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We remember
the
lentil stew Yaakov
prepares for his father who
is mourning the death of
Avraham. Enter Eisav,
starving and exhausted after
a daylong, rage-filled,
crime spree. In this
ravenous state, only his
hunger matters.
Yaakov seizes this
opportunity to gain the
Birthright of the firstborn.
He gives him, in exchange
for the Birthright, a
simmering bowlful, which
Eisav pours down his throat
in one swift gulp. The
ultimate in fast food.
Volumes have been written
about Eisav, his differences
with his brother, his life
in the fast lane and his
rejection of the Birthright.
What are the Birthright and
the Yaakov-Eisav
relationship really about?
How are we to understand
this episode’s relevance to
our lives today? Read
more from about
Soup
for Soul |
Passover
Soups
Soup A Kosher Collection
by Gail Hankin |
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Featured
Soup:
Soup
and Sauces:
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Soup Stock
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The Life-Transforming Diet
based on Health and Psychological Principles
of
Maimonides and other Classical Sources
"All physicians agree that
eating a small quantity of bad
foods is less harmful than
overeating good and healthy
foods. When a person eats bad
foods without satiating
oneself, the foods are
digested well, the organs
obtain nourishment from any
element in the food that is
beneficial and whatever is
unhealthy is expelled from the
body ... However, overeating
even the best foods can never,
ever result in good
digestion."
We can conclude from Rambam
that when it comes to diet,
the primary concern must be
quantity. The quality of food
is of secondary concern.
(p. 18)
Rambam's main principles of
health are timeless. .
.overeating was, is and always
will be, unhealthy for human
beings ... Exercise was, is
and always will be, a
cornerstone of health. . .
(p. 21) ... there are three different
ways you can overeat:
-
Having too many meals
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2. At a meal
-
Between meals
The ancient physicians wrote
about the three main
components of an exercise
program (cardio, strengthening
and stretching). Rambam also
stresses the psychosomatic
component of exercising. |
 Soup
is usually a savory liquid
food that is made by combining
ingredients, such as meat,
vegetables and beans in stock
or hot water, until the flavor
is extracted, forming a broth.
Boiling was not a common cooking
technique until the invention
of waterproof containers (which
probably came in the form
of pouches made of clay or
animal skin) about 5,000 years
ago (possibly longer), so
soups presumably were little-known
before that time.
Over the centuries, the terms
gruel and potage have become
separated from broth and stock
(and their refinement, consommé).
The language may have shifted
over time, but the modern
definitions of soup and stew
were established in the 18th
century: soups usually are
more liquid; stews are thicker,
containing more solid ingredients.
Stews are cooked in covered
containers for longer periods
of time, at a gentle boil
with less water and at a lower
heat.
Traditionally, soups are classified
into two broad groups: clear
soups and thick soups. The
established French classifications
of clear soups are bouillon
and consommé. Thick soups
are classified depending upon
the type of thickening agent
used: purées are vegetable
soups thickened with starch;
bisques are made from puréed
shellfish thickened with cream;
cream soups are thickened
with béchamel sauce; and veloutés
are thickened with eggs, butter
and cream. Other ingredients
commonly used to thicken soups
and broths include rice, flour,
and grain. |
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