Food is essential to everyone’s lives and has always been a source of comfort and well-being. Judaism has some specific laws and restrictions on food, outlining which foods can and cannot be eaten.
The dietary laws in Judaism are known as kashrut, from the Hebrew root K-Sh-R, meaning “fit” or “proper.” Kashrut assigns certain categories of food to be permissible and sets out rules for the preparation and consumption of those foods. Keeping kashrut involves not just avoiding certain foods but regulating its own permissible categories for the purpose of holiness.
In general, Jews are prohibited from eating pork, shellfish, and other animals that are not slaughtered in a humane way. It is also forbidden to mix dairy and meat. The consumption of animals that have not been properly-slaughtered, such as rabbits, pigeons, squirrels, and other types of game is also forbidden. Permitted foods are known as “kosher,” meaning “pure” or “clean,” depending on how they were raised, processed, and prepared.
Some other common sources of contamination, outside of the kashrut laws, are insects and toxic compounds found in plants. Livestock, and some poultry, should be inspected for the presence of insects before being considered kosher. Because the majority of cultivated plants have limited insect populations, certain species of plants, such as corn or wheat, are generally considered to be kosher on their own.
Another strict rule is consuming blood. Though many cultures consume blood in various forms, Jews are only allowed to consume meat where the blood has been drained. This law is derived from Exodus 23;19 and Leviticus 17;10-12 which prohibits the consumption of blood, less than an hour after slaughter, and commands that the blood be covered with soil. Therefore, for the purposes of kashrut, all blood must be removed from the animal before cooking.
In some cases, food is permissible but must be avoided on certain occasions. For example, celebratory meals known as seudos – such as Shabbat, holidays, and meal honoring special occasions – must not involve food that has been prepared earlier that day, but must involve food that has been freshly-prepared, in accordance with Halacha – Jewish laws.
Animal Products
Animals must be “slaughtered humanely” and drained of blood in order to be considered kosher. The lard, fat, and other fatty tissues of certain animals, such as swine, are not considered to be proper foods by Jews. Additionally, certain organs are not to be eaten, such as the sciatic nerve found in the hindquarters of larger mammals, including domesticated cows, sheep and goats. Butchering techniques must be exacting and animals must be healthy at the time of slaughter. This is why modern-day Jews buy meat from licensed kosher butchers approved Rabbi’s. All animals, birds and fish that are to be eaten must have both of the animal’s split hooves and chew their cud, such as chicken, beef, lamb, goat, and deer. This rule is why Jews are not permitted to eat lobster, shrimp, crabs, crayfish and similar shellfish.
Vegetables and Fruits
The production of fruits and vegetables must be supervised and certified by a kosher expert, to ensure that all food items are ripe, healthy and free from insects. Many fruits and vegetables grown in Israel and around the world simply require washing, while others, such as fruits with pits, need to be certified. This is due to the fact that insects may lay eggs in them, which must be removed with special methods. All grains, including flour, must be certified as kosher, though there is some debate about what amount of supervision is necessary for flour because of its fine grain which may allow for insects to nest inside.
Processed Foods
Processed foods usually require additional scrutiny and certifications before Jews can consume them. All ingredients on a processed food label are checked for conformance with Jewish dietary laws. The food is also inspected for the presence of insects, parasites or any other non-kosher substances that could compromise the food’s kosher specification. In any case of doubt as to whether a food is kosher-compliant or not, a rabbi should be consulted.
Oils, Vines and Alcohols
The production of oils, vinegars and alcohol must also adhere to certain standards. All oils, for example, must be processed without the presence of animal fats. Vinegars must either be certified as kosher or produced without any contact with dairy products. Similarly, all alcohol must be produced from kosher ingredients and under the supervision of a Rabbi.
Cheese, Yogurt and other Dairy Products
All cheese and yogurt must be made with a kosher-certified animal rennet and must not contain any ingredients that are not permissible under Jewish law. This means that all cheese, yogurt and other dairy products must be made of genuine ingredients and not contain any animal fats or derivatives. If not, the food is considered non-kosher.
Religious Observance and Customs
Finally, it is important to note that food restrictions are not just a matter of following Kashrut laws. They are also an expression of faith and observance; a way of practicing and expressing one’s religious commitment and identity. For devout Jews, participating in religious customs, such as eating certain foods or abstaining from certain foods, can be a source of connection and spiritual fulfillment. For example, during the Jewish Passover, Jews abstain from leavened bread, which is a reminder of their exodus from Egypt and God’s miracles.
Symbolic Meaning of Food Restrictions
Jewish food restrictions are not just about what one can’t do but rather what one should do. Kashrut is intended to remind us that our lives should be conducted with humility, obedience and gratitude toward God. Keeping kosher is also seen as an act of holiness, as it requires a degree of mindfulness and ritual that helps to remind us of our relationship with God. Keeping kashrut allows us to focus on the pure and clean aspects of our being, which helps to keep our minds, hearts and mouths free from impure thoughts and words. Furthermore, it encourages us to maintain ethical practices and act responsibly in our interactions with people and the environment.
Food and Religious Identity
Food is often a significant aspect of religious identity. Keeping kosher is a part of Jewish identity that helps to preserve Jewish culture and heritage. It allows Jews to stay connected with traditions from their ancestors and express those traditions in the present. Keeping kosher is a way to honor the values and beliefs expressed in Jewish scripture, as well as to honor the generations of Jews before us who have kept these laws. Keeping kosher is also a way to take part in the communal life of contemporary Jews worldwide and maintain a sense of identity. Furthermore, it expresses community solidarity and shows respect for fellow Jews by following the same dietary restrictions.
Kitchens and Separate Cooking Equipment
Keeping kosher requires special attention to one’s kitchen and cooking equipment. Kitchen surfaces, counters and cutting boards must be separate and distinct for dairy and meat items; cooking pots, pans, dishes and utensils must be either strictly dairy or strictly meat; and food should also be prepared in a two-step process with each step taking place on separate plates. All food items must also be labeled with a special labeling system that indicates what type of food item it is and which type of meal it belongs in. Additionally, all eating areas used to serve the meal must be separate from each other and must use the same type of tableware.
Eating Out
When eating out, it is important to pay attention to the menu. Most restaurants have some form of kosher-certified food, but it is best to ask the waiter or check the menu carefully. Additionally, some restaurants may offer separate “kosher-style” options that are not certified as kosher but follow kosher guidelines. Additionally, certain food items, such as certain cheeses, must be kept separate and distinct and not brought near any dairy items. Finally, it is important to always practice proper hygiene and sanitation when eating out.
