well. They include such things as dictating how all bounty from the Earth is to be planted, tended and reaped, that the only edible fish are those with both scales and fins, and demanding a very close inspection of all dishes containing even minute bits of dairy. Rules are also placed upon how foods can be prepared and served, and which may not be consumed together.
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