There are several religions that regulate what their members can or cannot eat as well as how those dishes should be prepared and consumed. For more than three thousand years, the Jewish faith has had some of the strictest dining restrictions. Partaking of only Kosher meals means that one must have a clear understanding of exactly what that entails.
Derived from kasher, a Hebrew word meaning something that is suitable and fit, the term has come to represent foods that are pure enough to be acceptable for consumption. The holy book of the faith, The Torah, is believed to be directly delivered by God and contains the rules and guidelines for criteria for this type of dining. The results should be good for the spirit as well as the body as they have been divinely instructed.
Unlike the French, Chinese and Cajun styles of cooking, this is more of a way of living much as being vegan or vegetarian are except based in religion. As long as the materials are of the approved types and processing is according to the rules, practically anything can be prepared in this genre. Likewise, those foods generally considered Jewish, such as matzoh balls, bagels and knishes, might become unfit if not created properly.
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.
Animals are slaughtered in a very specific manner designed to be as quick and painless as possible so that the creature feels no undue distress and death does not linger. Only religiously certified butchers may perform the ritual and a Rabbi must always observe the procedure. Only when the process details have been meticulously followed will the meat be deemed acceptable.
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.
Derived from kasher, a Hebrew word meaning something that is suitable and fit, the term has come to represent foods that are pure enough to be acceptable for consumption. The holy book of the faith, The Torah, is believed to be directly delivered by God and contains the rules and guidelines for criteria for this type of dining. The results should be good for the spirit as well as the body as they have been divinely instructed.
Unlike the French, Chinese and Cajun styles of cooking, this is more of a way of living much as being vegan or vegetarian are except based in religion. As long as the materials are of the approved types and processing is according to the rules, practically anything can be prepared in this genre. Likewise, those foods generally considered Jewish, such as matzoh balls, bagels and knishes, might become unfit if not created properly.
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.
Animals are slaughtered in a very specific manner designed to be as quick and painless as possible so that the creature feels no undue distress and death does not linger. Only religiously certified butchers may perform the ritual and a Rabbi must always observe the procedure. Only when the process details have been meticulously followed will the meat be deemed acceptable.
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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