Jewish Dietary Restrictions

Noy Alon, C Block

Dietary Laws

The whole reason behind dietary restrictions in Jewish culture is to purify oneself for God. The set of laws that states all restrictions is called Kashrut, while cleans foods Jews are able to consume are according to the the law of Halakha, translated to kosher in English. Some universal laws include not eating pork because they were seen as dirty animals and fish without fins and scales were also prohibited. When eating any allowed animals the animal must have been killed not die of natural causes. Also when preparing meat all blood must be drained or broiled from it. Meat and dairy can't be eaten together and also any utensils that has come in contact with meat can't touch dairy and vice versa. Fruits and vegetables are permitted, but must be washed and inspected for insects. Finally, any grape products made by non-Jews is prohibited because traditionally wine was used in idolatry religious services which is prohibited by the Torah. Many holidays in Judaism use food as symbols for past events. During Passover, Jews eat bitter herbs to remember the suffering of their ancestors and prohibit flour to represent how rushed their ancestors were when they escaped bondage. During Roshannah, the Jewish new year one dips apple into honey to symbolize the sweetness and prosperity the next year will bring. During Sabbath, challah bread is used to bless over the meal. On Shavuot, dairy foods are eaten to symbolize the giving of the Torah on Mount Sinai. Not all people observe these restrictions because there are different levels in the Jewish faith. The least religious people will not follow these laws, while Orthodox Jews will strictly observe these restrictions.

A Traditional Passover Sedar

1. Sedar Plate: Charoset, Roasted Lamb Shankbone, Karpas, Chazeret, Maror, and a Hard-boiled Egg.

2. Matzo Ball Soup

3. Gefilte Fish

4. Liver

5. Haroset


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