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.
Derived from the Hebrew word kasher, meaning being acceptable or fit, the term is used to refer to food items that are considered pure enough to be consumed. The qualifications for meeting the criteria of this kind are taken from the Torah, which is the Jewish holy book and considered to be directly delivered by God. Because of this, this type of eating is believed to be the best nourishment for the body and soul.
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.
Though it is commonly believed that a Rabbinical blessing is what makes the food pure, that is a huge misconception. A Rabbi must observe each of the steps performed from harvest or slaughter through the preparation, it is strict compliance the the rules, not praying, that qualifies the items and gets them certified. Prayers said before eating and at other times are for giving thanks to God for providing nourishment.
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.
When it comes to the meat that is acceptable, the demands and restrictions are very strict. Any animal that is considered as a hunter, carrion feeder or eater of garbage and organic waste is deemed as absolutely forbidden. Only familial birds like chicken, turkey, geese and ducks, as well as cattle and game that meet the requirements of both possessing cloven hooves and being herbivores, are accepted.
The ritualistic slaughtering of all animals is intended to bring instant death and as little pain as possible so that the creature does not suffer for providing nourishment. The procedure must always be done in the presence of a Rabbi and can only be performed by a butcher certified in this method. The meat is marked as fit only when and if all the requirements have been met.
There are also conditions set upon other kinds of food. Requirements such as fish must possess both scales and fins, anything of the Earth must be handled in a specific manner from sowing to harvesting, and anything with the slightest amount of dairy must be closely monitored prior to ingesting. Rules are in place for prepping, cooking and serving all edibles as well.
Derived from the Hebrew word kasher, meaning being acceptable or fit, the term is used to refer to food items that are considered pure enough to be consumed. The qualifications for meeting the criteria of this kind are taken from the Torah, which is the Jewish holy book and considered to be directly delivered by God. Because of this, this type of eating is believed to be the best nourishment for the body and soul.
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.
Though it is commonly believed that a Rabbinical blessing is what makes the food pure, that is a huge misconception. A Rabbi must observe each of the steps performed from harvest or slaughter through the preparation, it is strict compliance the the rules, not praying, that qualifies the items and gets them certified. Prayers said before eating and at other times are for giving thanks to God for providing nourishment.
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.
When it comes to the meat that is acceptable, the demands and restrictions are very strict. Any animal that is considered as a hunter, carrion feeder or eater of garbage and organic waste is deemed as absolutely forbidden. Only familial birds like chicken, turkey, geese and ducks, as well as cattle and game that meet the requirements of both possessing cloven hooves and being herbivores, are accepted.
The ritualistic slaughtering of all animals is intended to bring instant death and as little pain as possible so that the creature does not suffer for providing nourishment. The procedure must always be done in the presence of a Rabbi and can only be performed by a butcher certified in this method. The meat is marked as fit only when and if all the requirements have been met.
There are also conditions set upon other kinds of food. Requirements such as fish must possess both scales and fins, anything of the Earth must be handled in a specific manner from sowing to harvesting, and anything with the slightest amount of dairy must be closely monitored prior to ingesting. Rules are in place for prepping, cooking and serving all edibles as well.
No comments:
Post a Comment