Kashrut Jewish Laws

Kashrut

Kashrut is the body of Jewish law dealing with what foods Jews can and cannot eat and how those foods must be prepared and eaten. "Kashrut" comes from the Hebrew root Kaf-Shin-Reish, meaning fit, proper or correct.

Kosher

Kashrut is the same root as the more

commonly known word "kosher,"

which describes food that meets

these standards. 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.

It is difficult to know

what ingredients are in

one’s food and how they

were processed, so it is

helpful to have a rabbi

examine the food and its

processing and assure

kosher consumers that

the food is kosher.

Kosher ‘Animals with

split hoof and chew cud.’

(Lev. 11:3; Deut. 14:6)

Cow

Lamb

Chicken

Duck

Turkey

Goat

Deer

Kosher

‘Fish with fins and scales.’’ (Lev. 11:3; Deut. 14:6)

• Herring • Tuna • Salmon

• Cod • Trout • Plaice

Shechitah

Method of killing animals to make them kosher.

Shochet is the man who kills the animal.

Razor sharp knife cuts through neck in one stroke.

Shochet inspects meat for any defects.

All blood is drained.

“Blood is sacred, blood is life.” Therefore it cannot be eaten.

Meat is salted to remove as much blood as possible.

Sciatic nerve and fats are removed.

Treyf (Forbidden) Camel

Eel

Birds of Prey

Shellfish

Pig

Lobsters/Crayfish Rabbit

Reptiles

‘Do not boil a goat in its mother’s milk’. (Exodus 23:19; Exodus 34:26; Deut. 14:21)

Do not mix meat and dairy foods at the same meal.

Dairy puddings cannot follow meat main courses.

Jews must allow 6 hours between eating meat and dairy and 1 hour between dairy and meat.

No cheese burgers.

No Yorkshire pudding with beef.

Ice-cream cannot follow a meat dinner.

This law is stated three times in the Torah.

Kitchen layout

Two sides to the kitchen, one to prepare dairy the other to prepare meat.

Colour coded cutlery and crockery, pots and pans can often be used; usually red for meat, blue for dairy.

Separate sinks or washing up bowls.

Separate fridges.

Cross-contamination is avoided.

Parve

Food which is

neutral and can be

eaten with meat or

dairy

Fruit and vegetables

with no insect

marks.

Alcohol Orthodox Jews only

drink wine made from grapes grown on vines that are over 4 years old.

Only Jewish men can harvest the grapes.

After it has been bottled it must still only be handled by Jews to remain kosher.

Reform Jews are less strict once it has left the vineyard.

Why do Jews keep these laws?

They set them apart as G-d's chosen people.

They give Jews discipline.

The meal table becomes a sanctified place. The Talmud - “A man's table is like an altar.”

They are commanded to by G-d in the Torah.

They eat to live, not live to eat.

Difficulties keeping the laws

Most kosher food has to be imported from Israel.

Eating out in restaurants is difficult.

Children attending non Jewish schools cannot use canteen, also may not be able to eat in Gentile friends’ homes.

Holiday destinations have to be chosen carefully.

Finding kosher food in small towns is very difficult.

Questions

1. Describe and explain the dietary laws in Judaism.

2. What are the foundational texts for the origin of

these laws?

3. Explain how Jewish households are organised and

run in order to keep kashrut.

4. Describe the main elements of kashrut observance.

5. What are parve foods?

6. Can Jews drink alcohol?