• Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

An Account of Jewish Food Laws and their Origins - Kashrut: The Jewish Dietary Laws

Extracts from this document...

Introduction

An Account of Jewish Food Laws and their Origins Kashrut: The Jewish Dietary Laws Kashrut is what makes up the body of Judaism, and deals with what foods Jews can and cannot eat, as well as how those foods must be prepared in order to be considered "kosher" (fit to eat). "Kashrut" is derived from the Hebrew root Kaf-Shin-Resh, which means fit, correct and proper. The word "kosher" can also be used, and often is used, to describe ritual objects that are made in accordance with Jewish law and are fit for ritual use. Food that is not kosher is commonly referred to as treyf literally meaning "torn", from the commandment not to eat animals that have been torn by other animals. Basic Food Laws There are extensive laws in Judaism concerning food, but here are general rules upon which the rest are based, which I will elaborate on:- * Certain animals are simply not kosher: Certain animals may not be eaten at all. This includes the forbidden animals' flesh, organs, milk as well as eggs. ...read more.

Middle

(These restrictions apply only to the flocks and herds, not to fish.) Ritual slaughter is known as shechitah: the method used by Jews to kill animals is seen as the most humane, as it is virtually painless. The method is one quick, deep stroke across the throat with a perfectly sharp blade; causing the animal to be unconscious within two seconds. Another advantage of shechitah is that it ensures complete draining of the blood, making the meat kosher. In smaller, more remote communities, the rabbi and the shochet are sometimes the same person. The shochet must be well trained in Jewish law, especially kashrut. Draining of Blood: Consumption of blood is prohibited by the Torah. This does not apply to fish blood, only to the blood of birds and mammals. Thus, it is necessary to remove all blood from the flesh of kosher animals, in order for them to remain kosher. The first step in this process occurs at the time of slaughter. The blood remaining after the slaughtering must be removed, either by broiling, or by soaking and salting. ...read more.

Conclusion

(Kosher butchers remove this from animals.) Separation of Meat and Dairy: The Torah tells Jews not to "boil a kid in its mother's milk." This passage has been interpreted as prohibiting eating meat and dairy together. Rabbis have extended this prohibition to include not eating milk and poultry together. Also, it is considered to be unhealthy to cook meat and fish together or serving them on the same plates, and so is prohibited. It is, however, permissible to eat fish and dairy together, as well as to eat dairy and eggs together. Jews must wait a significant amount of time between eating meat and dairy. Opinions differ on exact timing, and vary from three to six hours. This is because meat particles and fatty residues tend to cling to the mouth. From dairy to meat, however, one need only rinse one's mouth and eat a neutral solid, such as bread. Although these strict food laws observed by Jews do tend to isolate Jews in a mixed community, it is seen (primarily by Jews partaking in keeping kosher) to be a small way in which they can show their loyalty to G-d, as well as being a practise in self-control and discipline. ...read more.

The above preview is unformatted text

This student written piece of work is one of many that can be found in our GCSE Food Technology section.

Found what you're looking for?

  • Start learning 29% faster today
  • 150,000+ documents available
  • Just £6.99 a month

Not the one? Search for your essay title...
  • Join over 1.2 million students every month
  • Accelerate your learning by 29%
  • Unlimited access from just £6.99 per month

See related essaysSee related essays

Related GCSE Food Technology essays

  1. The advantages and disadvantages of strict Jewish food laws.

    The area the Jew is living in may be more remote and it may be difficult for them to obtain kosher food eg meat and if the Jew can purchase the meat it may be expensive for them, as it is kosher.

  2. The importance for Orthodox Jews to observe the kosher food laws.

    The altar is extremely important in Judaism and the Talmud is saying that Jews should treat their food and drink with the reverence with which they would treat holy items on the altar in the synagogue. Some of the food laws for example washing hands and sprinkling salt are all actions from the past.

  1. English Non Fiction Cwk

    Waiting on the horrible food stained textured seats was bad enough for the 2 hours remaining until departure. It got to about 10'o clock and me and Dad went to the display screen again to check the status - It wasn't good news it said delayed and that more information was to be told at 11am.

  2. Kashrut essay (food laws)

    Crabs prawns and cockles these are not permitted by the Torah. Neither are other sea dwelling creatures i.e. squid or octopus also no reptile may be eaten i.e. snakes or lizards. Animals that are Kosher are not officially kosher unless they are killed in a specific way.

  1. A) Explain the Origins and Purposes of Kashrut with Regards to Food (33)

    For Hirsch, Kashrut is about respecting the body. To respect the body involves keeping the diet, G-d designated for the body. Chokim, generally express our obedience to G-d. By performing an action, which transcends the finity of intellect, we are automtaically performing it out of an obedience to G-d.

  2. PROSPECTS OF BACTERIOCINS AS BIOPRESEVRATIVES IN THE FOOD INDUSTRY (A REVIEW)

    Nisin was incorporated into a polyethylene-based plastic film that was used to vacuum-pack beef carcasses. Nisin retained activity against Lactobacillus helveticus and B. thermosphacta inoculated in carcass surface tissue sections. An initial reduction of 2-log10 cycles of B. thermosphacta was observed with nisin-impregnated packed beef within the first two days of storage at 40C.

  1. A BETTER APPROACH TO FOOD SAFETY MANAGEMENT IN FOOD AND DAIRY INDUSTRIES

    revision of these procedures as part of the systematic approach and for their appropriate integration into the HACCP plan. (Laurian et al. 1998) The application of the HACCP system can aid inspection by food control regulatory authorities and promote international trade by increasing buyers' confidence.

  2. In this task I will describe and explain the dietary programme for people with ...

    For example, a cyclist has an energy requirement of about three times the energy requirement of an inactive person. Athletes need additional energy requirements for their rigour excise and this can be obtained from foods such as pasta and rice.

  • Over 160,000 pieces
    of student written work
  • Annotated by
    experienced teachers
  • Ideas and feedback to
    improve your own work