Many religions have guidelines in place that restrict the things people are permitted to eat and drink, as well as the manner in which they should be consumed. Those of the Jewish faith have followed very specific rules of dining for over three thousand years. Partaking of Kosher meals requires that one have a basic knowledge and understanding of what the term actually means.
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.
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.
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.
Other types of food also must meet some very firm conditions. These include only eating fish with both fins and scales, utilizing only grains, fruits and vegetables that have been properly planted, grown, harvested and inspected, and closely monitoring all dairy from production to ingestion. Restrictions are placed on how items may be cooked and what may be eaten together or appear on the same plate.
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.
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.
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.
Other types of food also must meet some very firm conditions. These include only eating fish with both fins and scales, utilizing only grains, fruits and vegetables that have been properly planted, grown, harvested and inspected, and closely monitoring all dairy from production to ingestion. Restrictions are placed on how items may be cooked and what may be eaten together or appear on the same plate.
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