|
Jewish
Cooking and Kosher Cooking and what is the
difference?
Jewish cuisine
has been formed both by the dietary laws of
kashrut ("keeping kosher") and the many
cultures in which Jews have traveled.
Jewish cuisine has influences from the
cuisines of the Balkans, Galicia, Russia,
Spain, Portugal and the Middle East. For
example, there are a number of cold starters
which originate in the Middle East and which
were brought by the Turks to the Balkans.
The roots of Jewish cooking, however, are in
the Middle East, where the Jews came from,
and it was heavily influenced by the cuisine
of Ancient Egypt and the Byzantine Empire.
It has been suggested, for example, that the
major role played by
garlic, leek and onions in Jewish
cooking is due to these influences. Arab and
Moorish cooking had an equal influence on
the Jewish cuisine.
At the same time, aspects of Jewish cooking
were often adopted by the cultures in which
they lived. The rose jam which is typical of
Russian and Galician cookery, for example,
may have originally been imported by Jews
during the golden age of Jewish culture in
Spain.
See:
Jewish Foods
Kosher Cuisine
A Jew can eat
non-Kosher Food or break Shabbat to save
their life.
As other
Semitic peoples, the Jews have dietary laws;
the basic laws of kashrut are in the
Biblical book of Leviticus. Food not in
accord with Jewish law is termed treifah or
treif (טרפה)
("torn");
Kosher
Cuisine can come from any culture and any
part of the world as long as it follows the
kosher laws; such as Kosher Chinese food and
Kosher American food.
also see:
Put your soul where your Stomach is...
|
