Similar to the practices of Muslims and Hindus, kosher is very much important to the Jewish faith. Stemming from their deeply-rooted beliefs about food - its preparation and consumption - this practice of "keeping kosher" is their way of expressing their devotion to God.
You can now find at least one kosher food store in any large American or European city. Loosely attributed to the migration and dispersion of Jewish communities, many shops are now set up to accommodate the unique dietary requirements of these people. Meatshops and groceries, along with delicatessens and food stores are now commonplace.
Those tasked with cooking for the entire Jewish family know that merely buying from a store that offers kosher food is not enough. They are also keen on looking for the rabbinic seal - a symbol that guarantees that that piece of meat or dish has been inspected by a rabbi and is deemed fit for Jewish consumption. Not only is the food itself supposed to be kosher, all equipment, methods, and ever personnel are supposed to pass certain requirements set by the Kashrut. Every country has a rabbinic association tasked with handling such inspections and are responsible for ensuring adherence to the rules contained therein.
The Kashrut has several degrees to accommodate the different theological schools of the Jewish faith. As a consequence to this, kosher food shops and groceries offer several kinds of seals for essentially the same kinds of foods. Only the degree of adherence and strictness is changed - along with the price, of course.
For those who aren't practicing Jewish people, the matter of food can be confused by the expression "kosher style." Those who don't adhere as strictly to the Jewish food laws often eat kosher style food. However, even kosher-style foods must conform to certain basics, such as not including the meat of forbidden animals and not mixing dairy with meat.
Jewish Holy Scripture, the Torah, forbids Jewish people from eating non-kosher food. Special attention is given to kosher meat, which can come only from certain animals and prepared only in a certain way called the "shechitah keshera." The shochet, or Jewish butcher, is a key person in the community's ability to keep kosher. (Remember Lazar Wolf, the butcher, from the musical "Fiddler on the Roof"?). According to Torah law, any Jew can perform a butcher's tasks according to the prescribed ritual. In reality, however, the custom has become that only a man who has been approved by a supervising rabbi is considered a kosher butcher. What's more, a kosher meat shop is only kosher if the butcher is an observant Jew. Non-Jewish people, also known as Gentiles, cannot qualify as kosher butchers.
These laws were explicitly contained in the Torah. What is practiced today came from the interpretation of countless rabbis through the centuries. This period encompassed the time when food was scarce and preservation was virtually nonexistent. This led to some practices that seem dated by today's standards. But no matter how old the practice is, keeping kosher is all about eating soundly. Appeasing the will of god by taking care of one's body cannot be argued - no matter what your religion is.
You can now find at least one kosher food store in any large American or European city. Loosely attributed to the migration and dispersion of Jewish communities, many shops are now set up to accommodate the unique dietary requirements of these people. Meatshops and groceries, along with delicatessens and food stores are now commonplace.
Those tasked with cooking for the entire Jewish family know that merely buying from a store that offers kosher food is not enough. They are also keen on looking for the rabbinic seal - a symbol that guarantees that that piece of meat or dish has been inspected by a rabbi and is deemed fit for Jewish consumption. Not only is the food itself supposed to be kosher, all equipment, methods, and ever personnel are supposed to pass certain requirements set by the Kashrut. Every country has a rabbinic association tasked with handling such inspections and are responsible for ensuring adherence to the rules contained therein.
The Kashrut has several degrees to accommodate the different theological schools of the Jewish faith. As a consequence to this, kosher food shops and groceries offer several kinds of seals for essentially the same kinds of foods. Only the degree of adherence and strictness is changed - along with the price, of course.
For those who aren't practicing Jewish people, the matter of food can be confused by the expression "kosher style." Those who don't adhere as strictly to the Jewish food laws often eat kosher style food. However, even kosher-style foods must conform to certain basics, such as not including the meat of forbidden animals and not mixing dairy with meat.
Jewish Holy Scripture, the Torah, forbids Jewish people from eating non-kosher food. Special attention is given to kosher meat, which can come only from certain animals and prepared only in a certain way called the "shechitah keshera." The shochet, or Jewish butcher, is a key person in the community's ability to keep kosher. (Remember Lazar Wolf, the butcher, from the musical "Fiddler on the Roof"?). According to Torah law, any Jew can perform a butcher's tasks according to the prescribed ritual. In reality, however, the custom has become that only a man who has been approved by a supervising rabbi is considered a kosher butcher. What's more, a kosher meat shop is only kosher if the butcher is an observant Jew. Non-Jewish people, also known as Gentiles, cannot qualify as kosher butchers.
These laws were explicitly contained in the Torah. What is practiced today came from the interpretation of countless rabbis through the centuries. This period encompassed the time when food was scarce and preservation was virtually nonexistent. This led to some practices that seem dated by today's standards. But no matter how old the practice is, keeping kosher is all about eating soundly. Appeasing the will of god by taking care of one's body cannot be argued - no matter what your religion is.
About the Author:
Michelle is a season author on home cooking. She just loves sharing her ideas and tips on making crock pot recipes or crock pot beef recipes.
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